How to make a GREEK CHICKEN PROTEIN BOWL | Quick & Easy

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories, while ricotta is often less expensive.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is usually cheaper.

tzatziki sauce

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is healthier and can be used as a base for a lighter sauce.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while thighs are often less expensive than breasts.

Zest and juice one lemon.

Grate 4 cloves of garlic using a microplane.

Add 1/4 cup of extra virgin olive oil to the bowl.

Add 2 teaspoons of salt, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 teaspoon of oregano, 1 teaspoon of ground coriander, and 1 teaspoon of black pepper to the marinade.

Add 1/2 cup of Greek yogurt to the marinade and mix well.

Save half a cup of the marinade for later.

Add 1 pound of boneless skinless chicken thighs to the marinade and coat well.

Cover and refrigerate the chicken for at least 30 minutes or up to overnight.

Grate about 1/3 of an English cucumber on a box grater and squeeze out the liquid using a clean kitchen towel.

Add the grated cucumber (about 1/4 cup) to a bowl with 1 cup of Greek yogurt.

Grate in 1 clove of garlic and add juice from half a lemon, 1 teaspoon of dried dill, and 1 teaspoon of salt to the bowl. Mix well and refrigerate.

In a large stock pot, add 1 and 1/3 cups of quinoa and 2 and 2/3 cups of chicken stock, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Let sit for 5 minutes and fluff with a fork.

Bake the marinated chicken at 425 degrees Fahrenheit for about 25 minutes or until the internal temperature reaches 185 degrees Fahrenheit.

Dice about 1 cup each of cucumber, tomato, and red onion for the Greek salad.

Make the dressing for the salad with red wine vinegar, extra virgin olive oil, and a little oregano. Toss and taste for salt.

Assemble the bowl by adding 1 cup of cooked quinoa, sliced chicken, a generous amount of Greek salad, a couple spoonfuls of Tzatziki, and top with crumbled feta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens