Name: Greek Protein Bowls
Yield: 4 bowls
Ingredients: 1 pound chicken breasts (boneless, skinless ); 2 tablespoons olive oil; 1 tablespoon Greek Seasoning; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 tablespoon honey; 1 teaspoon garlic powder; 2 cups high protein cottage cheese; 1 tablespoon Greek Seasoning; 2 cups cherry tomatoes (halved); 2 cups English cucumbers (diced); 4 cups romaine lettuce (shredded); 1 cup red onion (thinly sliced); 1/2 cup feta cheese

Greek Protein Bowls

August 6, 2025 by Dinner Tonight

Fill your day with a vibrant Greek Protein Bowl- packed with bold Mediterranean flavors and wholesome goodness. This power- packed bowl features air fried chicken, crisp cucumbers, juicy tomatoes, kalamata olives, red onions and a sprinkle of feta cheese, all served over delicious cottage cheese. Finish your bowl with dollop of tzatziki, it is the perfect balance of fresh, filling and flavorful.

Greek Protein Bowls

Servings

4 bowls

Servings

4 bowls

Greek Protein Bowls

Servings

4 bowls

Servings

4 bowls

Ingredients

Chicken

1 pound chicken breasts boneless, skinless
2 tablespoons olive oil
1 tablespoon Greek Seasoning
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon garlic powder

For the Bowl

2 cups high protein cottage cheese
1 tablespoon Greek Seasoning
2 cups cherry tomatoes halved
2 cups English cucumbers diced
4 cups romaine lettuce shredded
1 cup red onion thinly sliced
1/2 cup feta cheese

Servings: bowls

Units:

Instructions

Chicken

Wash hands thoroughly.
Clean and prep your area.
In a large bowl, mix olive oil, lemon zest, lemon juice, honey, garlic powder and Greek seasoning.
Flatten chicken to about ½ inch thick and marinate in a shallow dish or Ziploc bag for at least 30 minutes, or up to several hours.
Preheat your air fryer to 380 degrees F. Cook chicken for 7 minutes on one side and flip, cooking an additional 3-4 minutes. Internal temperature should reach 165 degrees.
Allow the chicken to rest for 5 minutes before slicing. Serve with Tzatziki sauce if desired.

Assemble the Bowl

Mix Greek seasoning with the cottage cheese.
Layer bowl with lettuce, cottage cheese, tomatoes, cucumber, red onions and sliced chicken.
Top with a tablespoon of Tzatziki, if desired.

Recipe Notes

Tzatziki sauce not included in nutritional analysis.

Mediterranean Street Tacos

April 11, 2024 by Dinner Tonight

These Mediterranean Street Tacos will take your taste buds on a vacation with flavors of dill, tzatziki, and feta!

Mediterranean Street Tacos

CourseMain Dish

Servings

Mediterranean Street Tacos

CourseMain Dish

Servings

Ingredients

Tacos

8 Street Taco Flour Tortillas about 4.5 in.
1 teaspoon olive oil
2 cups low sodium garbanzo beans drained, rinsed
1 teaspoon ground oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon Ground Basil
1/2 teaspoon ground dill
1/2 teaspoon black pepper
1/8 teaspoon salt
1/2 English cucumber chopped (reserve the other half)
1/4 cup red onion chopped
1/4 cup cherry tomatoes quartered
1/8 cup black olives chopped
1/8 cup feta cheese crumbled

Tzatziki

1/2 English cucumber grated and excess water drained
1/2 cup plain nonfat Greek yogurt
1 clove garlic minced
2 Tablespoons fresh dill chopped
1 Tablespoon lemon juice

Servings:

Units:

Instructions

Wash your hands and clean your preparation area.
Cut cucumber in half. Use one half in step 3, reserve the other half for tacos in step 5.
For the tzatziki, use a box grater or food processor to shred one half of cucumber. Drain any excess liquid.
In a small bowl, combine grated cucumber, greek yogurt, minced garlic, fresh dill, and lemon juice. Cover and refrigerate for flavors to meld up to 2 hours before serving.
In a medium bowl, combine cucumber, red onion, tomatoes, olives, and feta. Set aside until ready to serve.
To a medium pan, heat olive oil over medium heat. Add garbanzo beans, oregano, onion powder, garlic powder, ground basil, ground dill, salt, and pepper. Stir to evenly coat the garbanzo beans.
Continue to cook the garbanzo beans over medium heat, stirring frequently until cooked through, about 5 minutes.
Once the chickpeas are cooked, keep warm while warming the tortillas. Heat a small pan over medium high heat, gently toast both sides of the tortillas to desired warmth or toastiness.
Evenly divide the garbanzo mixture onto the 8 tortillas. Evenly divide the cucumber mixture and add over the top of garbanzo mixture. Finally, evenly divide the tzatziki and drizzle over the top of tacos.

