Greek Chicken Cottage Cheese Bowl

Skip the boring salads - this Greek-inspired cottage cheese bowl is my go-to when I want something that feels like a vacation in a bowl. I created this recipe during a busy week when I needed quick, protein-rich dinners that didn't skimp on flavor. The creamy cottage cheese pairs perfectly with the salty olives and tangy feta, while the fresh vegetables add that satisfying crunch.

The first time I made this, my husband (who claims he hates cottage cheese) cleaned his bowl and asked for seconds. Now it's in our regular dinner rotation!

Fresh Ingredients Matter:

• Good quality cottage cheese: - the base of all that creamy goodness
• Grilled chicken breast:, still warm if possible
• Crisp cucumber: - I use English cucumbers for fewer seeds
• Sweet cherry tomatoes: - those little ones that pop in your mouth
• Kalamata olives: - they're worth seeking out for that authentic flavor
• Red onion: sliced paper-thin
• Real Greek feta: - not the pre-crumbled stuff

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Bowl Building:

Start Your Base:

Begin with a generous scoop of cottage cheese right in the center of your bowl. This creates a creamy foundation for all the other flavors.

Layer Your Proteins:

Arrange those warm slices of grilled chicken around the cottage cheese. I like to season my chicken with oregano and lemon while grilling.

Create Your Rainbow:

Now comes the fun part - arranging those colorful veggies. I scatter the tomatoes, cucumbers, and paper-thin red onion slices like I'm creating edible art. The olives get sprinkled around like little purple jewels.

Add The Finishing Touches:

Crumble that feta cheese over everything - be generous here! A drizzle of Greek dressing brings it all together. Sometimes I add an extra squeeze of lemon just because.

Last summer, this became my go-to lunch during a heat wave. It was filling but didn't weigh me down, and I didn't have to turn on the stove!

Perfect For Meal Prep:

Keep all your ingredients separate in the fridge, then assemble just before eating. I often grill extra chicken on Sunday to make these bowls throughout the week.

Make It Your Own:

Try adding diced avocado for extra creaminess, or throw in some chickpeas for more protein. Sometimes I'll add fresh dill or mint from my herb garden. During summer, I use those multicolored heirloom cherry tomatoes for extra beauty.

Keep It Fresh:

This bowl is best assembled right before eating. If you're taking it to work, pack the ingredients separately and build your bowl at lunchtime.

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Kitchen Wisdom:

• Pat your cucumber dry to prevent watery bowls
• Let your chicken rest before slicing for juicier pieces
• Toast some pita chips for crunch if you're feeling fancy

Every time I make this bowl, it reminds me of the little Greek restaurant where I waited tables in college. The owner taught me that good food doesn't need to be complicated - it just needs fresh ingredients and a little love. This bowl proves that perfectly!

Frequently Asked Questions

→ Can I meal prep this?

You can prep ingredients separately, but assemble just before eating for best freshness.

→ What Greek dressing works best?

Any Greek vinaigrette works well, or make your own with olive oil, lemon juice, and herbs.

→ Can I substitute the chicken?

Yes, grilled shrimp or chickpeas make great alternatives for different dietary preferences.

→ What type of cottage cheese is best?

Full-fat or 2% cottage cheese works well for best flavor and texture.

→ How can I make this vegetarian?

Replace chicken with chickpeas or grilled halloumi cheese for a vegetarian version.