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Greek Chicken Meal Prep Bowls (50 g Protein, Eat Warm or Cold)

Greek Chicken Meal Prep Bowls

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Lemon-oregano chicken with quinoa, cucumber, tomatoes, olives and feta, plus a quick yogurt-tzatziki style sauce kept on the side. A Mediterranean lunch that holds up all week.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mediterranean
Calories: 553
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tablespoons extra virgin olive oil divided
  • 1 lemon juiced (divided)
  • 2 teaspoons dried oregano
  • 3 cloves garlic minced
  • 3/4 teaspoon salt
  • 3 cups cooked quinoa
  • 1 cucumber diced
  • 2 cups cherry tomatoes halved
  • 1/2 cup kalamata olives halved
  • 1/2 cup crumbled feta cheese
  • 3/4 cup plain Greek yogurt
  • 1/2 teaspoon dried dill

Equipment

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Method
 

  1. Toss the chicken with 1 tablespoon olive oil, half the lemon juice, the oregano, two-thirds of the garlic and the salt.
  2. Heat a large skillet over medium-high heat and cook the chicken 6–8 minutes, turning, until golden and cooked through.
  3. Stir the Greek yogurt with the remaining garlic, remaining lemon juice, dill and a pinch of salt to make the sauce.
  4. Divide the quinoa between 4 containers. Top with the chicken, cucumber, tomatoes, olives and feta.
  5. Drizzle the remaining olive oil over the vegetables. Portion the yogurt sauce into small containers and add just before eating.

Nutrition

Calories: 553kcalCarbohydrates: 40.2gProtein: 50.5gFat: 21.1gSaturated Fat: 5.2gCholesterol: 127.4mgSodium: 1144.6mgPotassium: 1254.6mgFiber: 6.3gSugar: 6.1gVitamin C: 36.5mgCalcium: 207.3mgIron: 3.9mg

Notes

Keeps 4 days refrigerated. Eat it cold like a grain salad or warm the chicken and quinoa briefly; the vegetables and sauce stay cold either way. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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