Alright, So Greek Chicken Bowls Saved My Lunches
I have to start by admitting something: I am not a morning person. So, the idea of prepping lunches for a whole week always sounded a bit like a fairy tale to me. But a few months ago, I tried these Greek Chicken Meal Prep Bowls out of sheer desperation (my fridge was a wasteland of sad leftovers and, weirdly, one sock—don't ask). And honestly, even my picky husband raised his eyebrows in that surprised “you made this?” way. That was enough of a green light for me to keep making them. There's something about Mediterranean food that makes me feel like I'm on holiday, even when I'm hunched over my laptop at noon.
Why I Keep Coming Back to This Recipe
I make this when Sunday hits and I can already hear the week screaming at me (okay, maybe that's dramatic, but Mondays are tough, right?) My family goes wild for these, because they're packed with flavor and somehow taste even better the next day. I used to dread chicken breast (it's dry! it's boring!), but this marinade changes everything. Plus, if you hate doing the dishes, it’s a dream—only a couple pans, tops. Oh, and if you’re not into raw onions, just skip them. I do. My kids still eat it, so that’s saying something.
What You'll Need (Substitutions Included!)
- 4 chicken breasts (sometimes I use boneless thighs if I’m feeling rich, ha!)
- 1 big lemon (or two small. Bottled juice works if you’ve run out—no judgment.)
- 3 cloves garlic, minced (my mother swears by pre-minced, but fresh is just...better, isn’t it?)
- ¼ cup olive oil (or, if I’m out, half olive oil, half canola. It’s fine.)
- 1 tablespoon dried oregano (if you’ve got fresh, double it—otherwise, don’t stress.)
- 1 teaspoon salt (okay, I eyeball it)
- ½ teaspoon black pepper
- 2 cups cooked rice or quinoa (sometimes I do half and half. Couscous in a pinch.)
- 1 English cucumber, diced (regular cucumbers? Peel ‘em first.)
- 1 pint cherry tomatoes, halved (I’ve used grape and even regular tomatoes—just chop ‘em smaller)
- ½ red onion, thinly sliced (optional! I skip it for my son, he claims they’re spicy...)
- ½ cup feta cheese, crumbled (my grandma said Dodoni only, but honestly, store-brand is fine)
- ¼ cup kalamata olives, pitted and halved (green olives work too, or just leave them out if you’re not a fan)
- Fresh parsley, chopped (if you remember. Sometimes I don’t.)
Making the Bowls: My Step-by-Step (and Sometimes Wandering) Directions
- Marinate the chicken: Mix olive oil, lemon juice, garlic, oregano, salt, and pepper in a big bowl. Add chicken and toss. Cover and stick it in the fridge—an hour is great, but overnight is chef’s kiss. If I’m in a hurry, I just let it sit while I cook the rice.
- Cook your base: Rice, quinoa, or couscous—just follow the package (but I always add a pinch of salt and sometimes a little lemon zest for fun). Let it cool a bit before you handle it or you’ll end up with steamy containers and that’s just soggy lunch town.
- Grill or pan-cook chicken: Heat a grill pan (or just a regular pan if that’s what you’ve got) over medium-high. Cook chicken until golden and cooked through—about 6 minutes per side, depending on thickness. Here’s where I usually sneak a taste. Don’t worry if the chicken picks up some char; that’s flavor, not a mistake.
- Chop and prep veggies: While the chicken cools a bit, dice cucumbers, halve tomatoes, and slice onions (if you’re brave). Sometimes I even do this while the rice cooks—depends how many podcasts I’m juggling.
- Slice chicken: Let the chicken rest for a few minutes; then slice into strips. I always cut one a bit thicker than the rest. No idea why; it's a habit.
- Assemble the bowls: Divide rice/quinoa/couscous among 5 containers. Top with sliced chicken, cucumbers, tomatoes, onions, feta, and olives. Sprinkle with parsley if you remembered. If you want to get fancy, drizzle with a bit more olive oil or a squeeze of lemon.
What I’ve Learned the (Sometimes Hard) Way
- If you put the tomatoes on the bottom, everything gets a bit too juicy by Friday. Not my favorite.
- On second thought, mixing the feta in with the rice is actually tastier than leaving it on top. Who knew?
- Don’t over-marinate the chicken; more than 24 hours and it gets a bit weirdly mushy.
How I’ve Swapped Things Up
- Once I tried swapping in roasted zucchini for cucumber. It was oddly sweet—maybe not for me, but hey, you might like it!
- I switched out quinoa for brown rice once (ran out of quinoa). It tasted fine but took forever to cook, so I’d only do it with time to spare.
- Sometimes I throw in some roasted chickpeas for extra crunch. Highly recommend, if you’ve got a can lying around.
Gear (But Not Essential Gear)
- I love my grill pan, but if you’ve only got a skillet or nonstick frying pan, use that. I once even baked the chicken during a heatwave (less sweat, same taste).
- For chopping, any decent chef’s knife will do. I tried a paring knife once and lived to regret it.
- Meal prep containers make things look fancy, but honestly, old takeout tubs work just fine. I’ve used jam jars for the veggies, too (probably overkill, but cute).
How Long Will These Last?
Technically, these keep sealed in the fridge for up to 4 days. (Though honestly, in my house, it never lasts more than a day! My son once ate two in an afternoon.) If you want to stretch to Friday, just keep the veggies separate and add them fresh.
Serving Them Up (And How We Eat Them)
If I’m at home, I’ll toss everything in a bowl and warm the chicken/rice just a bit before adding cold veggies. My husband dumps in extra olives and calls it a salad. For a treat, I sometimes add a spoon of homemade tzatziki (I use this recipe, but double the garlic—don’t tell my coworkers). Sometimes we just eat them cold on a picnic, which is actually my favorite.
Lessons I’ve Learned (The Hard Way)
- I once rushed the marinating step and the chicken tasted, well, bland. Now I always give it at least 30 minutes, even if I'm running behind.
- Don’t assemble the bowls while everything’s piping hot, or you’ll have condensation city. No one wants soggy feta, trust me.
Your Questions, Answered (Because You Asked!)
- Can I freeze these?
Well, technically yes, but the veggies get a bit sad. If you want to freeze, just do the chicken and rice, then add fresh stuff after thawing. - What if I don’t like olives?
Just skip ‘em! Or swap in pickled onions or even capers. No rules here. - How do I make this dairy free?
Easy—leave out the feta or use a plant-based one. Actually, I find it works better if you add a bit more salt for balance. - Do I have to use chicken breast?
Nope. Thighs are juicier, drumsticks are fun (just messier to pack). I’ve even tried tofu, which worked surprisingly well with a longer marinade. - Is there a store-bought marinade you recommend?
I like the Cavender’s Greek seasoning if I’m in a rush. Just add some extra lemon juice and you’re good to go.
Anyway, if you try these Greek Chicken Meal Prep Bowls for the Whole Week, let me know what swaps you come up with. I’m always looking for an excuse to test a new combo. And if you ever find a lost sock in your fridge, well, at least you know you’re not alone.
Ingredients
- 5 boneless skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked brown rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ½ cup tzatziki sauce
- ¼ cup fresh parsley, chopped
Instructions
-
1In a large bowl, whisk together olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. Add chicken breasts and toss to coat. Marinate for at least 15 minutes.
-
2Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes per side, or until fully cooked and juices run clear. Let rest for 5 minutes, then slice.
-
3Divide the cooked brown rice evenly among 5 meal prep containers.
-
4Top each container with sliced chicken, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
-
5Add a dollop of tzatziki sauce and sprinkle with fresh parsley. Seal containers and refrigerate for up to 5 days.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!