Go Back
- 2 cups cooked quinoa - 1 lb boneless, skinless chicken breasts - 2 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - Fresh parsley, chopped for garnish - 1 lemon, juiced - Add diced red onion for a sharp taste. - Use fresh herbs like dill or mint for freshness. - Include avocado for creaminess and healthy fats. - Top with tzatziki sauce for a tangy kick. - Baking tray for chicken - Medium saucepan for quinoa - Sharp knife for chopping - Cutting board for safe prep - Meal prep containers for storage {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step is key for even cooking. In a bowl, mix together 2 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, salt, and pepper. This mix adds great flavor. Coat 1 pound of boneless, skinless chicken breasts with this blend. Place the chicken on a baking tray. While the chicken bakes, focus on the quinoa. Rinse 1 cup of quinoa under cold water to remove any bitterness. Next, combine the rinsed quinoa with 2 cups of water in a saucepan. Bring it to a boil. Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes. After it's done, fluff it with a fork to keep it light and airy. As the quinoa cooks, chop your veggies. Start with 1 cup of cherry tomatoes, halving them. Then, dice 1 cucumber and 1 red bell pepper. Finally, slice 1 cup of Kalamata olives in half. This colorful mix will add freshness and crunch to your bowls. After the chicken has cooked and rested for 5 minutes, slice it into strips or cubes. Now it's time to assemble. In meal prep containers, evenly divide the cooked quinoa. Then, layer the sliced chicken on top. Add the chopped cherry tomatoes, cucumber, red bell pepper, and Kalamata olives. Finish with a sprinkle of crumbled feta cheese for a creamy touch. Don't forget to drizzle fresh lemon juice over each bowl for zing! Lastly, garnish with chopped parsley before sealing your containers. These meal prep bowls keep well in the fridge for up to 4 days. Enjoy your tasty and healthy Greek Chicken Meal Prep Bowls! To cook chicken perfectly, start with good quality meat. I recommend using boneless, skinless chicken breasts. This cut cooks evenly and stays tender. 1. Marinate Well: Mix olive oil, oregano, garlic powder, salt, and pepper. Coat each piece of chicken well. This adds great flavor. 2. Use a Meat Thermometer: Cook the chicken until it reaches 165°F. This ensures it is safe to eat and not dry. 3. Let It Rest: After cooking, let the chicken sit for five minutes. This keeps the juices inside, making it moist. Cooking quinoa correctly makes all the difference. Here’s how you can do it: 1. Rinse the Quinoa: Always rinse quinoa under cold water. This removes the bitter coating called saponin. 2. Water Ratio: Use two cups of water for every cup of quinoa. This helps it cook evenly. 3. Simmer Gently: Bring the water to a boil, then lower the heat. Cover and let it simmer for about 15 minutes. 4. Fluff with a Fork: Once cooked, use a fork to fluff it up. This keeps it light and airy. Meal prep can be quick and easy with a few smart tricks: 1. Chop Ahead: Prepare your veggies in advance. Store them in the fridge for quick access. 2. Batch Cook: Cook a large batch of quinoa and chicken. This saves time for future meals. 3. Use Containers: Invest in good meal prep containers. Clear ones help you see what you have ready. 4. Label Your Meals: Write dates on your containers. This keeps track of freshness and helps avoid waste. Pro Tips Marinate the Chicken: For enhanced flavor, marinate the chicken in the olive oil and spice mixture for at least 30 minutes or up to overnight before baking. Cook Quinoa Perfectly: For fluffier quinoa, use vegetable or chicken broth instead of water, and toast the quinoa in a dry pan for a few minutes before cooking. Customize Your Bowl: Feel free to add or substitute vegetables based on your preferences or seasonal availability—spinach, artichokes, or roasted red peppers work great! Store Properly: For optimal freshness, store the components separately if you’re prepping for later use, especially the feta and dressing, to maintain their textures. {{image_2}} If you want to switch up the protein, try turkey or tofu. Turkey is lean and tasty. Cut it into strips. Marinate it just like the chicken. Bake it at the same temperature. Tofu is great for a plant-based choice. Use firm tofu, and press it to remove excess water. Marinate it and bake until golden. Both options keep the flavor vibrant. For a fully vegetarian bowl, skip the meat. Use roasted chickpeas or lentils instead. Chickpeas add protein and crunch. Season them with olive oil, salt, and pepper. Roast them until crispy for a fun texture. Lentils are soft and filling. Cook them with herbs for added flavor. Toss in your favorite veggies to make a colorful meal. While lemon juice is refreshing, you can try other dressings too. A tahini dressing adds creaminess and a nutty taste. Mix tahini with water, lemon, and garlic for a tasty blend. You might also enjoy a yogurt-based dressing. Combine Greek yogurt with dill, garlic, and lemon juice. These dressings can change the whole dish. Feel free to get creative! To keep your Greek chicken meal prep bowls fresh, store them in airtight containers. Make sure to let the bowls cool before sealing. This prevents moisture buildup, which can make the food soggy. Label each container with the date you made them. This way, you will know how long they have been in the fridge. You can keep these bowls in the fridge for up to four days. You can freeze your meal prep bowls if you want to store them longer. However, do not freeze the fresh veggies, like tomatoes and cucumbers. They lose their crunch when thawed. Instead, prepare the grains and chicken, then freeze them. Use freezer-safe containers to prevent freezer burn. When ready to eat, thaw in the fridge overnight before reheating. You can store the bowls in the freezer for up to three months. To reheat your meal prep bowls, use the microwave or oven. If using a microwave, heat in short bursts, stirring in between. This ensures even heating without drying out the food. If you prefer the oven, preheat it to 350°F (175°C). Place the bowls in an oven-safe dish and cover with foil to keep moisture in. Heat for about 15 to 20 minutes, or until heated through. Adding a splash of water can also help keep everything moist. Enjoy your meal! Yes, you can use other grains. Brown rice, farro, or couscous all work well. Each grain offers a unique taste and texture. For brown rice, expect a slightly nutty flavor. Farro has a chewy bite, while couscous cooks quickly and has a light texture. Choose what you like best or what you have at home. These meal prep bowls last up to four days in the fridge. Store them in airtight containers to keep them fresh. Label each container with the date. If you want to keep them longer, consider freezing them. Just remember that some veggies may lose crunch when frozen. If you need a substitute for feta cheese, try goat cheese or ricotta. Both options add creaminess and flavor. For a dairy-free option, use tofu or a nut-based cheese. Crumbled feta has a tangy taste, so look for something with a similar flavor profile. This way, your meal will still be tasty and satisfying. This blog covered meal prep using chicken and quinoa. We explored key ingredients, tools, and step-by-step cooking. I shared important tips for success, along with tasty variations. Proper storage methods were highlighted, ensuring meals stay fresh. Embrace meal prep for quick, healthy eating. Try different ingredients and find what you love. You’ll save time and enjoy delicious meals all week!

