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Cottage Cheese Greek Chicken Bowl

A protein-rich Mediterranean-inspired bowl featuring Greek-marinated grilled chicken, a crisp vegetable salad with feta, olives, artichokes, pepperoncini, and pepperoni, all served over creamy cottage cheese.
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Course: Main Course
Cuisine: greek, Mediterranean-inspired
Keyword: Cottage Cheese Greek Chicken Bowl
Cook Time: 12 minutes
Marinating Time: 2 hours
Total Time: 2 hours 12 minutes

Ingredients

For the Chicken Marinade:

  • 2 large boneless chicken breasts
  • 1 cup Greek-style vinaigrette such as Ken’s Steakhouse Light Greek dressing

For the Salad:

  • 1 cup marinated artichoke hearts cut into bite-sized pieces
  • 4 cups fresh baby spinach leaves
  • 1/4 cup red wine vinegar
  • 8 ounces feta cheese finely crumbled for even distribution
  • 1/2 cup pitted Kalamata olives sliced in half
  • 2 English cucumbers chopped into approximately 1/2-inch cubes
  • 1 tablespoon Greek seasoning
  • 1/4 cup Greek vinaigrette
  • 3 Roma tomatoes diced into roughly 1/2-inch pieces
  • 1/4 cup sliced pepperoncini peppers
  • 1/2 cup mini pepperoni slices

For Serving:

  • 4 cups creamy cottage cheese such as Daisy brand

Instructions

  • Place the chicken breasts in a mixing bowl or resealable food-storage bag and pour in the Greek vinaigrette.
  • Turn or massage the chicken until every surface is thoroughly covered with the dressing.
  • Cover the bowl or seal the bag, then refrigerate for a minimum of 2 hours. For deeper flavor, allow the chicken to marinate overnight.
  • Heat the grill to 350°F (175°C).
  • Transfer the marinated chicken breasts to the preheated grill.
  • Grill for 6–8 minutes per side, continuing to cook until the thickest portion of each breast reaches an internal temperature of 165°F (74°C).
  • Remove the cooked chicken from the grill and allow it to rest undisturbed for 10 minutes before cutting.
  • While the chicken cooks, prepare all of the salad components.
  • Add the baby spinach, diced cucumbers, Roma tomatoes, crumbled feta, chopped marinated artichoke hearts, halved Kalamata olives, mini pepperoni, sliced pepperoncini, red wine vinegar, and Greek seasoning to a large mixing bowl.
  • Gently toss the mixture until the vegetables, cheese, and seasonings are evenly dispersed.
  • After the grilled chicken has rested, cut it into bite-sized cubes and transfer the pieces to the prepared salad.
  • Drizzle the additional Greek vinaigrette over the mixture, then toss gently until the chicken and salad ingredients are evenly coated.
  • Divide the cottage cheese among serving plates or bowls, creating a generous base for each portion.
  • Spoon the Greek chicken and salad mixture over the cottage cheese and serve immediately.
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