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Easy Flavor-Packed Greek Chicken Meal Prep Bowls for Healthy Lunches

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Juicy, herb-infused Greek chicken served with quinoa or rice and fresh Mediterranean veggies, perfect for quick, healthy meal prep lunches that keep well for days.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 3 tbsp extra virgin olive oil
  • Juice of 1 large lemon (about 3 tbsp)
  • 3 garlic cloves, minced
  • 1 tbsp dried oregano
  • 1 tsp sea salt
  • ½ tsp freshly cracked black pepper
  • 2 cups cooked quinoa or brown rice
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced (optional)
  • 1 cup kalamata olives, pitted and halved
  • ½ cup crumbled feta cheese
  • Fresh parsley, roughly chopped
  • 2 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil (for dressing)
  • 1 tsp Dijon mustard
  • Pinch of salt and pepper (for dressing)

Instructions

  1. In a large bowl, whisk together 3 tbsp olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken breasts or thighs, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. Prepare quinoa or brown rice according to package instructions. For quinoa, rinse well before cooking. Bring 2 cups of water to a boil for every 1 cup of quinoa, then simmer covered until fluffy (about 15 minutes). Fluff with a fork and let cool slightly.
  3. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the olives. Toss lightly in a bowl to combine.
  4. Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken for about 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest a few minutes before slicing.
  5. Whisk together red wine vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to taste.
  6. Slice cooked chicken into strips. Divide quinoa or rice evenly among meal prep containers or bowls. Top with chicken slices, mixed veggies, kalamata olives, and crumbled feta. Drizzle dressing over each bowl and garnish with fresh parsley.
  7. Cover and refrigerate for up to 4 days if prepping ahead. Serve warm or at room temperature.

Notes

Marinate chicken for at least 30 minutes for best flavor; up to 2 hours is ideal. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Let chicken rest before slicing to keep it juicy. For dairy-free, swap feta with avocado or toasted pine nuts. Use rotisserie chicken as a shortcut by tossing briefly in marinade. Remove feta and olives before reheating to avoid melting or excess saltiness.

Nutrition

Keywords: Greek chicken, meal prep, healthy lunch, Mediterranean, quinoa bowl, chicken marinade, easy recipe, healthy meal

Find it online: https://junomeals.com/easy-flavor-packed-greek-chicken-meal-prep-bowls-for-healthy-lunches/