Fresh Greek Chicken Protein Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Greek Chicken Protein Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Greek Chicken Protein Bowl

Enjoy a vibrant bowl featuring juicy grilled chicken, crisp cucumbers, fresh tomatoes, briny olives, creamy feta, and a dollop of tangy Greek yogurt served over a bed of fluffy quinoa. This bowl is a refreshing Mediterranean-inspired meal that balances rich flavors and textures with a satisfying protein boost.

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NUTRITION

484kcal
Protein
51g
Fat
16.1g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 medium Cucumber (approx. 100g)

1 medium Tomato (approx. 123g)

5 Kalamata Olives (25g)

1 oz Feta Cheese (28g)

1/4 cup Nonfat Greek Yogurt (60g)

1/2 cup cooked Quinoa (92g)

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite herbs (such as oregano) for added Mediterranean flavor.

  • 2

    Grill or pan-sear the chicken breast until fully cooked, about 6-8 minutes per side depending on thickness, then allow it to rest before slicing.

  • 3

    While the chicken is cooking, prepare the vegetables: dice the cucumber and tomato, and pit the Kalamata olives if necessary.

  • 4

    In a bowl, mix together the nonfat Greek yogurt with a squeeze of lemon juice, a pinch of salt, and a dash of dried oregano to create a light tzatziki sauce.

  • 5

    Assemble the bowl by adding a base of cooked quinoa, then layering on the sliced chicken, diced cucumber, tomato, olives, and crumbled feta cheese.

  • 6

    Drizzle the tzatziki sauce over the top for extra creaminess and flavor, and serve immediately.

Fresh Greek Chicken Protein Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Greek Chicken Protein Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Greek Chicken Protein Bowl

Enjoy a vibrant bowl featuring juicy grilled chicken, crisp cucumbers, fresh tomatoes, briny olives, creamy feta, and a dollop of tangy Greek yogurt served over a bed of fluffy quinoa. This bowl is a refreshing Mediterranean-inspired meal that balances rich flavors and textures with a satisfying protein boost.

NUTRITION

484kcal
Protein
51g
Fat
16.1g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 medium Cucumber (approx. 100g)

1 medium Tomato (approx. 123g)

5 Kalamata Olives (25g)

1 oz Feta Cheese (28g)

1/4 cup Nonfat Greek Yogurt (60g)

1/2 cup cooked Quinoa (92g)

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite herbs (such as oregano) for added Mediterranean flavor.

  • 2

    Grill or pan-sear the chicken breast until fully cooked, about 6-8 minutes per side depending on thickness, then allow it to rest before slicing.

  • 3

    While the chicken is cooking, prepare the vegetables: dice the cucumber and tomato, and pit the Kalamata olives if necessary.

  • 4

    In a bowl, mix together the nonfat Greek yogurt with a squeeze of lemon juice, a pinch of salt, and a dash of dried oregano to create a light tzatziki sauce.

  • 5

    Assemble the bowl by adding a base of cooked quinoa, then layering on the sliced chicken, diced cucumber, tomato, olives, and crumbled feta cheese.

  • 6

    Drizzle the tzatziki sauce over the top for extra creaminess and flavor, and serve immediately.