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- 2 boneless, skinless chicken breasts - 1 cup quinoa - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red onion, finely chopped - 1 cup kalamata olives, pitted and halved - 1 cup feta cheese, crumbled These main ingredients create the heart of our Greek chicken meal prep bowls. The chicken offers lean protein, while quinoa provides fiber and nutrients. The fresh veggies add crunch and color. Kalamata olives and feta cheese bring a burst of flavor and richness. - 2 tablespoons olive oil - 2 teaspoons oregano - 1 teaspoon paprika - 1 teaspoon garlic powder - Juice of 1 lemon - Fresh parsley, chopped for garnish The additional ingredients enhance the taste. Olive oil adds healthy fats. Oregano, paprika, and garlic powder give the chicken a Mediterranean twist. Lemon juice brightens the dish, while fresh parsley adds a pop of green. These flavors blend perfectly, making every bite enjoyable. {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 400°F (200°C). This step is key for even cooking. 2. Preparing the seasoning for chicken: In a small bowl, mix together 2 tablespoons of olive oil, 2 teaspoons of oregano, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and salt and pepper. Rub this mixture all over the 2 chicken breasts. 3. Baking the chicken: Place the seasoned chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until it reaches an internal temperature of 165°F (75°C). After baking, let the chicken rest for 5 minutes before slicing. 1. Combining ingredients: While the chicken bakes, prepare the quinoa. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water or chicken broth. 2. Cooking process and fluffing quinoa: Bring the mixture to a boil. Then, reduce the heat to low, cover, and let it simmer for about 15 minutes. Once the liquid is absorbed, fluff the quinoa with a fork and set it aside. 1. Combining salad ingredients: In a large bowl, mix together 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 finely chopped red onion, 1 cup of pitted and halved kalamata olives, and 1 cup of crumbled feta cheese. Drizzle the juice of 1 lemon over the salad and toss gently. 2. Layering ingredients in meal prep containers: To assemble the meal prep bowls, start by adding a base of quinoa in each container. Top it with sliced chicken and then add the Mediterranean salad. 3. Garnishing the meal prep bowls: Finish by garnishing with fresh parsley. You can also add extra lemon wedges if you like. Seal the containers and store them in the fridge for a healthy meal option throughout the week. - To ensure the chicken is fully cooked, use a meat thermometer. The chicken should reach 165°F (75°C). This keeps it safe and juicy. Let it rest for five minutes after baking. This step helps keep the juices inside. - Fluffing quinoa is easy. After cooking, use a fork to gently stir it. This breaks up clumps and gives it a light texture. Perfect quinoa makes your meal prep bowls taste even better. - For best storage, use airtight containers. This keeps your meal fresh. Store your bowls in the fridge for up to four days. - To reheat for optimal flavor, use a microwave or stovetop. If using a microwave, cover the bowl with a damp paper towel. This keeps the moisture in. Heat until warm but not too hot. Enjoy your delicious Greek chicken meal prep bowls! Pro Tips Marinate for More Flavor: For extra flavor, marinate the chicken in the olive oil and spice mixture for at least 30 minutes before baking. Cook Quinoa Perfectly: Rinse quinoa under cold water before cooking to remove bitterness, and use broth instead of water for added flavor. Customize Your Veggies: Feel free to add or substitute any of your favorite vegetables in the salad to suit your taste. Meal Prep Storage: Use airtight containers to keep your meal prep bowls fresh in the fridge, and consume within 4 days for the best taste. {{image_2}} You can change the protein in your Greek chicken meal prep bowls. Instead of chicken, try using tofu or shrimp. Tofu works well as a plant-based option. Just make sure to press it to remove the water. Shrimp cooks quickly and absorbs flavors nicely. Both options will keep your meal exciting. You can also switch up the grains in your bowls. Instead of quinoa, use brown rice or couscous. Brown rice gives a chewy texture and is very filling. Couscous cooks fast and has a light flavor. Both grains add variety and keep your meals fresh. To boost flavor, add different herbs and spices. Fresh dill, thyme, or basil can give a new twist. You might also sprinkle in some crushed red pepper for heat. A little change can make your meal pop. Incorporating