Name: Greek Chicken Meal Prep Bowls
Ingredients: 1½ lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 2 tbsp olive oil; Juice of 1 lemon; 3 garlic cloves, minced; 1 tbsp dried oregano; Salt & freshly ground black pepper, to taste; 2 cups cooked quinoa or brown rice; 1 cup cucumber, diced; 1 cup cherry tomatoes, halved; ½ red onion, thinly sliced; ½ cup Kalamata olives, sliced; ¼ cup crumbled feta cheese; Fresh parsley or dill, for garnish; 1 cup plain Greek yogurt (full-fat recommended); ½ cucumber, finely diced, water squeezed out; 1 garlic clove, minced; 1 tbsp fresh lemon juice; 1 tbsp chopped fresh dill; Salt & pepper, to taste

Description

Juicy, lemon-garlic chicken, fluffy quinoa, crisp veggies, and a tangy Greek yogurt sauce come together in these meal prep bowls. Perfect for lunches that feel like a treat but fuel your body and mind, they’re colorful, wholesome, and full of flavor.

Ingredients

Scale

Lemon-Garlic Chicken:

1½ lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tbsp olive oil
Juice of 1 lemon
3 garlic cloves, minced
1 tbsp dried oregano
Salt & freshly ground black pepper, to taste

Bowls & Toppings:

2 cups cooked quinoa or brown rice
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
½ cup Kalamata olives, sliced
¼ cup crumbled feta cheese
Fresh parsley or dill, for garnish

Tzatziki-Style Yogurt Sauce:

1 cup plain Greek yogurt (full-fat recommended)
½ cucumber, finely diced, water squeezed out
1 garlic clove, minced
1 tbsp fresh lemon juice
1 tbsp chopped fresh dill
Salt & pepper, to taste

Instructions

Marinate the chicken: In a medium bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss in chicken and let marinate 20 minutes at room temperature (or up to 2 hours in the fridge).
Cook the chicken: Heat a skillet or cast-iron pan over medium-high heat. Add chicken in a single layer (don’t crowd). Cook 6–8 minutes, turning occasionally, until golden and cooked through. Let rest a few minutes.
Make the yogurt sauce: In a small bowl, combine Greek yogurt, prepared cucumber, garlic, lemon juice, dill, salt, and pepper. Mix well and refrigerate.
Prepare the bowls: Divide quinoa or rice among four containers. Top with cucumber, cherry tomatoes, red onion, olives, and feta. Add the cooked chicken on top.
Finish and store: Add a dollop of yogurt sauce to each bowl (or store separately for freshness). Garnish with parsley or dill. Seal containers and refrigerate.

Notes

Meal prep: Lasts up to 4 days in the fridge. If using zucchini noodles, eat within 2–3 days.
Juicy chicken: Use thighs for forgiving, tender results. Cook uniformly sized pieces and don’t overcook.
Vegetarian version: Replace chicken with roasted chickpeas marinated in the same lemon-garlic mix.
Lower-carb: Swap quinoa for zucchini noodles or cauliflower rice.
Add avocado: Sliced avocado right before eating adds creaminess.