48g Protein Greek Chicken Bowls -Keep You Satisfied All Day

You know those days when you’re starving but still want to eat something that’s actually good for you? That’s exactly why I created these high-protein Greek chicken bowls—my go-to when I need a meal that’s fast, flavorful, and keeps me full for hours. The secret? Tender, well-seasoned chicken (48g of protein per serving!), crunchy veggies, creamy feta, and a generous drizzle of tzatziki that ties it all together. I’ve been meal prepping these for years—they’re just as good on day three as they are fresh off the grill. After testing countless spice blends and veggie combinations, this simple version always hits the spot.

Why You’ll Love These High Protein Greek Chicken Bowls

Honestly, this recipe checks all my boxes—it’s the kind of meal I crave whether I’m feeding my family or just meal prepping for myself. Here’s why it’s a winner:

• Ready in 30 minutes flat – faster than takeout, but so much healthier
• Packs 48g of protein per bowl to keep you full and energized
• Endlessly customizable – swap veggies or grains based on what’s in your fridge
• Meal prep magic – tastes just as amazing on day three as it does fresh
• That tzatziki drizzle though – turns basic ingredients into something special

Ingredients for High Protein Greek Chicken Bowls

Here’s everything you’ll need to make these protein-packed Greek bowls – I’ve learned the hard way that measuring properly makes all the difference! I like to group my ingredients on the counter before starting – it makes assembly so much smoother.

For the Chicken (The Star of the Show!)

• 2 boneless, skinless chicken breasts (about 6 oz each) – look for plump ones with even thickness
• 2 tbsp olive oil – the good stuff for maximum flavor
• 1 tsp dried oregano – Greek oregano if you can find it
• 1 tsp garlic powder – not garlic salt!
• 1/2 tsp salt – I use kosher salt for even seasoning
• 1/2 tsp black pepper – freshly ground if possible

For the Base & Toppings

• 1 cup cooked quinoa (measured after cooking) – about 1/3 cup dry
• 1 cup chopped cucumbers – I prefer Persian or English cukes
• 1 cup cherry tomatoes, halved – the sweeter the better
• 1/2 cup red onion, thinly sliced – soak in cold water for 10 minutes if you want less bite
• 1/2 cup crumbled feta cheese (about 2 oz) – get the block and crumble it yourself
• 1/4 cup Kalamata olives – pitted unless you like surprises

The Finishing Touch

• 1/4 cup tzatziki sauce – homemade or store-bought, no judgment here!

See? Nothing too fancy – just fresh, simple ingredients that work magic together. I always double the chicken when it’s on sale – this recipe scales up beautifully for meal prep!

How to Make High Protein Greek Chicken Bowls

Alright, let’s get cooking! What I love about these bowls is how everything comes together in about the time it takes to cook the chicken. Just follow these simple steps, and you’ll have a restaurant-quality meal in no time. I promise it’s easier than it looks!

Step 1: Season and Cook the Chicken

First things first – let’s get that chicken perfect. I’ve learned that preheating is everything – whether you’re using a grill or skillet, get it nice and hot before the chicken hits the surface. Medium-high heat is your sweet spot here.

While that’s heating up, pat your chicken breasts dry (this helps the seasoning stick). In a small bowl, mix together the olive oil, oregano, garlic powder, salt, and pepper. Rub this all over the chicken – don’t be shy! Let it sit for a few minutes while your cooking surface heats up.

Now, cook those beauties for about 6-7 minutes per side. You’ll know they’re done when they reach 165°F inside (a meat thermometer is your best friend here). Oh, and here’s my secret – once they’re done, let them rest for 5 minutes before slicing. This keeps all those delicious juices right where they belong!

Step 2: Prepare the Bowl Base

While the chicken cooks and rests, let’s prep the rest. If you’re starting with dry quinoa, now’s the time to get that going (1/3 cup dry will give you about 1 cup cooked). I like to cook mine in chicken broth for extra flavor, but water works just fine too.

Chop your cucumbers, halve those cherry tomatoes, and slice the red onion nice and thin. If raw onion is too strong for you, a quick 10-minute soak in cold water takes the edge off. Crumble your feta, pit your olives if needed, and have your tzatziki ready to go.

Step 3: Assemble the High Protein Greek Chicken Bowls

Now for the fun part – building those beautiful bowls! Start with a base of warm quinoa, then arrange your sliced chicken on top. Scatter those fresh veggies all around – I like to group them in little piles for that Instagram-worthy look, but honestly, it tastes just as good all mixed up!

Top with crumbled feta and olives, then finish with that glorious drizzle of tzatziki. The cool, creamy sauce against the warm chicken and quinoa is absolute perfection. Sometimes I add an extra sprinkle of oregano or a squeeze of lemon if I’m feeling fancy.