dressings or sauces is another great way to enhance flavors. Try a tangy tzatziki sauce or a simple vinaigrette. A drizzle of tahini or a squeeze of lemon can also brighten the dish. These additions will make each meal feel special and different. You can keep your Greek chicken meal prep bowls in the fridge for about four days. To maintain freshness, store the bowls in airtight containers. This helps keep out air and moisture. Label your containers with the date you made them. This way, you can track how long they last. To enjoy the best taste, eat them within the first two days. If you notice any changes in smell or color, it’s best not to eat them. Always make sure to cool the bowls before sealing them. This prevents condensation that can lead to sogginess. If you want to keep your meal prep bowls longer, freezing is a great option. For best results, freeze the chicken and quinoa separately from the salad. This keeps the veggies crisp. Make sure to use freezer-safe containers or bags. Remove as much air as possible to avoid freezer burn. To thaw, place the frozen bowl in the fridge overnight. This will slowly bring it back to a safe temperature. When you're ready to eat, reheat in the microwave until hot. Stir well to ensure even heating. If you want, you can add a little fresh lemon juice or more herbs after reheating for extra flavor. To make Greek Chicken Meal Prep Bowls, you need to bake chicken breasts. First, mix olive oil, oregano, paprika, garlic powder, salt, and pepper in a bowl. Rub this on the chicken. Bake it at 400°F for 25-30 minutes. While the chicken cooks, prepare quinoa by boiling it in water or broth. After the quinoa is ready, mix cherry tomatoes, cucumber, red onion, olives, and feta in a bowl. Add lemon juice and toss. Finally, layer quinoa, chicken, and salad in meal prep containers. Yes, you can use other vegetables in this recipe. Bell peppers, zucchini, or spinach work well. Just chop them up and add them to the salad. You can also roast some veggies alongside the chicken for extra flavor. Feel free to mix and match based on what you like or have on hand. The best way to season chicken for meal prep is to use a mix of spices. A simple blend of olive oil, oregano, paprika, garlic powder, salt, and pepper makes a great choice. This combo gives the chicken a nice Mediterranean flavor. You can also try adding lemon zest or other herbs for a twist. To make this recipe gluten-free, use quinoa as your grain. Quinoa is naturally gluten-free. Make sure to check the broth you use, as some broths may contain gluten. You can also skip the feta cheese or check for gluten-free brands. Enjoy your meal prep without worry! This blog post outlined a simple way to make Greek Chicken Meal Prep Bowls. You learned about the key ingredients and how to prepare them. I shared tips on cooking and meal prep, plus ways to mix things up. Remember, you can swap proteins and grains to suit your taste. With proper storage, your bowls will stay fresh. Enjoy making these meals for the week. They’re tasty, easy, and good for you! Embrace this recipe and make it your own. You’ll love the variety and flavors!

Mediterranean Bliss Chicken Meal Prep Bowls

A delicious and healthy meal prep option featuring seasoned chicken, quinoa, and a fresh Mediterranean salad.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons oregano
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup quinoa, rinsed
  • 2 cups water or chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 piece cucumber, diced
  • 1 piece red onion, finely chopped
  • 1 cup kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 1 piece lemon, juiced
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a small bowl, mix together olive oil, oregano, paprika, garlic powder, salt, and pepper. Rub this mixture all over the chicken breasts.
  • Place the seasoned chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 5 minutes before slicing.
  • While the chicken is baking, prepare the quinoa. In a medium saucepan, combine the quinoa and water or chicken broth. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
  • In a large bowl, combine the cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese. Drizzle the lemon juice over the salad and toss gently to combine.
  • To assemble the meal prep bowls, start with a base of quinoa in each container. Top with sliced chicken, followed by the Mediterranean salad.
  • Garnish with fresh parsley and additional lemon wedges if desired. Seal the containers and store in the fridge.

Notes

Store in the fridge for up to 4 days.
Keyword chicken, healthy, meal prep, Mediterranean, quinoa