This Starbucks Protein Box Copycat recipe has chunks of filling chicken breast, fresh cucumbers, crunchy carrots and a tangy dill dip to boot. A healthy and gluten-free protein box lunch you can make ahead and take with you on-the-go!
If you're into meal prep, also check out this recipe for Ground Beef Meal Prep with Beans and Quinoa and Chicken, Rice and Broccoli Meal Prep.
I discovered this lunch-on-the-go about a year ago, during a Starbucks drive-thru trip.
Unfortunately, you can't get this Fire-Grilled Chicken protein box at Starbucks anymore.
So let's re-create it together😄
📝Ingredients
- Chicken breast
- Chicken seasoning - any seasoning will do. I like the Clubhouse versions - they have different ones like spicy, Greek, etc.
- Olive oil
- Cucumbers
- Carrots
Ingredients for the Easy Greek Dip with Feta:
- Greek yogurt
- Sour cream
- Lemon
- Feta
- Dill
- Garlic
- Kosher Salt
More gluten-free dips to check out
🥣Instructions
Cut the chicken into bite-sized pieces. Sprinkle with the Greek seasoning and Kosher salt.
Stir together until all the chicken pieces are coated with the seasoning.
Cook over medium heat in a pan with a little olive until done, about 7-9 minutes. Remove chicken from heat.
While the chicken cooks, make the dip. Combine the Greek yogurt, sour cream, feta, dill, garlic, lemon juice and salt in a small bowl.
In 2 segmented containers, divide the chicken, cucumbers, carrots and dip evenly.
Store in the fridge and eat up within 3 days.
🥡Make it a Meal Prep
Place the chicken, cut veggies and dip in divided containers and pop in the fridge till you need it. Makes a lunch-on-the-go in no time!
I hope you love this Starbucks Fire Grilled Chicken Protein Box Copycat recipe!
~April
📖 Recipe
Starbucks Chicken and Vegetables Protein Box Copycat
Ingredients
- 2 medium Chicken breasts
- 1 tablespoon Greek chicken seasoning I like Clubhouse brand
- 1 teaspoon Kosher salt
- 1 teaspoon Olive oil
- 1 medium cucumber sliced
- 4 large carrots cut into sticks
Easy Greek Dip with Feta
- ⅓ cup Greek yogurt 0%
- ⅓ cup sour cream low fat
- ¼ cup crumbled feta
- ¼ cup fresh chopped dill
- 1 clove garlic minced
- Juice of ½ lemon
- Large pinch Kosher salt
Instructions
- Cut the chicken into bite-sized pieces. Sprinkle with the Greek seasoning and Kosher salt. Cook over medium heat in a pan with a little olive until done, about 7-9 minutes. Remove chicken from heat.
- While the chicken cooks, make the dip. Combine the Greek yogurt, sour cream, feta, dill, garlic, lemon juice and salt in a small bowl.
- In 2 segmented containers, divide the chicken, cucumbers, carrots and dip evenly.
- Store in the fridge and eat within 3 days.
Notes
-
- Broccoli chunks
-
- Cauliflower chunks
-
- Cherry tomatoes
-
- Radishes
-
- Sliced red pepper
-
- Snow peas
Gabe Garcia says
do you have the nutritional information for this?
April says
Hi Gabe - yes added to post (in the Nutrition Facts Table) and here - values are approximate and per serving:
Calories: 292kcal | Carbohydrates: 13g | Protein: 13g | Fat: 22g | Saturated Fat: 9g | Sodium: 297mg | Potassium: 452mg | Fiber: 2g | Sugar: 8g | Calcium: 145mg
Best,
April
Gabe Garcia says
ty but what do you have listed here and what is directly under the recipe are completely different. So which one is more accurate. I’m counting calories in proteins and really would like to use this but I need to be sure.
April Saunders says
Hey Gabe,
Yes, thanks for commenting. You're right - that's incorrect. I've updated the info above as the nutrition facts table is more accurate, based on 2% Greek Yogurt (same protein / more fat than 0%) and low fat sour cream.
Best,
April
do follow backlinks 2025 says
Helped me a lot, just what I was searching for : D.
April Saunders says
Glad to hear it 🙂