These Healthy Greek Chicken Bowls are perfect for meal prep! Quinoa is topped with baked greek chicken, a tomato cucumber salad, and optional feta, tzatziki, and pita.
If you’re looking for easy healthy deliciousness, look no further than these healthy Greek chicken bowls.
They’re easy, because you can make everything in advance. They’re healthy, because they’re full of complex carbs, lean protein, and vegetables. And they’re delicious, because hellloooo tangy greek/mediterranean flavors.
These bowls are great for meal prep, p.e.r.f.e.c.t. for cooling you down during hot summer lunches on the go, and they’re ah-mazing for quick make ahead dinners at home.
If I haven’t convinced you to make these bowls, yet, let me break down it down for you.
There are THREE parts to today’s recipe:
- The greek chicken
- The tomato cucumber salad
- The assembly
How to make greek chicken:
- Make a marinade
- Red wine vinegar
- Lemon juice
- Spices: garlic powder, oregano, basil, dill, and salt
- Let chicken marinate in HALF the marinade
How to make a greek tomato cucumber salad:
- Chop veggies: red onion, red pepper, green pepper, cucumber, tomatoes, olives
- Add in chickpeas and remaining marinade from above
How to make meal prep healthy Greek chicken bowls:
- Fill a bowl with quinoa
- Top with a scoop of baked greek chicken, a scoop of the tomato cucumber salad, and garnish with crumbled feta, tzatziki or greek yogurt, and a slice of pita.
Tips & Tricks for meal prep greek bowls:
- Make everything in advance.
- Store the components (the chicken, the salad, the quinoa) separately in different tupperware containers.
- Serve it hot or cold!
These healthy Greek chicken bowls have been a lifesaver during pregnancy. I love that I can cook once and eat all week long. I also love how cooling and refreshing they are.
Let’s also not forget how healthy! Quinoa, lean chicken, and veggies? You can’t go wrong!
Do you want more meal prep bowl recipes? What flavors? Show Me the Yummy!
- 1 pound boneless skinless chicken breasts cubed into 1 inch chunks
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- 1 1/2 teaspoons salt more or less to taste
- 1/4 cup diced red onion
- 1/2 cup diced red pepper
- 1/2 cup diced green pepper
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 1/4 cup kalamata olives chopped
- 1/2 cup chickpeas drained
- Cooked quinoa
- Tzatziki or greek yogurt
- Place chicken into a large ziplock baggie or bowl.
- Whisk together oil, vinegar, lemon, garlic powder, oregano, basil, dill, and salt.
- Pour half over chicken and reserve the other half for the tomato salad.
Let chicken marinate at least a few hours (sealed or covered) in the fridge.
- Pre-heat oven to 425 degrees F and line a baking sheet with a silicone mat.
- Dump chicken onto prepared sheet and bake in preheated oven for 12-15 minutes, or until cooked through.
- In a medium sized bowl, mix together red onion, peppers, cucumber, tomatoes, olives, and chickpeas.
- Toss with reserved marinade.
- Assemble the bowls: quinoa, scoop of chicken, scoop of salad, sprinkle of feta, dollop of tzatziki/greek yogurt, side of pita!
Nutritional information does not include quinoa, feta, greek yogurt, pita.
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