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Greek Chicken Meal Prep Bowls - Fresh, Flavorful, and Ready for the Week

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • Marinade: 3 tablespoons olive oil, zest and juice of 1 large lemon, 3–4 garlic cloves (minced), 1.5 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, optional pinch red pepper flakes
  • Grain or base: 3 cups cooked brown rice, white rice, quinoa, or couscous (about 1 cup dry)
  • Veggies: 1 English cucumber, 1 pint cherry tomatoes, 1 small red onion, 1 red bell pepper (optional), 1/4 cup chopped fresh parsley or dill
  • Olives & feta: 1/2 cup pitted Kalamata olives, 1/2 cup crumbled feta
  • Tzatziki or dressing: 3/4 cup store-bought tzatziki or homemade (Greek yogurt, cucumber, lemon, garlic, dill)
  • Optional add-ons: 1 can chickpeas (drained and rinsed), lemon wedges, baby spinach or arugula

Method
 

  1. Make the marinade: In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, thyme, salt, pepper, paprika, and red pepper flakes if using.
  2. Marinate the chicken: Slice breasts into even cutlets or use thighs whole. Add chicken to a zip-top bag or bowl and pour in marinade. Toss to coat. Marinate at least 30 minutes, ideally 2–4 hours. Overnight is even better.
  3. Cook your base: While the chicken marinates, cook rice, quinoa, or couscous according to package directions. Fluff and let it cool slightly so it doesn’t steam the veggies later.
  4. Prep the veggies: Chop cucumber, halve cherry tomatoes, thinly slice red onion, and dice the red bell pepper if using. Toss with a pinch of salt, a drizzle of olive oil, and a squeeze of lemon. Stir in chopped parsley or dill.
  5. Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of oil. Cook chicken 4–6 minutes per side (cutlets) or 6–8 minutes per side (thighs), until browned and cooked through. Internal temp should reach 165°F (74°C).
  6. Rest and slice: Transfer chicken to a plate and rest 5 minutes. Slice into strips or cubes to fit your containers.
  7. Assemble the bowls: Divide the grain base among 4 meal prep containers. Add sliced chicken, veggie mixture, olives, and feta. Spoon tzatziki into a small sauce cup or add on the side. Add lemon wedges if you like.
  8. Cool before sealing: Let everything come to room temp for 10–15 minutes so condensation doesn’t make the bowls soggy.
  9. Seal and store: Close containers and refrigerate. Keep tzatziki separated if you prefer a crisper texture.