That’s it! You’ve just made a protein-packed, flavor-bomb meal that’s as good for you as it is delicious. Now dig in before someone steals a bite!

Tips for Perfect High Protein Greek Chicken Bowls

After making these Greek chicken bowls more times than I can count, I’ve picked up some game-changing tricks that take them from good to “can I have seconds?” delicious. Here are my best tips – the kind that would make my Greek grandmother nod in approval!

• Marinate for maximum flavor – If you’ve got 30 extra minutes, let the chicken sit with the spices and oil. Overnight? Even better! The oregano and garlic really soak in.
• Pound those chicken breasts – For even cooking, I place them between parchment and gently pound to even thickness. No more dry edges with raw centers!
• Don’t skip the resting time – I know it’s tempting to slice right in, but letting the chicken rest for 5 minutes keeps it juicy. I use this time to finish prepping veggies.
• Veggie swap ideas:
  • Bell peppers add crunch and color
  • Spinach wilts beautifully into warm quinoa
  • Roasted eggplant makes it heartier
• Meal prep like a pro:
  • Store components separately – nobody likes soggy veggies
  • Keep tzatziki in a small container to add last minute
  • Chicken stays perfect for 3 days in the fridge
• Double the batch – These bowls are just as good cold for lunch the next day. I always make extra chicken when it’s on sale!
• Toast your quinoa – Before cooking, toast it dry in a pan for 2 minutes. It brings out this amazing nutty flavor that pairs so well with the feta.

My biggest tip? Have fun with it! Greek food is all about fresh, simple ingredients. Once you’ve got the basics down, feel free to play around with what you’ve got on hand. That’s how the best kitchen creations happen!

Ingredient Substitutions for High Protein Greek Chicken Bowls

Listen, I get it – sometimes you’re staring into your fridge and realize you’re missing half the ingredients. No stress! One of my favorite things about these Greek bowls is how flexible they are. Here are all the easy swaps I’ve tested (and loved) over the years when I needed to improvise.

Protein Power Plays

• Chicken thighs instead of breasts – Juicier and more forgiving if you overcook them. Just adjust cooking time (they take a few minutes longer).
• Chickpeas for a vegan version – Toss drained chickpeas with the same spice mix and roast at 400°F for 20 minutes until crispy. Protein stays high at about 15g per serving!
• Leftover rotisserie chicken – When I’m extra lazy, I’ll shred store-bought rotisserie chicken and just warm it with the spices. Not quite the same, but still delicious.
• Grilled shrimp – Takes just 2-3 minutes per side and feels fancy. Same spice blend works perfectly.

Grain Game Changers

• Brown rice instead of quinoa – More fiber, same great texture. Just takes longer to cook (about 45 minutes).
• Couscous – Ready in 5 minutes and soaks up the tzatziki beautifully. Not as protein-rich though.
• Cauliflower rice for low-carb – Sauté it quickly with a little garlic first. You’ll miss some protein, but it’s still tasty.
• Farro – My personal favorite sub – chewy, nutty, and packed with protein. Takes about 25 minutes to cook.

Veggie & Cheese Swaps

• Plain Greek yogurt + lemon instead of tzatziki – Mix 1/4 cup yogurt with 1 tsp lemon juice, 1 minced garlic clove, and a pinch of salt. Nearly identical!
• Goat cheese for feta – Creamier but still tangy. Crumble it over at the end.
• Peeled, diced zucchini instead of cucumber – Especially good if you sauté it lightly first.
• Green olives when you’re out of Kalamatas – Just chop them smaller since they’re usually saltier.

The best part? Once you’ve tried the original version, you’ll start seeing substitution possibilities everywhere. My rule of thumb: keep the flavors bright (lemon! oregano! garlic!), the textures varied (something crunchy, something creamy), and the protein high, and you really can’t go wrong. Happy improvising!

Serving and Storing High Protein Greek Chicken Bowls

Here’s the thing about these Greek chicken bowls – they’re amazing fresh, but with a few smart tricks, they’ll stay just as delicious for days. I’ve been meal prepping these for years (hello, busy weeknights!), and I’ve learned exactly how to keep everything tasting its best. Let me share my hard-earned wisdom so you can enjoy perfect bowls every time!

