Hi, I’m Hannah! After the cozy, heavy meals of the holidays, there’s nothing I crave more than food that is bright, fresh, and bursting with flavor. But a boring salad just won’t cut it. My favorite ‘good habit’ for getting back into a healthy routine is mastering the art of the meal prep bowl. These Easy Healthy Greek Chicken Bowls have become my absolute go-to. I can prep all the components on a Sunday, and then all week long, I have vibrant, delicious, and incredibly satisfying lunches or dinners ready in minutes. It’s the perfect way to make healthy eating feel like a joy, not a chore.

Table of Contents

Why You’ll Love These Greek Chicken Bowls

Perfect for Meal Prep: This recipe is specifically designed for meal prep. Cook once and enjoy delicious, healthy meals for days. It makes sticking to your goals so much easier!
Fresh & Flavorful: Packed with classic Greek flavors like lemon, oregano, cucumber, and tomato, this is a meal that tastes like sunshine in a bowl.
Healthy & Balanced: You get a perfect balance of lean protein from the chicken, healthy grains, and a ton of fresh, crunchy vegetables. It’s a truly nourishing meal.
Completely Customizable: The beauty of a bowl is that you can build it your way. I’ll share my favorite combination, but you can easily swap ingredients based on what you love.

Easy Healthy Greek Chicken Bowls Recipe (Perfect for Meal Prep) ingredients

The Simple, Fresh Ingredients You’ll Need

This bowl is all about combining simple, flavorful components.

For the Greek Chicken: We use boneless, skinless chicken breasts marinated in a simple mixture of olive oil, lemon juice, dried oregano, and garlic. This makes the chicken incredibly tender and flavorful.
For the Base: I love using quinoa as the base for its nutty flavor and protein boost. Brown rice or even cauliflower rice work wonderfully too.
For the Cucumber Salad: A quick and crunchy salad made from cucumber, cherry tomatoes, red onion, and a simple lemon-herb dressing. This is the fresh, vibrant heart of the bowl.
For Serving (The Fun Part!): My favorite toppings are creamy hummus, tangy crumbled feta cheese, and a cool, refreshing tzatziki sauce (store-bought or homemade).

How to Assemble Your Meal Prep Bowls

The key to this recipe is “component cooking”—prepping each part separately so you can assemble fresh bowls all week. The full, detailed recipe is in the recipe card below.

Marinate and Cook the Chicken: First, marinate your chicken for at least 30 minutes. Afterwards, you can grill it, bake it, or cook it in a skillet until it’s golden and cooked through. Let it rest, then chop it into bite-sized pieces.
Cook Your Grain: While the chicken cooks, prepare your quinoa or brown rice according to the package directions.
Make the Cucumber Salad: Next, simply chop your cucumber, tomatoes, and red onion. Then, toss them in a bowl with a little olive oil, lemon juice, and oregano.
Assemble or Store: You can build your Greek Chicken Bowls right away for dinner. Or, for meal prep, store the cooked chicken, quinoa, and cucumber salad in separate airtight containers in the refrigerator. This way, everything stays fresh and crisp.

Easy Healthy Greek Chicken Bowls Recipe (Perfect for Meal Prep) processing

Tips for the Best Greek Chicken Bowls

The “Marinade” Habit: Don’t skip the marinade time for the chicken! Even just 30 minutes makes a huge difference. It’s a simple ‘good habit’ that tenderizes the meat and infuses it with that classic Greek flavor.
Keep Components Separate: For the best meal prep results, always store your components in separate containers. This prevents the cucumber salad from making the quinoa soggy and keeps everything fresh and delicious for days.
Don’t Dress the Salad: If you’re prepping the cucumber salad ahead of time, it’s best to store the chopped veggies separately from the dressing. Then, just toss them together right before you assemble your bowl to keep them extra crunchy.
Warm or Cold: This is one of the best things about this meal prep bowl! It’s delicious served warm with heated chicken and quinoa, but it’s also fantastic served cold as a hearty, salad-style bowl, making it perfect for work lunches.

Frequently Asked Questions (FAQ)

How long will these meal prep bowls last in the fridge?
When stored in separate airtight containers, the components for these Greek Chicken Bowls will stay fresh for up to 4 days.
Can I use a different protein?
Absolutely. This marinade is fantastic with chicken thighs, shrimp, or even chickpeas for a vegetarian option. Just adjust the cooking time accordingly.
What if I don’t have quinoa?
No problem! Brown rice, farro, or couscous are all excellent substitutes. For a low-carb option, use cauliflower rice or a bed of mixed greens as your base.
Is there a quick homemade tzatziki recipe?
Yes! To make a simple, healthy tzatziki, just mix plain Greek yogurt, grated cucumber (with the water squeezed out), a squeeze of lemon juice, some minced garlic, and fresh dill.

More Healthy Meal Prep Ideas

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Easy Healthy Greek Chicken Bowls Recipe

Easy Healthy Greek Chicken Bowls are a game-changer for meal prep! They're packed with fresh veggies, fluffy quinoa, and the most flavorful lemon-herb chicken.

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Prep Time 20

Cook Time 20

marinating 20

Total Time 1

Servings 4

Equipment

Large Skillet
Medium Saucepan
Mixing Bowls

Ingredients

For the Greek Chicken Marinade:

1.5 lbs boneless skinless chicken breasts
1/4 cup olive oil
Juice of 1 lemon
2 tsp dried oregano
3 cloves garlic minced
1/2 tsp salt
1/4 tsp black pepper

For the Quinoa:

1 cup quinoa rinsed
2 cups water or chicken broth

For the Cucumber Salad:

1 English cucumber diced
1 cup cherry tomatoes halved
1/4 red onion thinly sliced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste

For Serving:

Hummus
Tzatziki sauce
Crumbled feta cheese
Kalamata olives

Instructions

Marinate the Chicken: In a medium bowl or a large zip-top bag, combine the chicken breasts with the marinade ingredients (olive oil, lemon juice, oregano, garlic, salt, and pepper). Mix well to coat. Let it marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Cook the Quinoa: While the chicken marinates, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed. Fluff with a fork.
Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Let the chicken rest for 5 minutes before dicing into bite-sized pieces.
Make the Cucumber Salad: In a medium bowl, combine the diced cucumber, cherry tomatoes, and red onion. Drizzle with olive oil, lemon juice, and oregano. Season with salt and pepper and toss to combine.
Assemble the Bowls: To build your bowls, start with a base of quinoa. Top with the diced Greek chicken, a generous scoop of the cucumber salad, a dollop of hummus, a spoonful of tzatziki, and a sprinkle of feta cheese and olives.