Greek Yogurt Marinated Chicken Bowl
Juicy chicken marinated in creamy Greek yogurt, garlic, lemon, and herbs, then grilled or roasted to perfection. Served over a wholesome base like quinoa, rice, or couscous, with crisp veggies, fresh herbs, and a light dressing. A perfect healthy and filling Mediterranean-style meal.
Time
Prep (marinade): 15 minutes
Marinating time: 1–8 hours
Cook: 20 minutes
Total: 35 minutes active
Serves: 4
Ingredients
For the Chicken Marinade
1.5 lbs (680 g) boneless, skinless chicken breasts (or thighs)
1 cup plain Greek yogurt (full-fat or 2%)
3 tbsp olive oil
3 cloves garlic, minced
2 tbsp fresh lemon juice
1 tsp lemon zest
1.5 tsp dried oregano
½ tsp ground cumin (optional for depth)
1 tsp salt
½ tsp black pepper
For the Bowl Components
2 cups cooked quinoa, couscous, or brown rice
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
½ cup feta cheese, crumbled
Fresh parsley or dill, chopped (for garnish)
Optional Dressing
3 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
Salt & pepper, to taste
Instructions
1. Marinate the Chicken
In a large bowl, whisk together Greek yogurt, olive oil, garlic, lemon juice, zest, oregano, cumin, salt, and pepper.
Add chicken and coat well.
Cover and refrigerate for at least 1 hour (up to 8 hours).
2. Cook the Chicken
Grilling Method:
Preheat grill to medium-high heat.
Remove chicken from marinade (shake off excess) and grill for 5–6 minutes per side until internal temperature reaches 165°F (74°C).
Oven Method:
Preheat oven to 425°F (220°C).
Place marinated chicken on a baking sheet lined with parchment and bake 18–22 minutes until cooked through.
3. Assemble the Bowls
- Divide quinoa (or base of choice) into bowls.
- Slice chicken and arrange on top.
- Add cucumber, tomatoes, onion, olives, and feta.
- Drizzle with optional dressing and sprinkle with parsley or dill.
Notes & Tips
Make it extra fresh: Add a dollop of tzatziki or hummus to each bowl.
Meal prep: This keeps well for 3–4 days in the fridge; store dressing separately.
More flavor: Add a pinch of smoked paprika to the marinade for subtle depth.
Frequently Asked Questions
Q: Can I use non-dairy yogurt?
Yes — coconut yogurt works, but choose an unsweetened, thick variety.
Q: Can I make this low-carb?
Serve over cauliflower rice or zucchini noodles instead of grains.
Nutritional Information
Calories: ~480
Protein: 38g
Carbs: 32g
Fat: 21g
Fiber: 5g
Sugar: 6g