How to Serve Like a Pro

Presentation makes everything taste better, right? I like to assemble these bowls right before eating – that way the quinoa stays fluffy, the veggies stay crisp, and the tzatziki stays creamy. Here’s my foolproof method:

• Warm your bowls – Just 30 seconds in the microwave takes the chill off and makes everything cozier
• Layer with intention – Quinoa first, then chicken, then arrange veggies in little piles around the edges
• Sauce last – Drizzle that tzatziki right before serving so it doesn’t make everything soggy
• Extra lemon wedges – A squeeze right before eating brightens all the flavors

Meal Prep Magic

These bowls are absolute meal prep champions – but only if you store them properly! Here’s how I do it:

• Separate containers are key – I use small glass containers for each component:
  • Cooked chicken (sliced or whole)
  • Cooked quinoa
  • Chopped veggies (keep cucumbers and tomatoes together)
  • Tzatziki in its own little container
• 3-day freshness guarantee – Everything stays perfect in the fridge for 3 days (except tomatoes – those I’ll sometimes add fresh)
• Freeze the chicken – Cooked chicken freezes beautifully for up to 2 months – just thaw overnight in the fridge

Reheating Like You Mean It

Nobody likes rubbery chicken or mushy veggies! Here’s how to bring everything back to life:

• Chicken loves moisture – Reheat slices with a splash of water or broth in the microwave (30 sec bursts) or in a skillet covered with foil
• Quinoa revival – Sprinkle with water and microwave covered for 1 minute – fluffs right back up!
• Keep veggies crisp – Either eat them cold or add at the last second to warmed components
• Sauce safety – Always add tzatziki after reheating – warm yogurt sauce is… not ideal

Pro tip: If I know I’ll be super busy, I’ll prep all the components on Sunday, then assemble bowls each morning before work. Takes 2 minutes flat and tastes like I just cooked it fresh. Meal prep win!

High Protein Greek Chicken Bowls Nutritional Information

Okay, let’s talk numbers – but don’t worry, I promise this won’t be one of those boring nutrition lectures. I just want you to see why these Greek chicken bowls have become my go-to when I need a meal that fuels my body without sacrificing flavor. After tracking macros for years (hello, fitness journey!), I’ve learned exactly how to maximize nutrition in every bite.

Here’s the breakdown per serving (that’s one generously loaded bowl):

• 520 calories – The perfect balance to keep you satisfied without feeling stuffed
• 48g protein – That’s nearly an entire day’s worth for many people! The chicken and quinoa team up for this powerhouse combo
• 42g carbs – Mostly from the quinoa and veggies (the good kind that digests slowly)
• 22g fat – Healthy fats from the olive oil, feta, and tzatziki that help your body absorb all those nutrients
• 6g fiber – Thanks to the quinoa and fresh veggies keeping everything moving smoothly

Now, here’s my nutritionist-approved disclaimer: These numbers can vary based on your specific ingredients. Use full-fat feta? Might add a few more grams of fat. Skip the olives? Sodium goes down. That’s the beauty of cooking at home – you’re in control!

What really matters is how these bowls make you feel – energized, satisfied, and ready to tackle whatever comes next. I’ve eaten these after workouts, before big meetings, and when I just needed a meal that wouldn’t leave me crashing an hour later. That 48g of protein? That’s the magic number that keeps me full for hours without that heavy, sluggish feeling.

Pro tip: If you’re watching calories closely, you can easily lighten it up by reducing the feta or using a light tzatziki. But honestly? Life’s too short to skip the good cheese. Enjoy every bite!

FAQs About High Protein Greek Chicken Bowls

I get asked about these Greek chicken bowls ALL the time – here are the questions that pop up most often (and my honest answers after years of making them weekly):

Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay juicier and are more forgiving if you overcook them. Just add 2-3 minutes per side when cooking.

How do I meal prep these bowls without everything getting soggy?
Store components separately – chicken in one container, quinoa in another, veggies together. Add tzatziki right before eating.

What’s the best way to reheat the chicken?
Sprinkle with a little water and microwave in 30-second bursts or warm gently in a skillet covered with foil.

Can I make this vegetarian?
Yes! Roasted chickpeas with the same spices work beautifully. You’ll still get about 15g protein per serving.

How long do leftovers last in the fridge?
3 days max for best texture – though honestly, mine never last that long because they’re too delicious!

Share Your High Protein Greek Chicken Bowls

Nothing makes me happier than seeing your versions of these Greek chicken bowls! Over the years, I’ve gotten the most creative photos from readers who put their own spin on this recipe – some add roasted red peppers, others throw in avocado (genius!), and one reader even added pickled jalapeños for a spicy twist (I had to try it – so good!).

If you make these, tag me on Instagram @[YourHandle] – I always share my favorite recreations in my stories! Use #GreekProteinBowls so we can all get inspired. Some of the best kitchen tips come from this amazing community of home cooks, and I love seeing how you make this recipe your own.

Pro tip: Natural light makes for the best food photos – shoot near a window and don’t forget that tzatziki drizzle action shot! Can’t wait to see what you create.

Print