High Protein Greek Chicken Bowl is a filling 35-minute dinner with seasoned chicken breast, brown rice, chickpeas, romaine lettuce, cucumber, tomatoes, red onion, feta cheese, and creamy lemon yogurt sauce.
Each serving has 51 grams of protein, so there’s plenty here to make dinner feel substantial without needing a bunch of side dishes.
The rice and chickpeas add some staying power, while the lettuce, cucumber, tomatoes, parsley, and lemon keep the bowl fresh.
You can serve everything together or keep the toppings separate and let everyone build their own bowl.
That also makes this one handy for meal prep since the chicken, rice, vegetables, and sauce can be stored separately.
If you make grain bowls often, a set of meal prep containers can also make storing the individual parts easier.
Why You’ll Love This High Protein Greek Chicken Bowl
High in Protein
Each serving has 51 grams of protein from chicken breast, chickpeas, Greek yogurt, and feta cheese.
Ready in 35 Minutes
The full meal takes 35 minutes from start to finish, making it useful for weeknight dinners when you don’t want a long prep session.
Plenty of Texture
You get tender chicken and rice along with crisp romaine, cucumber, tomatoes, chickpeas, and red onion.
Creamy Lemon Sauce
Greek yogurt, mayonnaise, lemon juice, oregano, and garlic make a creamy sauce that ties the bowl together without needing a separate dressing.
Good for Meal Prep
Store the chicken, rice, vegetables, and sauce separately so you can assemble bowls during the week.
Ingredient Substitutions
Brown Rice
Use cooked white rice, quinoa, farro, or another cooked grain in place of the brown rice.
Chicken Breast
Boneless skinless chicken thighs can replace the chicken breast. Cooking time may vary, so check that the chicken reaches 165°F.
Chickpeas
White beans can replace the chickpeas if that’s what you have available.
Romaine Lettuce
Use chopped spinach or mixed greens instead of romaine.
Reduced-Fat Feta
Regular feta can be used in the same amount.
Greek Yogurt
Plain low-fat Greek yogurt can replace the nonfat Greek yogurt.
Light Mayonnaise
Regular mayonnaise can be substituted in the same amount.
Fresh Parsley
Fresh dill is another option and works well with the Greek-style ingredients.
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High Protein Greek Chicken Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Bowl:
- 1½ pounds boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups cooked brown rice
- 4 cups chopped romaine lettuce
- 1 cup cucumbers chopped
- 1 cup cherry tomatoes halved
- 1 cup chickpeas well drained and rinsed
- ¼ cup red onion chopped
- ½ cup reduced-fat feta cheese crumbled
- 2 tablespoon chopped fresh parsley
- 1 lemon cut into wedges
For the Creamy Lemon Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 1 tablespoon light Mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon water
- ½ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Pat the chicken dry with paper towels.
- Season the chicken with garlic powder, dried oregano, onion powder, dried parsley, salt, and black pepper.
- In a large skillet, heat the olive oil over medium heat.
- Add the chicken to the skillet. Cook for 6 to 7 minutes per side, or until the chicken reaches an internal temperature of 165°F.
- Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes.
- Slice or dice the chicken.
- In a small bowl, add the Greek yogurt, light mayonnaise, lemon juice, water, garlic powder, dried oregano, salt, and black pepper. Using a wire whisk, mix until smooth.
- Divide the brown rice between 4 bowls. Add the romaine lettuce to each bowl. Top with the chicken, cucumber, tomatoes, chickpeas, red onion, feta cheese, and fresh parsley.
- Drizzle the creamy lemon yogurt sauce over each bowl. Serve with lemon wedges.
Notes
Tips and Tricks
Keep the sauce separate for meal prep – Store the yogurt sauce in its own container so the lettuce and vegetables stay crisp. Use evenly sized chicken breasts – Chicken pieces that are close in thickness cook more evenly in the skillet. Let the rice cool for meal prep – Cool cooked rice before sealing it in containers to reduce extra moisture. Drain the chickpeas well – Extra liquid from the chickpeas can collect at the bottom of the bowls.Storing and Reheating
Store – Keep the chicken, rice, vegetables, feta, and sauce in separate airtight containers in the refrigerator for up to 4 days. Reheat in Microwave – Place the chicken and rice in a microwave-safe dish. Heat until warmed through, then add the cold vegetables, feta, and yogurt sauce. Reheat on Stovetop – Place the chicken and rice in a skillet over medium-low heat. Add a small splash of water and heat until warmed through.Nutrition
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