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Greek Chicken Bowls Meal Prep

Greek Chicken Bowls Meal Prep

Greek Chicken Bowls Meal Prep are a vibrantly flavored, incredibly convenient way to conquer your weeknight dinners with minimal fuss. This recipe provides a complete, delicious, and satisfying meal that’s perfect for busy individuals and families seeking healthy, home-cooked options.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Course: Dinner, Lunch, Meal Prep
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 pounds boneless, skinless chicken thighs or breasts
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
Bowl Components
  • 2 cups cooked quinoa or rice
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes, halved
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup crumbled feta cheese
  • 0.25 cup chopped red onion
  • fresh parsley, for garnish
Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 0.5 cup grated cucumber, squeezed dry
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
  • to taste salt
  • to taste pepper
  • 1 tablespoon olive oil for cooking chicken

Equipment

  • Medium Bowl
  • Large skillet
  • Small Bowl
  • Meal Prep Containers

Method
 

  1. In a medium bowl, combine the chicken pieces, 1 tablespoon of olive oil, 2 tablespoons of lemon juice, dried oregano, garlic powder, paprika, salt, and black pepper. Toss well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
    1.5 pounds boneless, skinless chicken thighs or breasts, 1 tablespoon olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon paprika, 0.5 teaspoon salt, 0.25 teaspoon black pepper
  2. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to cook in batches to avoid overcrowding the pan). Cook for 5-7 minutes per side, or until cooked through and nicely browned. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing or dicing.
    1 tablespoon olive oil
  3. While the chicken is cooking or resting, prepare the tzatziki sauce. In a small bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, and chopped dill. Stir well to combine. Season with salt and pepper to taste.
    1 cup plain Greek yogurt, 0.5 cup grated cucumber, squeezed dry, 1 clove garlic, minced, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill, to taste salt, to taste pepper
  4. Divide the cooked quinoa or rice evenly among your meal prep containers. Top each bowl with a generous portion of the cooked chicken.
    2 cups cooked quinoa or rice
  5. Artfully arrange the chopped cucumber, halved cherry tomatoes, Kalamata olives, crumbled feta cheese, and chopped red onion over the chicken in each container.
    1 cup chopped cucumber, 1 cup cherry tomatoes, halved, 0.5 cup Kalamata olives, pitted and halved, 0.5 cup crumbled feta cheese, 0.25 cup chopped red onion
  6. Spoon a generous dollop of the homemade tzatziki sauce over the toppings in each bowl. Garnish with fresh parsley, if desired.
    fresh parsley, for garnish
  7. Allow the bowls to cool completely at room temperature before sealing the containers tightly. Store in the refrigerator.

Notes

Store in airtight containers in the refrigerator for up to 3-4 days. Store tzatziki separately for best texture.