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For the chicken, you need: - 2 large chicken breasts - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste These simple ingredients make a tasty marinade. The olive oil keeps the chicken moist. Oregano and garlic add a burst of flavor. For the base, gather: - 1 cup quinoa, rinsed - 2 cups chicken broth (or water) Quinoa is a great source of protein. It cooks fluffy and pairs well with chicken. Use chicken broth for extra flavor. It makes each bite rich and tasty. For the salad, you will need: - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1 cup feta cheese, crumbled - 1/2 cup kalamata olives, pitted and halved - 1 lemon, juiced - Fresh parsley, chopped (for garnish) These ingredients add freshness and crunch. The feta gives a nice salty kick. Olives and cucumbers bring a Mediterranean touch. Lemon juice brightens the whole bowl. Use parsley for a pop of color. This salad makes your meal prep bowl colorful and nutritious! {{ingredient_image_1}} First, you need to marinate the chicken. Take a bowl and add olive oil, oregano, garlic powder, salt, and pepper. Whisk them together until mixed. Next, add the chicken breasts to the bowl. Coat them well with the marinade. For the best flavor, let the chicken sit for at least 30 minutes. If you have time, marinate it overnight. This step makes the chicken juicy and full of flavor. Now, let's cook the quinoa. In a medium saucepan, pour in the chicken broth or water and bring it to a boil. Once boiling, add the rinsed quinoa. Stir it in and reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. When the liquid is gone, fluff the quinoa with a fork. Set it aside to cool. This will be the base for your meal prep bowls. Next, it's time to grill the chicken. Preheat your grill or skillet over medium-high heat. Place the marinated chicken on the grill. Cook it for about 6-7 minutes on each side. You want the internal temperature to reach 165°F. Once cooked, take it off the heat. Let it rest for 5 minutes before slicing. This helps keep the juices inside. While the chicken cooks, prepare the salad. In a large bowl, combine diced cucumber, halved cherry tomatoes, chopped red onion, crumbled feta cheese, and halved kalamata olives. Squeeze the juice of one lemon over the salad. Toss it gently to mix all the flavors. This fresh salad adds crunch and color to your meal prep bowls. Now, let’s assemble the bowls. Start by dividing the cooked quinoa into your meal prep containers. Next, add the sliced chicken on top of the quinoa. Then, scoop the salad next to the chicken. For a nice touch, garnish with chopped parsley. This makes the bowls look vibrant and inviting. After assembling the bowls, let them cool down. Once cooled, seal the containers tightly. Store them in the fridge for up to 4 days. This meal prep is perfect for quick lunches or dinners. To save time, prep all your ingredients first. Chop the veggies and measure the quinoa. Marinate the chicken the night before. This lets the flavors soak in. When you start cooking, everything is ready. Use a large pot for the quinoa. It cooks evenly and saves you from extra cleanup. Add more zest with fresh herbs. Try dill or mint for a twist. A splash of red wine vinegar can brighten the salad. If you like spicy, add a pinch of red pepper flakes to the chicken marinade. This gives a nice kick. You can also mix in roasted red peppers for extra taste. They pair well with the feta cheese. Make your meal prep bowls look appealing. Layer the quinoa, chicken, and salad in sections. This keeps colors bright and fresh. Use clear containers so you can see the vibrant ingredients. For a touch of green, sprinkle fresh parsley on top. If you want a fun twist, use small cups for the salad. This keeps it crisp until you’re ready to eat. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but overnight is ideal for a deeper flavor infusion. Use a Meat Thermometer: Ensure the chicken is fully cooked by checking that it reaches an internal temperature of 165°F (75°C) for safety. Cool Before Storing: Let the meal prep bowls cool completely before sealing to prevent condensation and sogginess. Customize Your Veggies: Feel free to swap or add other vegetables like bell peppers or spinach to the salad for extra nutrition and variety. {{image_2}} You can switch the chicken for other proteins. Try salmon for a rich taste. Shrimp works well too; it cooks fast and adds a nice flavor. For a veggie option, use chickpeas or tofu. Both give you protein and pair perfectly with the other ingredients. If you want a change from quinoa, consider brown rice. It’s filling and has a nutty flavor. Farro is another great choice. It adds a nice chewiness. For gluten-free options, use cauliflower rice. It’s light and allows the other flavors to shine. Feel free to mix up your salad ingredients. Instead of cucumbers, use bell peppers for crunch. Swap cherry tomatoes for diced avocados for creaminess. You can also add spinach or kale for extra greens. Each swap brings a new twist to your bowl. To keep your Greek Chicken Meal Prep Bowls fresh, follow these steps: - Allow the bowls to cool completely before sealing. - Use airtight containers to prevent moisture and air from spoiling the food. - Store in the fridge for best results. These bowls last well in the fridge. You can safely enjoy them for up to 4 days. After that, the flavors may fade and ingredients can spoil. Always check for any off smells or changes in texture. Reheat your Greek Chicken Meal Prep Bowls for a quick meal. Here are the steps: - Remove the lid from the container. - Microwave for 1-2 minutes, stirring halfway through. - Ensure the chicken reaches an internal temperature of 165°F before eating. You can also reheat in a skillet over medium heat for best results. Enjoy your meal! Yes, you can use frozen chicken. Just remember to thaw it first. Thawing ensures even cooking. You can use the fridge overnight for the best results. If you're short on time, run it under cold water. Once thawed, follow the same marinating steps. These meal prep bowls can last up to four days in the fridge. Store them in airtight containers to keep them fresh. Always let them cool before sealing. If you plan to eat them later, they taste great cold or warmed up. You can add more herbs and spices like dill or parsley. Adding red pepper flakes gives a nice kick. A splash of balsamic vinegar can also enhance the taste. Experimenting with different flavors keeps the meal exciting! Yes, quinoa is a great choice for meal prep. It is high in protein and fiber. Quinoa also contains many vitamins and minerals. This makes it filling and nutritious, perfect for any meal. Yes, you can adapt this recipe to be vegan. Replace chicken with grilled tofu or chickpeas. Use vegetable broth instead of chicken broth. You can also skip the feta or use a plant-based cheese. This way, you keep the flavors while making it plant-based! We explored how to create tasty Greek Chicken Meal Prep Bowls using simple ingredients. From marinating chicken to cooking quinoa, every step ensures a delicious meal. I shared tips for efficient prep and ways to enhance flavor. You can also customize these bowls with different proteins and grains. In summary, this recipe is easy and flexible. Enjoy your healthy meals throughout the week!

