Greek Chicken Bowls: Easy Meal Prep Greek Chicken Bowls for Busy Weeknights
I still remember the first time I tasted a Greek-style bowl at a small taverna while traveling in Athens — bright tomatoes, crisp cucumber, tangy feta and perfectly grilled chicken served over a bed of grains. That memory stuck with me. Since then I’ve recreated that warm, simple combination in my own kitchen countless times, especially on nights when I want something healthy, colorful, and satisfying without a lot of fuss. Greek Chicken Bowls are a delicious way to bring a little Mediterranean sunshine to your table, inspired by flavors that have fed families around the Aegean for generations.
Who is this recipe for?
- This recipe is for busy parents, meal-preppers, home cooks who love Mediterranean flavors, and anyone seeking a healthy, balanced weeknight dinner.
Core ingredients overview:
- This dish combines 2 cups cooked quinoa or brown rice, grilled sliced chicken breast, fresh cucumber, cherry tomatoes, red onion, bell pepper, crumbled feta, olive oil, salt and pepper, and fresh parsley for a vibrant, protein-packed bowl with crunchy veggies and bright, salty-sweet notes.
Tools & Ingredients
Tools
- Grill or grill pan — for nicely charred, flavorful chicken.
- Medium saucepan with lid — to cook quinoa or brown rice evenly.
- Cutting board — for safe and efficient prep.
- Chef’s knife — to dice vegetables cleanly.
- Large mixing bowl — to toss the salad ingredients.
- Measuring cups and spoons — for accurate portions.
- Serving bowls and tongs — to assemble and serve the bowls.
Ingredients (with benefits)
- 2 cups cooked quinoa or brown rice — provides fiber and a hearty base to keep you full longer.
- 1 lb chicken breast, grilled and sliced — lean protein for muscle repair and satisfaction.
- 1 cucumber, diced — hydrating crunch and vitamins with low calories.
- 1 cup cherry tomatoes, halved — sweet acidity and vitamin C to brighten the bowl.
- 1 red onion, thinly sliced — adds sharpness and depth of flavor.
- 1 bell pepper, diced — colorful vitamins, especially vitamin A and C.
- 1 cup feta cheese, crumbled — tangy, salty richness and calcium.
- Olive oil — healthy monounsaturated fats and helps flavors meld.
- Salt and pepper to taste — essential seasonings to enhance all ingredients.
- Fresh parsley, chopped — fresh herb aroma and a burst of color and nutrients.
Instructions
- Cook the quinoa or brown rice according to package instructions, then let it rest so it is fluffy and ready to serve.
- Grill the chicken breast over medium-high heat until fully cooked (internal temperature 165°F / 74°C), then let it rest for a few minutes and slice it thinly.
- In a large bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced bell pepper. Gently toss to mix.
- Assemble each bowl by adding a bed of quinoa or brown rice as the base.
- Top the grain base with sliced grilled chicken, the mixed veggies, and crumbled feta cheese.
- Drizzle with olive oil and season with salt and pepper to taste. Add chopped fresh parsley for garnish.
- Serve with homemade tzatziki sauce on the side for dipping or drizzling.
FAQ
Q: Can I freeze this recipe?
A: The cooked grains and grilled chicken can be frozen separately for up to 2–3 months. Vegetables and feta are best added fresh after thawing and reheating to preserve texture.
Q: What can I use instead of chicken?
A: You can substitute grilled shrimp, baked tofu, or chickpeas for a vegetarian option.
Q: Is quinoa a good substitute for rice?
A: Yes — quinoa is higher in protein and has a slightly nuttier texture, while brown rice offers a chewier bite and more fiber depending on the variety.
Q: How long will this keep in the fridge?
A: Stored in airtight containers, assembled bowls will keep 2–3 days. For best texture, store grains, proteins, and veggies separately.
Tips & Tricks
- Marinate the chicken briefly (olive oil, lemon, garlic, oregano) for 30 minutes to boost flavor without extra work.
- Don’t overcook your vegetables — slightly firm veggies keep the bowls vibrant and texturally interesting.
- Toast your quinoa briefly in a dry pan before cooking for an extra nutty flavor.
- If meal-prepping, pack dressings separately to avoid soggy bowls.
Enjoy this bright, easy Greek Chicken Bowl at home or share it with friends — it’s one of my go-to weeknight winners.
Conclusion
For more inspiration and variations on Greek Chicken Bowls, check these helpful resources: Greek Chicken Bowls – Eat With Clarity, a simple take with fresh components; Chicken Tzatziki Bowls – Half Baked Harvest, which offers creative toppings; Greek Chicken Bowls – The Skinnyish Dish, a lighter meal-prep approach; Greek Chicken Bowls Recipe – Two Peas & Their Pod, with family-friendly tips; and Greek Chicken Bowls (Meal Prep Easy) – Easy Peasy Meals, ideal for batching lunches ahead.
Greek Chicken Bowls
Ingredients
- 2 cups cooked quinoa or brown rice Provides fiber and a hearty base.
- 1 lb chicken breast, grilled and sliced Lean protein for muscle repair.
- 1 cucumber, diced Hydrating crunch and vitamins.
- 1 cup cherry tomatoes, halved Sweet acidity and vitamin C.
- 1 red onion, thinly sliced Adds sharpness and depth of flavor.
- 1 bell pepper, diced Colorful vitamins, especially vitamin A and C.
- 1 cup feta cheese, crumbled Tangy and salty richness.
- 2 tbsp olive oil Helps flavors meld together.
- to taste salt and pepper Essential seasonings.
- 1 tbsp fresh parsley, chopped Fresh aroma and burst of color.
Method
- Cook the quinoa or brown rice according to package instructions, then let it rest.
- Grill the chicken breast over medium-high heat until fully cooked and slice it thinly.
- In a large bowl, combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced bell pepper. Toss gently.
- Assemble each bowl with a base of quinoa or brown rice.
- Top with sliced grilled chicken, mixed veggies, and crumbled feta cheese.
- Drizzle with olive oil, season with salt and pepper, and garnish with chopped parsley.
- Serve with homemade tzatziki sauce on the side.
