Meal prep chicken doesn’t have to be boring! This recipe for Greek Chicken Bowls is loaded with flavors and sure to fill you up at lunch time. A base of quinoa topped with greek chicken, cucumber and tomato salad, homemade tzatziki and more.
Do you meal prep lunches for the week? It’s such an easy way to save time and money. If you are just getting started with meal prepping, this post about How to Meal Prep for the Week is so detailed and helpful!
Every Sunday I spend a little bit of time meal prepping lunches for my husband to bring to work each day.
By the time I’m packing the individual lunches up, I’m always wishing I made extra for myself! This time around I planned ahead and made these delicious Greek Chicken Bowls for both of us.
These bowls feature lots of fresh, colorful ingredients that are so good for you. Here’s what the bowls consist of:
- Quinoa
- Chicken thighs marinated in a simple Greek marinade
- Fresh tomato and cucumber salad
- Sautéed red onions
- Chickpeas
- Homemade tzatziki sauce
- Fresh lemon slices to squeeze over the assembled bowl
One of my favorite things about these bowls is that they are best served cold! So there is no need to reheat them at lunch time. So easy!
That may seem like a long list of items to prep, but I promise it won’t take long! Most of the components use similar ingredients or spices to make things simple.
And the flavor combination you get from all of these elements is totally worth the prep time!
You could totally make this meal for dinner too. It’s best served cold, so it’s great for a hot Summer evening. Just adjust the amounts based on how many people you are serving. For my family of 2 adults and 2 young children, I would probably half the recipe.
Let’s talk about each component of these bowls and how you prepare them, as well as substitutions you can make if you like.
Greek Chicken Thighs: You’ll want to plan ahead to have time to marinate the chicken thighs in this simple homemade marinade for at least a few hours. I put together my marinade the night before and let it sit in the refrigerator all night so it got super flavorful! You can also use chicken breasts if you prefer. To make this meal vegetarian, skip the chicken.
Sautéed Red Onions: After cooking the chicken in a skillet, quickly sauté some sliced red onions.
Quinoa: This is the base of your bowl. If you want to make you meals low carb, skip the quinoa. If you like, substitute another carb such as brown rice or cauliflower rice.
Tomato and Cucumber Salad: Slice up fresh grape tomatoes and cucumbers and mix them together with olive oil, lemon juice and herbs to make a flavor-packed salad.
Chickpeas: All you have to do for this step is open and drain a can of chickpeas!
Tzatziki Sauce: Did you know it is SO easy to make your own homemade tzatziki? It features greek yogurt, cucumber, lemon zest and juice and some spices.
Fresh Lemon Slices: These are the finishing touch for these bowls. Add a slice to each container that you can squeeze over the bowl before eating. It adds so much flavor!
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Greek Chicken Meal Prep Bowls
Meal prep chicken doesn't have to be boring! This recipe for Greek Chicken Meal Prep Bowls is loaded with flavors and sure to fill you up at lunch time. A base of quinoa topped with greek chicken, cucumber and tomato salad, homemade tzatziki and more.
Ingredients
Greek Chicken and Red Onions
- 3-4 pounds chicken thighs
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1 tbsp minced garlic
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp dried dill
- 1/2 tsp each: dried basil, dried thyme, salt, pepper
- 2 tbsp olive oil for the pan
- 1 red onion, cut into thin slices
Cucumber and Tomato Salad
- 2 cucumbers
- 1 pint grape tomatoes
- 1/3 cup lemon juice
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/2 tbsp minced garlic
- 1 tsp each: dried oregano and salt
Tzaatziki Sauce
- 1 cucumber, finely diced
- 2 cups plain greek yogurt
- 1 tsp minced garlic
- 1/2 tbsp dried dill
- Juice from 1 lemon
- 1 tsp lemon zest
- Salt and Pepper to taste
Everything Else
- 1 cup dry quinoa, cooked according to the directions on the directions on the box
- 1 (15.5 oz) can chickpeas, drained
- 1 Fresh Lemon, cut into slices (optional)
Instructions
Greek Chicken
- Pour the olive oil, lemon juice, red wine vinegar and spices into a gallon ziploc bag. Add the chicken and zip the bag closed, shake and move the bag around until the chicken is coated with marinade. Marinate in the refrigerator for at least 3 hours or even overnight if possible.
- Heat the additional olive oil in a large skillet over medium high heat. Cook the chicken (dispose of extra marinade) for 5-7 minutes on each side or until browned and cooked through. Remove from the skillet and set aside to cool.
- Lower the heat to medium and sauté the red onions for 5 minutes or until tender. Set aside to cool.
Cucumber and Tomato Salad
- Cut each cucumber into small slices. Cut the grape tomatoes into quarters. Place the cucumber slices and grape tomato quarters into a medium bowl.
- Add the lemon juice, olive oil, red wine vinegar, garlic, oregano and salt. Mix until combined and set aside.
Tzatziki Sauce
- Combine all the ingredients in a bowl and mix well. Set aside.
Assembling the Bowls
- Once the chicken, onions and quinoa are cooled and the salad and tzatziki are assembled, you can assemble the bowls. You can either store each element in a separate container or combine them into individual meal prep containers to bring for lunch each day.
- To combine the elements into 4-5 lunches, first divide the quinoa into each container. Next, divide the chicken and the onions into each container. Divide the drained chickpeas into each container. Add a scoop of salad and tzatziki to each container. Add a slice or two of fresh lemon to each container to squeeze over the bowl each day.
- Store in the refrigerator for up to 5 days and serve cold.
Notes
Substitutions: Chicken breasts can be substituted if you prefer. Skip the quinoa for a low carb meal or sub with another carb if you want, such as brown rice or cauliflower rice. See the post for more information on substitutions.
To Make this for Dinner: This recipe works great for dinner as well! Adjust the amounts depending on how many people you are serving (for my family of 2 adults and 2 small kids I would probably half everything). Refrigerate everything before serving so that you can serve cold.
Alicia Hernandez says
Do you know how many calories this meal has?
A Savory Feast says
I plugged it into an online calculator and this meal has around 550 calories. If you wanted to reduce the calories you could omit the quinoa and chickpeas.