Recipe Notes

Spicy Pea and Avocado Toast

May 13, 2023 by Dinner Tonight

Looking for a fresh twist on your favorite breakfast? Try this Spicy Pea and Avocado Toast for a flavorful and cost-efficient variation to traditional avocado toast.

Spicy Pea and Avocado Toast

CourseBreakfast
CuisineBreakfast

Servings

3 1/3 Cup Guacamole + 1 Slice of Toast

Servings

3 1/3 Cup Guacamole + 1 Slice of Toast

Spicy Pea and Avocado Toast

CourseBreakfast
CuisineBreakfast

Servings

3 1/3 Cup Guacamole + 1 Slice of Toast

Servings

3 1/3 Cup Guacamole + 1 Slice of Toast

Ingredients

Pea and Avocado Guacamole

1/2 Cup frozen peas Thawed
1 Medium Avocado Sliced
1 jalapeno Seeded and diced
1/3 Cup red onion Chopped
1/4 Cup cilantro Chopped
1/2 Teaspoon garlic Minced
2 Tablespoons lime juice About 1 Small Lime
1/4 Teaspoon salt

Other toppings

3 Slices 100% whole wheat bread
1/2 Cup cherry tomatoes Sliced in Half
3 Tablespoons feta cheese Crumbled
1/2 Tablespoon hot sauce

Servings: 1/3 Cup Guacamole + 1 Slice of Toast

Units:

Instructions

Pulse the peas in a food processor until smooth.
Transfer peas to a medium bowl. To the same bowl, add the flesh of the avocado. Combine avocado and peas by smashing together into a chunky texture.
To the avocado mixture, add jalapeno, red onion, cilantro, garlic, lime juice, and salt. Stir to combine. Set aside.
Toast bread to desired doneness.
Evenly divide the guacamole by spreading onto the toast (about 1/3 Cup)
Top the toast with an even division of the cherry tomatoes, feta cheese, and hot sauce.
Serve immediately

Recipe Notes

Watermelon Radish Citrus Salad

March 25, 2021 by Dinner Tonight

Liven up your salad with this bright and colorful dish. Watermelon Radish Citrus Salad is sweet and tasty and packed with refreshing ingredients. Give this recipe a try – it’s easy to make and vibrantly delicious!

Watermelon Radish Citrus Salad

Servings

6 1 cup servings

Servings

6 1 cup servings

Watermelon Radish Citrus Salad

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

1/2 cup red onion
2 tablespoon green onions
4 cups watermelon radishes
1 cup mandarin oranges canned in juice drained, juice reserved
1/2 cup grapefruit canned drained, juice reserved
1/2 cup pecans chopped or pieces cut
2 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon salt divided
1/4 cup feta cheese crumbled

Servings: 1 cup servings

Units:

Instructions

Wash hands and clean preparation area. Rinse all fresh ingredients under cool running water, then start chopping the red onion, green onions and slicing the watermelon radishes. Place chopped red onions into a medium bowl and place slice watermelon radishes into a large bowl.
Add lemon juice and sprinkle half the salt into the bowl of onions. Set aside.
Rinse the lid of canned goods under cool running water before opening. Open canned mandarin oranges and grapefruit. Before draining canned goods, reserve a tablespoon of juices from each container and pour them onto radishes. Set aside.
Then measure out the remaining ingredients, grapefruit, mandarin oranges, pecans, and olive oil, and add to the bowl of radishes.
Add the onions into the large bowl. Drizzle olive oil and sprinkle salt for taste. May place in refrigerate for about 10- 15 mins.
When ready to serve, top with feta cheese.