Greek Chicken Bowl with Tzatziki (GLP-1 Lunch Idea)
This Greek chicken bowl became my weekly staple because it delivers 35 grams of protein without feeling heavy. The tzatziki adds this creamy richness that makes everything taste better without the heaviness of ranch or mayo.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breast
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and excess water squeezed out
- 2 cloves garlic, minced
- 1 tbsp fresh dill (or 1 tsp dried)
- Salt and pepper to taste
For the Bowls
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup kalamata olives, pitted and halved (optional)
- Fresh lemon wedges
Instructions
- Marinate the chicken: Combine olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper. Coat chicken and marinate for at least 15 minutes.
- Make the tzatziki: Grate cucumber, squeeze out excess water in a clean towel, then mix with Greek yogurt, garlic, lemon juice, dill, salt, and pepper. Refrigerate until serving.
- Cook the chicken: Heat a grill pan over medium-high heat. Cook chicken 6-7 minutes per side until internal temperature reaches 165°F.
- Rest and slice: Let chicken rest 5 minutes, then slice into strips or bite-sized pieces.
- Prepare components: Cook quinoa or rice according to package directions. Prep all vegetables while chicken cooks.
- Assemble bowls: Divide grain between bowls, top with chicken, vegetables, feta, and olives. Drizzle generously with tzatziki and serve with lemon wedges.