Greek Chicken Bowls with Quinoa for Healthy Lunch Meal Prep
Greek Chicken Bowls are balanced meal prep bowls featuring lemon oregano marinated chicken, wholesome grains, fresh vegetables, feta, and creamy tzatziki.
- Prep Time: 20 minutes plus marinating
- Cook Time: 25 minutes
- Total Time: 45 minutes plus marinating
- Yield: 4 to 5 bowls 1x
Ingredients
1 ½ pounds boneless skinless chicken breasts
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 cloves garlic minced
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon red wine vinegar
2 cups uncooked brown rice
1 large cucumber diced
1 cup cherry tomatoes halved
½ small red onion thinly sliced
½ cup Kalamata olives sliced
¾ cup crumbled feta cheese
2 cups chopped romaine lettuce
For Tzatziki:
1 cup plain Greek yogurt
½ cup grated cucumber squeezed dry
1 tablespoon lemon juice
1 clove garlic minced
1 tablespoon chopped fresh dill
Salt to taste
Instructions
-
Whisk olive oil, lemon juice, garlic, oregano, salt, pepper, and red wine vinegar in a bowl.
-
Coat chicken in marinade and refrigerate at least 30 minutes.
-
Cook brown rice according to package directions and fluff with a fork.
-
Heat a skillet over medium heat and cook chicken 5 to 7 minutes per side until internal temperature reaches 165°F.
-
Rest chicken 5 minutes, then slice.
-
Mix tzatziki ingredients in a small bowl and refrigerate.
-
Assemble bowls with rice, sliced chicken, cucumber, tomatoes, onion, olives, feta, and lettuce.
-
Spoon tzatziki over top just before serving.
Notes
Store components separately for up to 4 days. Keep sauce separate until ready to eat for best texture.