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Flavorful Greek Chicken Meal Prep Bowls

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A simple and vibrant Greek chicken meal prep bowl recipe featuring marinated roasted chicken, quinoa, fresh veggies, and homemade tzatziki sauce. Perfect for healthy, flavorful lunches that keep well throughout the week.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • Fresh parsley or dill, chopped, for garnish
  • 1 cup Greek yogurt
  • 1/2 cup grated cucumber, squeezed dry
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper, to taste

Instructions

  1. Prepare the marinade by whisking together olive oil, minced garlic, lemon juice, dried oregano, ground cumin, salt, and pepper in a large bowl.
  2. Add chicken breasts or thighs to the marinade, coat evenly, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.
  3. Rinse quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
  4. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil. Arrange marinated chicken on the sheet in a single layer. Roast for 20–25 minutes, flipping halfway, until internal temperature reaches 165°F (74°C).
  5. Grate cucumber for tzatziki, squeeze out excess moisture. In a small bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper. Stir well.
  6. Dice cucumber and slice tomatoes, red onion, and olives for the bowls.
  7. Assemble bowls by dividing quinoa into 4 containers, topping with sliced roasted chicken, cherry tomatoes, cucumber, red onion, olives, crumbled feta, a dollop of tzatziki sauce, and garnish with fresh parsley or dill.
  8. Let bowls cool before sealing containers to avoid condensation.

Notes

Pat chicken dry before marinating to help marinade stick and promote a nice crust. Let chicken rest 5 minutes after roasting to keep it juicy. Rinse quinoa before cooking to remove bitterness. Squeeze cucumber dry for tzatziki to avoid watery sauce. Use a meat thermometer to ensure chicken is cooked perfectly. For dairy-free options, substitute feta and Greek yogurt with vegan alternatives.

Nutrition

Keywords: Greek chicken, meal prep, healthy lunch, Mediterranean, quinoa, tzatziki, easy recipe, roasted chicken, meal prep bowls

Find it online: https://pokirecipes.com/flavorful-greek-chicken-meal-prep-bowls-5-easy-steps-for-perfect-lunches/