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Emma Claudie

Sunday Meal Prep: Greek Chicken Bowls for a Week of Healthy Office Lunches

Revive your workweek with these vibrant Greek Chicken Bowls. Loaded with grilled chicken, fluffy rice/quinoa, fresh veggies, zesty tzatziki, and Mediterranean herbs, these bowls offer a balance of protein, fiber, and flavor. Perfect for sustaining energy from Monday to Friday.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: chicken Recipes
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1. 2 boneless, skinless chicken breasts
  • 2. 3/4 cup extra virgin olive oil
  • 3. 1/4 cup fresh lemon juice
  • 4. 2 tablespoons honey
  • 5. 2 teaspoons dried oregano
  • 6. 1 teaspoon dried basil
  • 7. 1/2 teaspoon red pepper flakes
  • 8. 3 cups cooked basmati or jasmine rice
  • 9. 2 cups cooked quinoa (optional)
  • 10. 6 cups shredded romaine lettuce
  • 11. 2 cups cherry tomatoes, halved
  • 12. 1 cup diced cucumber
  • 13. 1/2 cup sliced red onion
  • 14. 1 cup crumbled feta cheese
  • 15. 1 cup tzatziki sauce (see note)
  • 16. 1 lemon, sliced for garnish

Method
 

  1. 1. Marinate chicken: In a bowl, whisk olive oil, lemon juice, honey, oregano, basil, and red pepper flakes. Add chicken breasts, coat evenly, and refrigerate 30 minutes.
  2. 2. Preheat oven to 400°F (200°C) or grill on medium heat.
  3. 3. Bake/grill chicken 18-22 minutes, until golden and fully cooked. Let rest 5 minutes, then slice into strips.
  4. 4. Assemble bowls: Layer rice, quinoa, and romaine in meal prep containers.
  5. 5. Top with sliced chicken, cherry tomatoes, cucumber, red onion, feta, and tzatziki sauce.
  6. 6. Store separately in airtight containers (except greens/chicken) for up to 5 days.

Notes

Storage: Keep dressings, sauces, and meats separate to prevent sogginess. Add greens just before serving.
Tzatziki substitution: If store-bought tzatziki contains alcohol, mix 1/2 cup Greek yogurt, 1/2 cup grated cucumber (squeezed dry), 2 tbsp fresh dill, 1 tsp lemon zest, and salt to taste.
Variation: Swap feta with crumbled halloumi (if available) for a meatless option.