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Fresh Summer Greek Yogurt Chicken Bowl

A bright, protein-packed chicken bowl with a tangy Greek yogurt marinade that keeps the meat juicy on the grill. Served over cool greens and crunchy vegetables.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts about 2 large
  • 1 cup plain full-fat Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 4 cups mixed salad greens like arugula and romaine
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup thinly sliced red onion
  • For the lemon vinaigrette: 3 tablespoons olive oil 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, salt and pepper to taste

Equipment

  • large mixing bowl
  • whisk
  • grill or grill pan
  • instant-read thermometer
  • cutting board
  • chef's knife
  • serving bowls

Method
 

  1. In a large mixing bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, oregano, salt, and pepper until smooth and creamy.
  2. Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about 3/4 inch. This ensures even cooking.
  3. Add the chicken to the yogurt marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Do not exceed 4 hours — the acid in the yogurt can start to break down the meat fibers too much.
  4. While the chicken marinates, prepare the lemon vinaigrette. Whisk together olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper in a small bowl. Set aside.
  5. Preheat a grill or grill pan over medium-high heat (about 400°F). Lightly oil the grates.
  6. Remove the chicken from the marinade, letting any excess drip off. Grill for 5-6 minutes per side, until the internal temperature reaches 165°F on an instant-read thermometer. The yogurt will create a beautiful golden crust.
  7. Let the chicken rest on a cutting board for 5 minutes. This traps the juices inside.
  8. While the chicken rests, assemble the bowls. Divide the salad greens among four bowls. Top with cherry tomatoes, cucumber, feta, and red onion.
  9. Slice the chicken against the grain into 1/2-inch strips. Fan the slices over the vegetables.
  10. Drizzle each bowl with the lemon vinaigrette. Serve immediately.

Notes

For meal prep, store the grilled chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep the vinaigrette in a small jar and dress just before eating to keep the greens crisp. If you prefer a dairy-free option, substitute the Greek yogurt with a thick coconut yogurt and omit the feta.