Creamy Lemon‑Herb Greek Yogurt Chicken Power Bowl

Looking for a protein‑rich dinner that’s quick and delicious? This creamy lemon‑herb Greek yogurt chicken bowl packs bold flavors and nutrition in under half an hour. Perfect for busy weeknights or a post‑workout satisfying meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skin‑less chicken breast, cut into bite‑size pieces
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 1 cup plain Greek yogurt (non‑fat or low‑fat)
• 2 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 tsp garlic‑powder
• 1 tsp dried oregano
• 1/4 cup sliced cucumber
• 1/4 cup cherry tomatoes, halved
• 2 cups baby spinach
• 1/4 cup crumbled feta (optional)
• 2 tbsp toasted almond slivers (optional)
• Cooked quinoa or brown rice, for serving

Instructions

1. Heat olive oil in a large skillet over medium‑high heat.
2. Season chicken pieces with smoked paprika, cumin, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
3. In a small bowl, whisk together Greek yogurt, lemon juice, dill, parsley, garlic‑powder, oregano, and a pinch of salt to create the sauce.
4. Return the skillet to medium heat, add the spinach, cooking until wilted, about 1–2 minutes.
5. Add the chicken back to the skillet along with sliced cucumber and cherry tomatoes. Stir to combine.
6. Pour the yogurt sauce over the mixture, tossing gently to coat and warm the sauce. Heat for another 2 minutes; do not boil.
7. Serve the protein‑rich mixture over quinoa or brown rice, garnishing with feta and toasted almond slivers if desired.
8. Optionally drizzle additional lemon juice or sprinkle more fresh herbs for extra brightness.
9. Enjoy immediately, or refrigerate leftovers in an airtight container up to 2 days.

Chef's Note

For a dairy‑free version, swap Greek yogurt for coconut yogurt or store‑bought non‑fat mayonnaise mixed with lemon juice and herbs.

Make-Ahead Tips

Refrigerate the completed bowls (without quinoa/rice) up to 2 days. Reheat the chicken mixture gently in a skillet before serving.

Substitutions

Use turkey breast for a leaner protein; replace quinoa with couscous; swap feta for goat cheese or omit entirely.