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Best Greek Chicken Meal Prep Bowls with Lemon Quinoa

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These Greek chicken meal prep bowls feature tender marinated chicken, bright lemon quinoa, and a crisp cucumber salad. Perfect for busy weeks, they stay fresh for days and taste even better on day two.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts or thighs
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • 3 tablespoons (45ml) olive oil
  • ¼ cup (60ml) fresh lemon juice (from about 2 lemons)
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup (170g) quinoa (rinsed)
  • 2 cups (480ml) chicken or vegetable broth
  • 3 tablespoons (45ml) fresh lemon juice
  • Zest of 1 lemon
  • 1 tablespoon (15ml) olive oil
  • ½ teaspoon salt
  • 1 large English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ¼ cup red onion, thinly sliced
  • ¼ cup (40g) Kalamata olives, halved
  • ½ cup (75g) feta cheese, crumbled
  • 2 tablespoons (30ml) red wine vinegar
  • 1 tablespoon (15ml) olive oil
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • ½ cup (120g) tzatziki sauce
  • Fresh dill or parsley for garnish

Instructions

  1. In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until smooth. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).
  2. Rinse quinoa in a fine-mesh strainer under cold water for 1 minute. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add quinoa and toast for 2-3 minutes, stirring frequently. Add broth and ½ teaspoon salt, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in lemon juice and zest. Set aside.
  3. In a medium bowl, combine cucumber, tomatoes, red onion, and olives. In a small bowl, whisk together red wine vinegar, olive oil, oregano, salt, and pepper. Pour over vegetables and toss. Fold in feta cheese.
  4. Heat a grill pan or cast-iron skillet over medium-high heat for 3 minutes. Lightly oil the pan. Remove chicken from marinade, letting excess drip off. Cook for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  5. Divide lemon quinoa among four meal prep containers. Top with sliced chicken, cucumber salad, and a dollop of tzatziki. Garnish with fresh dill or parsley. Cool completely before sealing and refrigerating.

Notes

Store tzatziki separately and add just before eating to keep quinoa from getting soggy. These bowls taste better on day two. For best texture, reheat only chicken and quinoa, then add cold toppings.

Nutrition

Keywords: Greek chicken meal prep, lemon quinoa, healthy meal prep, Mediterranean bowls, easy dinner

Find it online: https://jollyfork.com/best-greek-chicken-meal-prep-bowls-with-lemon-quinoa/