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Greek Chicken Bowl

Greek Chicken Bowl – FULL CAL

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Course: Main Meals
Keyword: Week 3
Cooking Method: BBQ, Stovetop
Recipe Type: Poultry
Servings: 2 servings
Calories: 512kcal


For Salad:

  • 10 oz chicken breasts
  • 1 cup cherry tomatoes halved
  • 6 cup kale finely chopped
  • ½ cup feta crumbled
  • 2 tbsp pine nuts
  • 12 Kalamata Greek Olives pitted


  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp oregano
  • ¼ tsp garlic powder
  • ½ tsp dried basil
  • Sea salt and black pepper to taste

Yogurt Sauce:

  • ½ cup non-fat plain Greek yogurt
  • 1 tbsp fresh dill
  • 1 tbsp Fresh basil chopped
  • ¼-½ cup cucumber grated
  • Sea salt and black pepper to taste


  • WHISK together ingredients for marinade in a small bowl. Place chicken breasts in a shallow dish and pour marinade over. Cover and refrigerate for 3 hours.
  • GRILL OPTION: Preheat grill to 400°. Place chicken breast on grill and cook 15 minutes. Flip and cook and addict 15 minutes. Stove top option: Brown chicken on both sides on medium high heat for 5 minutes one side, 3 minutes on second side. Reduce heat to medium low and cook till chicken is done, about another 15 minutes. Allow chicken to rest for 5 minutes.
  • WHILE chicken cooks, begin prepping vegetables. Divide among 2 bowls. Stir together ingredients for yogurt sauce. Slice chicken into small pieces and add to salad. Serve with ¼ cup of yogurt sauce. (Macros for olive oil not included as its in the marinade which is thrown away after).


Calories: 512kcal | Carbohydrates: 17g | Protein: 50g | Fat: 28g | Fiber: 4g | Net Carbs: 13g