Go Back
Easy High Protein Cold Lunch
Emily Hart

Greek Chicken Power Bowl

This Greek Chicken Power Bowl is an easy high-protein cold lunch built for workdays. It combines grilled chicken, Greek-yogurt lemon dressing, crisp cucumbers and tomatoes, and cooled quinoa for a bright, filling meal that stores well and tastes great cold.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1 bowl
Course: Lunch
Cuisine: All
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 5 oz grilled chicken breast, sliced
  • ¾ cup plain Greek yogurt
  • 1 cup cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely sliced
  • ½ cup cooked quinoa, cooled
  • 1 tbsp olive oil
  • ½ lemon, juiced
  • salt, to taste
  • black pepper, to taste
  • chopped parsley (optional)

Equipment

  • skillet or grill pan
  • saucepan with lid
  • colander or fine-mesh strainer
  • Mixing bowl
  • knife
  • Cutting board
  • meal prep container
  • small container for dressing

Method
 

  1. Season the chicken with salt, black pepper, and a small drizzle of olive oil. Grill or pan-cook over medium heat until it reaches 165°F internally. Rest for at least 5 minutes, then slice.
    Assembling a High Protein Chicken Lunch Bowl
  2. Rinse quinoa under cold water. Cook 1 part quinoa to 2 parts water: bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat, rest covered 5 minutes, fluff, and cool completely.
  3. Make the yogurt dressing: stir Greek yogurt with lemon juice, olive oil, salt, and pepper until smooth. Taste and adjust seasoning.
  4. Chop the vegetables: cut cucumber into bite-sized pieces, halve cherry tomatoes, and thinly slice red onion.
  5. Assemble in a meal prep container: layer cooled quinoa on the bottom, add vegetables, and place sliced chicken on top. Store dressing in a separate container and add just before eating. Garnish with parsley if desired.

Notes

Store the yogurt dressing separately to prevent sogginess, then add just before eating. Cool chicken and quinoa completely before sealing containers. Refrigerate 3–4 days. If you prefer dairy-free, swap Greek yogurt for hummus or mashed avocado. Season cold food well—salt + lemon make a big difference.
QR Code linking back to recipe