Hey, friends!
Are you in the mood for a tasty and filling meal? I’ve got you covered!
Today, I’m excited to share my Cottage Cheese Greek Chicken Bowl recipe.
This bowl is packed with flavor, protein, and all the good stuff.
It’s perfect for lunch or dinner, and super easy to whip up.
Let’s dive in and make some deliciousness!
| Preparation Time | 10-15 minutes |
| Cooking Time | 16-20 minutes |
| Total Time | 2 hours 26 minutes – 2 hours 35 minutes |
| Level of Difficulty | Medium |
Ingredients
For the chicken marinade:
- 1 cup Greek vinaigrette (I like Ken’s Steakhouse Light Greek dressing)
- 2 large chicken breasts
For the salad:
- 1/2 cup small pepperoni slices
- 1/4 cup sliced pepperoncini
- 3 Roma tomatoes (diced into 1/2-inch pieces)
- 4 cups baby spinach
- 1/2 cup Kalamata olives (pitted and halved)
- 8 oz feta cheese (crumbled for even distribution)
- 2 English cucumbers (diced into 1/2-inch pieces)
- 1/4 cup Greek vinaigrette
- 1 tbsp Greek seasoning
- 1 cup marinated artichoke hearts (chopped into bite-sized pieces)
- 1/4 cup red wine vinegar
For serving:
- 4 cups cottage cheese (I prefer Daisy brand for its smooth texture)
Step 1: Marinate the Chicken
Place the chicken breasts into a bowl or a resealable plastic bag containing Greek vinaigrette.
Ensure the chicken is fully coated with the marinade.
Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
Step 2: Grill the Chicken
Preheat your grill to 350°F (175°C).
Once preheated, place the marinated chicken breasts onto the grill.
Cook each side for 6-8 minutes, or until the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the grill and let it rest for 10 minutes to retain its juices and flavor.
Step 3: Prepare the Salad Ingredients
While the chicken is grilling, gather and prepare the salad ingredients.
In a large bowl, combine baby spinach, diced English cucumbers, diced Roma tomatoes, crumbled feta cheese, chopped marinated artichoke hearts, chopped kalamata olives, small pepperoni (if using), sliced pepperoncini, red wine vinegar, and Greek Freak seasoning blend (if using).
Toss the ingredients together to distribute evenly.
Step 4: Assemble the Salad
Once the grilled chicken has rested, cube it into bite-sized pieces and add it to the bowl with the salad ingredients.
Pour additional Greek vinaigrette over the salad and gently toss everything together until well coated.
Step 5: Serve and Enjoy!
To serve, place a generous pile of cottage cheese on each plate.
Top with the mixed salad and grilled chicken.
Enjoy this delicious and protein-packed meal!
