Greek Chicken & Veggie Bowls with Cottage Cheese Tzatziki

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 lb chicken breast, cubed and seasoned with oregano, garlic powder, and lemon juice

2 cups cooked brown rice or quinoa

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup cottage cheese

1 tbsp lemon juice

1 tbsp chopped dill

Salt and pepper to taste

Directions

Season the cubed chicken breast with oregano, garlic powder, lemon juice, salt, and pepper.

Grill or sauté chicken in a pan over medium-high heat until golden and cooked through.

Cook the brown rice or quinoa and let it cool slightly.

In a bowl, whisk cottage cheese with lemon juice, dill, salt, and pepper to make tzatziki.

Divide rice evenly into 4 meal prep containers.

Top each with cooked chicken, cherry tomatoes, and diced cucumber.

Spoon cottage cheese tzatziki over each bowl.

Seal and refrigerate for up to 5 days. Shake or stir before eating.

Notes

For smoother tzatziki, blend cottage cheese in a food processor before mixing.

Store tzatziki separately if you prefer a fresher texture throughout the week.

Use glass meal prep containers for best freshness and reheating.

Add extras like olives, red onion, or feta for more Greek flavor.

Can substitute chicken with grilled shrimp, turkey, chickpeas, or falafel.

Nutrition

• Serving Size: 1 bowl
• Calories: 390
• Total Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 310mg
• Total Carbohydrate: 40g
• Dietary Fiber: 4g
• Total Sugars: 4g
• Protein: 30g