Ingredients:

  • 5 lbs Boneless, skinless chicken breasts, cut into bite-sized cubes
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/4 cup Fresh lemon juice
  • 2 tsp Dried oregano
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • Salt and black pepper, to taste
  • 2 cups Cottage Cheese (Full fat or 2%)
  • 1/2 cup Plain Greek Yogurt
  • 2 Tbsp Fresh Dill, chopped
  • 1 tsp Lemon zest
  • 1 large Cucumber, diced
  • 1 pint Cherry or grape tomatoes, halved
  • 1/4 cup Red onion, very thinly sliced
  • 1/2 cup Feta Cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and halved
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper. Add the cubed chicken; toss to coat well. Set aside to marinate for at least 15 minutes while prepping other ingredients.
  2. Prepare the Creamy Base: In a separate small bowl, combine cottage cheese, Greek yogurt, fresh dill, lemon zest, salt, and pepper. Whisk until relatively smooth. Taste and adjust seasoning.
  3. Cook the Chicken: Heat a large non-stick skillet over medium-high heat. Add the marinated chicken (shake off excess marinade). Cook for 5–7 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove from heat and let rest briefly.
  4. Prep Vegetables: Dice the cucumber, halve the tomatoes, and thinly slice the red onion.
  5. Assemble the Bowls: Spoon a generous layer of the seasoned cottage cheese mixture into the bottom of each serving bowl.
  6. Layer Components: Arrange the cooked Greek chicken over the cottage cheese base. Neatly arrange piles of cucumber, tomatoes, red onion, and olives around the chicken.
  7. Garnish and Serve: Sprinkle generously with crumbled feta cheese and fresh parsley. Serve immediately.