Go Back
–+ servings
A vibrant Greek chicken bowl with grilled chicken, quinoa, tomatoes, cucumbers, olives, feta cheese, and tzatziki sauce, perfect for healthy lunch ideas.

Greek Chicken Bowls for Meal Prep

Prepare these healthy Greek chicken bowls for easy lunches throughout the week. They are flavorful and satisfying.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Greek
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Bowls
  • 2 cups cooked quinoa
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes halved
  • 1/2 cup kalamata olives pitted and halved
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
For the Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1/4 cup grated cucumber squeezed dry
  • 1 clove garlic minced
  • 1 tbsp fresh dill chopped
  • 1 tsp lemon juice
  • 1/4 tsp salt

Equipment

  • Baking sheet
  • Large Bowl
  • Small bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the chicken pieces with olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Toss to coat evenly.
  3. Spread the seasoned chicken in a single layer on the prepared baking sheet.
  4. Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
  5. While the chicken is baking, prepare the tzatziki sauce. In a small bowl, mix together the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt. Stir well.
  6. To assemble the bowls, divide the cooked quinoa among four meal prep containers. Top with the cooked chicken, chopped cucumber, cherry tomatoes, kalamata olives, crumbled feta cheese, and fresh parsley.
  7. Add a portion of the tzatziki sauce to each bowl. Seal the containers and refrigerate for up to 4 days.

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 45gFat: 25gSaturated Fat: 6gCholesterol: 120mgSodium: 700mgPotassium: 500mgFiber: 8gSugar: 7gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

You can substitute brown rice or cauliflower rice for the quinoa. For a dairy-free option, use a dairy-free yogurt for the sauce.

Tried this recipe?

Let us know how it was!