Greek Chicken Meal Prep Bowls

A delicious and healthy meal prep option featuring marinated chicken, quinoa, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Greek
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 large chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup quinoa, rinsed
  • 2 cups chicken broth (or water)
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 2 red onion, finely chopped
  • 1 cup feta cheese, crumbled
  • 1 2 kalamata olives, pitted and halved
  • 1 lemon, juiced
  • for garnish fresh parsley, chopped

Instructions
 

  • Marinate the Chicken: In a bowl, whisk together olive oil, oregano, garlic powder, salt, and pepper. Add the chicken breasts and coat well. Let marinate for at least 30 minutes (or overnight for better flavor).
  • Cook the Quinoa: In a medium saucepan, bring the chicken broth (or water) to a boil. Stir in the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid has been absorbed. Fluff with a fork and set aside to cool.
  • Cook the Chicken: Preheat a grill or skillet over medium-high heat. Grill or cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked (internal temperature reaches 165°F). Remove from heat and let rest for 5 minutes before slicing.
  • Prepare the Salad Components: In a large mixing bowl, combine diced cucumber, cherry tomatoes, red onion, feta cheese, and olives. Drizzle the lemon juice over the salad and toss gently to combine.
  • Assemble the Bowls: Divide the cooked quinoa among meal prep containers. Top with sliced chicken and add the cucumber-tomato salad on the side. Garnish with chopped parsley.
  • Store: Allow to cool before sealing the containers. Store in the fridge for up to 4 days.

Notes

For serving, place the salad on top of the quinoa and chicken or keep it separate in small cups for added freshness during the week.
Keyword chicken, Greek, healthy, meal prep, quinoa