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Easy Greek Chicken Meal Prep Bowls with Tzatziki

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Bright, fresh, and packed with flavor, these Greek chicken meal prep bowls are the kind you actually look forward to eating on a busy week. With a simple marinade, homemade tzatziki, and fresh veggies, they’re proof that meal prep doesn’t have to be boring.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium breasts)
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup plain Greek yogurt
  • 1/2 cucumber, grated (about 1/2 cup after grating)
  • 1 clove garlic, minced (for tzatziki)
  • 1 tablespoon lemon juice (for tzatziki)
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon salt (for tzatziki)
  • 1 cup cooked quinoa or brown rice
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives (optional)
  • 1/4 cup crumbled feta cheese
  • Fresh parsley or mint for garnish

Instructions

  1. Marinate the chicken: In a medium bowl, whisk together olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, salt, and pepper. Add chicken breasts and turn to coat. Cover and refrigerate for at least 30 minutes (up to 1 hour).
  2. Make the tzatziki: Grate the cucumber using the large holes of a box grater. Place grated cucumber in a clean kitchen towel and squeeze out as much liquid as possible. In a small bowl, combine squeezed cucumber, Greek yogurt, minced garlic, lemon juice, fresh dill, and salt. Stir until smooth. Cover and refrigerate until ready to use.
  3. Cook the quinoa or rice: If using quinoa, rinse it under cold water. Combine 1 cup quinoa with 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork. For brown rice, follow package directions.
  4. Cook the chicken: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place marinated chicken breasts on the sheet in a single layer. Bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C). Let chicken rest on the baking sheet for 5 minutes before slicing.
  5. Prepare the fresh veggies: While chicken rests, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. If using Kalamata olives, drain and pat dry.
  6. Assemble the bowls: Divide cooked quinoa or rice among four meal prep containers. Slice rested chicken breasts against the grain into 1/2-inch thick strips. Arrange chicken slices over the grain. Add diced cucumber, cherry tomatoes, red onion, and olives around the chicken. Sprinkle with crumbled feta cheese and garnish with fresh parsley or mint. Spoon tzatziki into a small container or separate compartment to keep fresh.

Notes

Don’t skip squeezing the grated cucumber for tzatziki—it prevents a watery sauce. Let chicken rest before slicing to keep juices inside. For extra flavor, toast quinoa in the saucepan before adding water. Bowls taste even better on day two as flavors meld. Keep tzatziki separate until serving to maintain freshness.

Nutrition

Keywords: Greek chicken meal prep, meal prep bowls, tzatziki, healthy lunch, easy dinner, Mediterranean, chicken recipe

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