Description

Whip up these vibrant Greek Chicken Bowls for a healthy and flavorful meal prep solution. Packed with marinated chicken, fresh veggies, tangy feta, olives, and creamy tzatziki, they’re perfect for lunches and dinners.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs
2 tablespoons olive oil, plus more for cooking
2 tablespoons fresh lemon juice
1 tablespoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked quinoa or brown rice
1 cup chopped cucumber
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup sliced Kalamata olives
1/4 cup chopped red onion
Fresh parsley, chopped, for garnish
For the Tzatziki Dressing:
1 cup plain Greek yogurt
1/2 cup grated cucumber, squeezed dry
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
Salt and pepper to taste

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Instructions

1. In a medium bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, dried oregano, garlic powder, onion powder, salt, and pepper.
2. Add the chicken to the marinade, toss to coat, and let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
3. While the chicken marinates, prepare the tzatziki dressing. In a small bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, and dill. Stir well and season with salt and pepper to taste. Set aside.
4. If you haven’t already, cook your quinoa or brown rice according to package directions. Let it cool slightly.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. If using thighs, cook time might be slightly longer. Alternatively, you can grill the chicken.
6. Once cooked, let the chicken rest for 5-10 minutes before slicing it into bite-sized pieces.
7. To assemble the bowls, divide the cooked quinoa or brown rice among your serving bowls.
8. Top the grains with the sliced chicken, chopped cucumber, halved cherry tomatoes, crumbled feta cheese, sliced Kalamata olives, and chopped red onion.
9. Drizzle generously with the prepared tzatziki dressing and garnish with fresh parsley.

Notes

Store components separately in airtight containers for best results when meal prepping for the week. This prevents certain ingredients from becoming soggy. Chicken and grains can be stored in one container, while chopped vegetables and feta can be in another. Keep the tzatziki dressing separate in its own container. The bowls can be refrigerated for up to 3-4 days. To reheat, gently warm the chicken and grains in a microwave or on the stovetop. The vegetables are best served fresh, so add them after reheating. Alternatively, enjoy the bowls cold for a refreshing meal.

Prep Time: 20 minutes (plus marinating time)
Cook Time: 20 minutes
Category: Main Course
Method: Cooked
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: Approximately 450-550 (will vary based on exact portions and ingredients)
Sugar: Approx. 5-10g
Sodium: Approx. 500-700mg (will vary greatly based on feta and olives)
Fat: Approx. 20-30g
Carbohydrates: Approx. 30-40g
Fiber: Approx. 5-8g
Protein: Approx. 35-45g