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Greek Chicken Meal Prep Bowls for Clean Eating

Ingredients

Greek Chicken Marinade:

  • 1.5 lb boneless skinless chicken thighs or tenders, cut into bite sized pieces
  • 1 Tbsp avocado oil or olive oil
  • 1/2 a fresh lemon juiced
  • 1 fresh garlic clove minced
  • 1 Tbsp dried oregano
  • 1 Tbsp smoked paprika
  • 2 Tbsps plain Greek yogurt
  • sea salt and freshly ground black pepper to taste about 1/4 teaspoon of each

To assemble bowls:

  • 1 large English cucumber or 2 medium cucumbers chopped
  • 2 cups cooked quinoa
  • 1.5 cups cherry tomatoes halved
  • 1 small red onion sliced
  • 1/2 cup black olives pitted and sliced
  • 3 oz feta cheese cubed

Tzatziki Sauce:

  • 1 cup plain Greek yogurt
  • 1 small cucumber skin on VERY finely diced
  • 1 fresh garlic clove minced
  • 2 Tbsps packed fresh dill weed very finely chopped
  • 1/2 a fresh lemon juiced
  • 1 tsp fresh lemon zest
  • sea salt and fresh ground black pepper to your taste, about 1/8-1/4 teaspoon of each

Instructions

  • In a medium glass bowl whisk oil, minced garlic, lemon juice, oregano, paprika, Greek yogurt and sea salt and pepper.
  • Add chicken pieces, and combine well to completely coat the chicken, cover and marinate for a minimum 30 minutes, to 4 hours, refrigerated.
  • Once marinated, allow chicken to sit room temp for about 10 minutes, then:
  • Heat a large skillet over medium-high heat and cook chicken for about 7-8 minutes, stirring until cooked through.
  • Meanwhile, make the Tzatziki sauce by whisking all ingredients in a small bowl very well; cover set aside in the refrigerator until ready to use.
  • Divide cooked quinoa equally between 4 glass meal prep containers, 1/2 cup in each.
  • Add in equally to each bowl as shown in my photos: chopped veggies, olives, chicken and cubed feta cheese and a spoonful of Tzatziki sauce.
  • Keep refrigerated for 3-5 days in airtight container.
  • This is perfect for serving cold! Enjoy!