Greek Chicken Bowls Meal Prep

Greek Chicken Bowls: Easy Clean Eating Meal Prep

If you’re looking for a fresh and flavorful meal prep idea, Greek chicken bowls are a perfect choice. Full of vibrant ingredients and rich in protein, these bowls pack a nutritious punch while being easy to make. They are ideal for a week of lunches or dinners without sacrificing taste. Here’s how to prepare these delicious Greek chicken bowls.

Why You’ll Love This Casserole

1. Healthy Ingredients: Loaded with veggies, lean protein, and wholesome grains.
2. Meal Prep Friendly: Easily batch-cook for the week ahead.
3. Versatile: Customize with your favorite vegetables and toppings for a personal touch.
4. Rich Flavor Profile: Enjoy the mix of Mediterranean spices and fresh ingredients.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 teaspoons dried oregano
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 cup quinoa or brown rice
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 bell pepper, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• Fresh parsley, chopped, for garnish

Directions

1. Prepare the Quinoa or Rice: Rinse 1 cup of quinoa or brown rice under cold water. Cook according to package instructions. Once cooked, set aside and let cool.
2. Marinate the Chicken: In a large bowl, combine olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the chicken breasts to the bowl, making sure they are well-coated. Marinate for at least 30 minutes, or overnight in the refrigerator if time permits.
3. Cook the Chicken: Preheat your grill, stovetop grill pan, or oven to 375°F (190°C). Cook the marinated chicken for about 6–7 minutes on each side on the grill, or until fully cooked and internal temperature reaches 165°F (75°C). If baking, place the chicken on a baking sheet and bake for 20–25 minutes. Once done, let it rest before slicing.
4. Prepare the Vegetables: While the chicken is cooking, chop the cherry tomatoes, cucumber, red onion, and bell pepper. In a large mixing bowl, combine the vegetables and olives.
5. Assemble the Bowls: Start by adding a serving of quinoa or rice to each meal prep container. Top with sliced chicken, the vegetable mix, and crumbled feta cheese.
6. Garnish and Store: Sprinkle fresh parsley on top for garnish. Allow the bowls to cool before sealing and refrigerating. These bowls can be stored in the fridge for up to 4 days.
7. Serving Suggestions: Drizzle with additional olive oil or a light vinaigrette when serving for extra flavor.

Tips for Meal Prep Success

• Batch Cooking: Double or triple the recipe and store leftovers for quick lunches during the week.
• Vegetable Variations: Customize the bowl with seasonal vegetables like zucchini or spinach.
• Grain Options: Substitute quinoa with farro or couscous if desired for an interesting texture.
• Make It Vegan: Omit the chicken and feta, adding chickpeas and avocado instead for a plant-based option.

Conclusion

Greek chicken bowls provide a nutritious, well-rounded meal that’s perfect for busy lifestyles. Their combination of lean protein, fresh vegetables, and complex carbs makes them a powerhouse of health benefits. Meal prepping these bowls not only saves time throughout the week but also ensures you have something delicious that you can look forward to.

Now, let’s get cooking and enjoy your clean eating journey!

Greek Chicken Bowls

Fresh and flavorful Greek chicken bowls packed with nutritious ingredients, perfect for meal prep.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Greek, Mediterranean

Servings 4 servings

Calories 500 kcal

Ingredients

  

For the Chicken Marinade

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 teaspoons dried oregano
• 2 cloves garlic, minced
• Salt and pepper, to taste

For the Bowls

• 1 cup quinoa or brown rice Rinse and cook according to package instructions.
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 medium red onion, thinly sliced
• 1 medium bell pepper, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• Fresh parsley, chopped, for garnish

Instructions

 

Preparation

• Rinse 1 cup of quinoa or brown rice under cold water. Cook according to package instructions. Once cooked, set aside and let cool.
• In a large bowl, combine olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the chicken breasts to the bowl, making sure they are well-coated. Marinate for at least 30 minutes, or overnight in the refrigerator if time permits.

Cooking

• Preheat your grill, stovetop grill pan, or oven to 375°F (190°C). Cook the marinated chicken for about 6–7 minutes on each side on the grill, or until fully cooked and internal temperature reaches 165°F (75°C). If baking, place the chicken on a baking sheet and bake for 20–25 minutes. Once done, let it rest before slicing.
• While the chicken is cooking, chop the cherry tomatoes, cucumber, red onion, and bell pepper. In a large mixing bowl, combine the vegetables and olives.

Assembly

• Start by adding a serving of quinoa or rice to each meal prep container. Top with sliced chicken, the vegetable mix, and crumbled feta cheese.

Garnishing and Storing

• Sprinkle fresh parsley on top for garnish. Allow the bowls to cool before sealing and refrigerating. These bowls can be stored in the fridge for up to 4 days.

Notes

Tips for Meal Prep Success: Double or triple the recipe and store leftovers for quick lunches during the week. Customize the bowl with seasonal vegetables like zucchini or spinach. Substitute quinoa with farro or couscous if desired for an interesting texture. Omit the chicken and feta for a vegan option, adding chickpeas and avocado instead.

Keyword Clean Eating, Greek Chicken Bowls, Healthy Eating, Meal Prep, Quinoa Bowls