Creamy Greek Yogurt Chicken Bowls
Servings: 1 serving
Ingredients:
Original recipe (1X) yields 1 servings.
- 5 oz chicken breast (or chicken thighs)
- .5 cups greek yogurt plain
- .5 cups black beans
- .25 cups shredded cheese
- .5 tbsp olive oil (optional, for cooking)
Seasonings
- .5 tsp salt
- .5 tsp garlic powder
- .5 tsp paprika (optional but recommended)
- .25 tsp black pepper
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Approx Macros (1 serving)
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Calories: ~500–550
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Protein: ~45–50g
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Carbs: ~25–30g
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Fat: ~18–22g
1. Cook the Chicken
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Pat chicken dry with a paper towel.
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Season both sides with salt, garlic powder, paprika, and pepper.
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Heat a pan over medium heat and add olive oil.
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Cook chicken:
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Breast: 5–6 minutes per side
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Thighs: 6–7 minutes per side
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Make sure fully cooked (no pink inside).
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Let rest for 3–5 minutes, then slice into strips.
2. Warm the Beans
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Add black beans to a small pan or microwave-safe bowl.
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Heat for 1–2 minutes until warm.
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Lightly salt if needed.
3. Make the Creamy Sauce
In a bowl, mix:
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Greek yogurt
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pinch of salt
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optional: garlic powder or squeeze of lemon
This becomes your high-protein “creamy sauce”
4. Build the Bowl
In a bowl, layer:
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Black beans (base)
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Sliced chicken
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Shredded cheese (let it slightly melt)
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Big spoonful of Greek yogurt on top
Optional Upgrades (Highly Recommended)
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Add hot sauce or salsa
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Add rice or cauliflower rice for more volume
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Add sautéed peppers/onions if you have them