Mediterranean Bliss Bowl

A healthy and flavorful bowl featuring quinoa, chicken, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked quinoa
  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • Fresh parsley, chopped for garnish
  • 1 lemon, juiced

Instructions
 

  • Preheat your oven to 400°F (200°C). In a bowl, mix olive oil, oregano, garlic powder, salt, and pepper. Coat the chicken breasts with this mixture and place them on a baking tray.
  • Bake the chicken in the preheated oven for 20-25 minutes or until fully cooked (internal temperature of 165°F/75°C). Remove from the oven and let it rest for 5 minutes.
  • While the chicken bakes, rinse the quinoa under cold water. Cook it according to package instructions. Typically, combine 1 cup of quinoa with 2 cups of water in a saucepan, bring to a boil, reduce heat, cover, and simmer for about 15 minutes. Once done, fluff with a fork.
  • While the quinoa is cooking, prepare the vegetables: chop the cherry tomatoes, cucumber, and red bell pepper, and slice the Kalamata olives.
  • Once the chicken has rested, slice it into strips or cubes.
  • In meal prep containers, divide the cooked quinoa evenly. Top with the sliced chicken, cherry tomatoes, cucumber, red bell pepper, Kalamata olives, and crumbled feta cheese.
  • Drizzle the lemon juice over each bowl.
  • Garnish with chopped fresh parsley before sealing the containers.

Notes

Store in the refrigerator for up to 4 days.
Keyword chicken, healthy bowl, Mediterranean, quinoa