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Easy Greek Chicken Quinoa Meal Prep Bowls

Easy Greek Chicken Quinoa Meal Prep Bowls - featured image
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A quick, healthy, and satisfying meal prep bowl featuring marinated Greek-style chicken, fluffy quinoa, fresh veggies, and tangy feta, perfect for busy lunches.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 2 tablespoons extra virgin olive oil (preferably cold-pressed)
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano (Greek oregano if available)
  • Salt and freshly ground black pepper, to taste
  • 1 cup quinoa, rinsed well (170 g)
  • 2 cups water or low-sodium chicken broth (475 ml)
  • 1 tablespoon chopped fresh parsley (optional)
  • 1 tablespoon extra virgin olive oil
  • Pinch of salt
  • 1 cup chopped cucumber (about 1 small cucumber), seeds removed
  • 1 cup halved cherry tomatoes (about 150 g)
  • ½ cup sliced Kalamata olives, pitted (about 75 g)
  • ½ cup crumbled feta cheese (about 100 g)
  • ¼ red onion, thinly sliced (optional)
  • 2 tablespoons extra virgin olive oil (for dressing)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. In a large bowl, combine lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Add chicken breasts and toss to coat evenly. Cover and marinate in the fridge for at least 20 minutes or up to 2 hours.
  2. Rinse quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa, water or broth, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
  3. Fluff quinoa with a fork. Stir in olive oil and chopped parsley. Set aside to cool slightly.
  4. Heat a non-stick skillet or grill pan over medium-high heat. Cook marinated chicken breasts for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Avoid moving chicken too much to get grill marks. Transfer to cutting board and rest for 5 minutes before slicing into strips.
  5. While chicken cooks, chop cucumber, halve cherry tomatoes, slice olives, crumble feta, and thinly slice red onion if using.
  6. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified.
  7. Divide quinoa evenly between meal prep containers or bowls. Top with sliced chicken, veggies, olives, and feta. Drizzle dressing over or keep separate for freshness.
  8. Cover tightly and store in fridge for up to 4 days. Add dressing just before eating.

Notes

Rinse quinoa well to remove bitterness. Marinate chicken longer for juicier meat. Let chicken rest after cooking to retain juices. Use broth instead of water for quinoa for extra flavor. Keep dressing separate to avoid soggy veggies. Add toasted pine nuts or walnuts before serving for extra texture.

Nutrition

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

Find it online: https://chrisfeasts.com/easy-greek-chicken-quinoa-meal-prep-bowls-perfect-for-healthy-lunches/