Greek Chicken Grain Bowl

Herb-marinated chicken with quinoa, cucumber, tomatoes, Kalamata olives, and a light tzatziki. A balanced Mediterranean bowl.

385

Calories

34g

Protein

30g

Carbs

14g

Fat

GLP-1 Tip

Quinoa has more protein than rice (about 8g per cooked cup vs 4g), making it a smart swap when you're trying to maximise protein per bite.

Moderate toleranceHigh ProteinGluten FreeMeal Prep Friendly

Ingredients

Serves 1 · 10 min prep · 20 min cook

110 g chicken breast
50 g quinoa, dry weight
5 ml olive oil
3 g dried oregano
2 g garlic powder
0.5 piece lemon, juiced
50 g cucumber, diced
50 g cherry tomatoes, diced
20 g kalamata olives

Allergens

Milk

Substitutions

Skip tzatziki for dairy-free — use a lemon-tahini drizzle instead. Replace chicken with lamb mince or falafel. Use bulgur wheat instead of quinoa (not GF).

This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.

Method

1
Cook 50g (dry weight) quinoa in 100ml water with a pinch of salt. Bring to boil, reduce to low, cover, and simmer 15 minutes. Fluff with a fork.
~17 min
2
Season 110g chicken breast with 1 tsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, juice of half a lemon, salt, and pepper.
~2 min
3
Cook chicken in a non-stick or grill pan over medium-high heat, about 5-6 minutes per side until cooked through. Rest 3 minutes, then slice.
~14 min
4
Dice 50g cucumber and 50g cherry tomatoes. Slice 4-5 Kalamata olives.
~3 min
5
Assemble bowl: quinoa as the base, sliced chicken on top, then cucumber, tomatoes, and olives around. Add 2 tbsp store-bought tzatziki and a squeeze of lemon.
~2 min

Greek Chicken Grain Bowl

Ingredients

Allergens

Substitutions

Method

Chef Notes