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Cottage Cheese Greek Chicken Bowl - Fresh, Protein-Packed, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts (or thighs)
  • Marinade: 2 tablespoons olive oil, 1 lemon (zest and juice), 2 cloves garlic (minced), 1.5 teaspoons dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Grain base (choose one): 2 cups cooked brown rice, quinoa, farro, or couscous
  • Cottage cheese: 1 to 1.5 cups, 2% or 4% milkfat
  • Fresh veggies: 1 large cucumber, 1 cup cherry tomatoes, 1/4 red onion, 1 red bell pepper
  • Briny add-ins: 1/3 cup Kalamata olives (pitted, halved)
  • Cheese: 1/3 cup crumbled feta (optional but great)
  • Herbs: 1/4 cup fresh parsley or dill, chopped
  • Dressing (simple): 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, pinch of oregano, pinch of salt and pepper
  • Extras for serving: Lemon wedges, pita chips or warm pita (optional)

Method
 

  1. Marinate the chicken. In a bowl, mix olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken and toss to coat. Let it sit for at least 20 minutes, or up to 8 hours in the fridge.
  2. Cook your grain. Prepare brown rice, quinoa, farro, or couscous according to package instructions. Fluff and set aside. For extra flavor, cook in low-sodium chicken broth and finish with a squeeze of lemon.
  3. Prep the vegetables. Chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and dice the red bell pepper. Pat the olives dry and halve them. Crumble the feta if using.
  4. Make the dressing. Whisk olive oil, red wine vinegar, Dijon, oregano, salt, and pepper. Taste and adjust—add more vinegar for tang or a pinch of sugar if it’s too sharp.
  5. Cook the chicken. Grill, pan-sear, or air-fry. Aim for an internal temperature of 165°F (74°C). Let it rest 5 minutes, then slice or cube.
  6. Season the cottage cheese. Stir a pinch of salt, pepper, and a drizzle of olive oil into the cottage cheese. Add a squeeze of lemon if you like a brighter flavor.
  7. Assemble the bowls. Add a scoop of grain to each bowl. Top with cottage cheese, chicken, cucumbers, tomatoes, onion, bell pepper, and olives. Sprinkle with feta and herbs. Drizzle with dressing and finish with a lemon wedge.
  8. Adjust to taste. Add more dressing, a pinch of salt, or extra herbs. If you want heat, sprinkle with red pepper flakes.