Are you craving a fast, good, & yummy meal full of Med sea taste? Try this Greek Chicken Cottage Cheese Bowl Recipe.
It has much lean meat, raw greens, & thick cottage cheese. This bowl fits for lunch, night food, or meal prep.
It’s light but fills you up, you can change it, & quick to make in under 30 mins.
Let’s jump into this bright dish that will make your taste buds glad & your body full of go.
Why You’ll Love This Recipe
Lots of Protein: Small cheese & chicken are high in protein. They make you full & give you strength all day.
Taste of the Sea: This dish is full of fresh green plants, sharp lemon, & soft cheese. It is quite like food from Greece.
Fast & Simple: You can make this food in less than 30 minutes. It is great for nights when you are in a rush or have to plan food early.
Make it Your Own: Feel free to mix up the parts or add what you like best to make the dish just for you.
Good for You: This meal has few carbs, lots of good stuff, & is right for a health-sure way to eat.
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (about 1 lb)
2 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
For the Bowl:
1 cup low-fat cottage cheese
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup Kalamata olives, pitted and halved
1/4 cup crumbled feta cheese
2 tbsp fresh dill, chopped
1 tbsp olive oil (for drizzling)
1 lemon, cut into wedges (for serving)
Optional: 1 cup cooked quinoa or brown rice (for added carbs)
Instructions
Get the Chicken Ready:
Mix in a bowl: olive oil, lemon juice, garlic, oregano, thyme, salt, & pepper.
Put in chicken breasts, make sure they are well coated, & let sit for 15 mins (or 2 hours in the cold for more taste).
Cook the Chicken:
Turn on the grill or pan to medium-high. Put in some olive oil.
Fry chicken for 5-6 mins each side till it’s cooked inside to 165°F (75°C).
Take it off the heat, let sit for 5 mins, then cut it thin.
Make the Bowl:
Split cottage cheese into two bowls as a smooth base.
Put cut chicken, cherry tomatoes, cucumbers, red onions, & olives near the cheese.
Top with feta cheese & fresh dill.
Pour olive oil on & a bit of lemon juice.
Serve:
Serve now with lemon cuts by the side. If you like, add cooked quinoa or brown rice to fill you up more.
Tips
Let It Sit Long to Taste Good: Let the chicken sit in the soak all night. This lets the taste deep in & makes the meat yum.
Use Fresh Stuff: New herbs & greens add a lot to your food’s taste & feel. They make it yum & fun to eat.
Grill for Smoky Edge: If you can, cook the chicken out. It gives a nice burnt & smoky edge that kicks up the taste.
Control the Salt: With salty olives & cheese in, be sure to try your food first. Don’t add more salt & make it too salt.
Make It Fast: To save time, use a chicken that’s cooked. This way, you make your meal fast & still keep it tasty.
Variations and Substitutions
Protein Change: You can swap chicken for grilled shrimp, tofu, or chickpeas. This makes a good veg meal with lots of protein.
Grain Picks: Add some grains like quinoa, farro, or couscous. They add crunch. They give you good carbs to fill you up.
Cheese Picks: You can use goat cheese in place of feta. Or you can skip cheese for no dairy.
Veggie Mix-up: Try adding roasted red peppers, artichoke hearts, or fresh spinach. These can make your dish pop with new taste & color.
Dressing Ideas: Top your food with tzatziki sauce or a balsamic vinaigrette. These dressings bring big flavor that goes well with your meal.
Serving Suggestions
Eat with Pita: Have warm pita bread or pita chips. They are good sides. They add nice feel to your food.
Get a Side Salad: A light salad with arugula or mixed greens is good. It fits well with the bowl. It adds fresh feel & tunes the tastes.
Pick a Drink: Have your meal with a cool drink. Try iced mint tea or sparkling water with lemon. These drinks are fresh. They lift up the meal feel.
For Meet-ups: If you’re hosting folks, make more of the meal. You can make a build-your-own bowl bar. Let guests pick their fav bits & parts.
Make Ahead, Storing and Freezing Instructions
Make-Ahead
Soak the chicken for one full day. Get the veggies & put them in tight jars. Keep them in the cold for two days.
Set up bowls (without cottage cheese). Keep them for three days in the cold. Put cheese in just when you serve.
Storing
Keep bowls (without cottage cheese) in tight jars. Set them in the cold for up to three days.
The cheese & fresh greens must stay not mixed to keep them fresh.
Freezing
Put cooked chicken in a tight box. Set it in the cold for three months.
Let it get warm in the cold all night when you need it. Don’t freeze the veggies or cheese.
FAQs
Q. Can I use Greek yogurt instead of cottage cheese?
Yes, Greek yogurt works as a creamy, tangy substitute. It adds a similar protein boost and Mediterranean flair.
Q. Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free. If adding grains like quinoa or rice, ensure they’re certified gluten-free.
Q. Can I make this dairy-free?
Omit the feta and use a dairy-free cottage cheese alternative or hummus as the base.
Q. How can I make this meal more filling?
Add grains like quinoa, brown rice, or farro, or increase the portion of chicken or veggies.
Q. Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken or leftover grilled chicken works great to save time.
Conclusion
In conclusion, this Greek Chicken Cottage Cheese Bowl offers a fresh, flavorful, and healthy meal that’s perfect for any time of day.
With its vibrant Mediterranean ingredients and creamy cottage cheese base, it’s a crowd-pleaser that’s easy to customize and meal prep.
Whether you’re looking for a quick lunch, a light dinner, or a protein-packed post-workout meal, this bowl has you covered.
Try it today and enjoy a taste of Greece in every bite!
Read More:- Cottage Cheese and Chickpea Salad Bowl
Greek Chicken Cottage Cheese Bowl Recipe
Ingredients
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup low-fat cottage cheese
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/4 cup red onion thinly sliced
- 1/4 cup Kalamata olives pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tbsp fresh dill chopped
- 1 tbsp olive oil for drizzling
- 1 lemon cut into wedges
- Optional: 1 cup cooked quinoa or brown rice
Instructions
- Whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Marinate chicken for 15 minutes.
- Cook chicken in a skillet or grill pan over medium-high heat for 5-6 minutes per side. Rest for 5 minutes, then slice.
- Divide cottage cheese between two bowls. Arrange chicken, tomatoes, cucumbers, onions, and olives.
- Sprinkle with feta and dill. Drizzle with olive oil and lemon juice. Serve with lemon wedges.
