Greek Chicken Meal-Prep Bowls with Quinoa & Tzatziki

Four Greek chicken meal-prep bowls with quinoa, cucumber, tomatoes and creamy tzatziki

Midlife Plate Editorial Team

Greek Chicken Meal-Prep Bowls with Quinoa & Tzatziki

Lemon-oregano chicken, fluffy quinoa, cucumber, tomatoes, olives, feta, and a 5-minute Greek yogurt tzatziki: four high-protein lunches that stay fresh for days.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 bowls

Course: Lunch, Main Course

Cuisine: Greek, Mediterranean

Calories: 519

Ingredients Method Notes

Ingredients

1 1/4 lb boneless skinless chicken breast or thighs
2 Tbsp olive oil
2 Tbsp lemon juice plus more to serve
2 tsp dried oregano
3 cloves garlic minced, divided
1 tsp fine salt divided
1 cup dry quinoa rinsed
1 English cucumber half diced, half grated for tzatziki
1 pint cherry tomatoes halved
1/2 small red onion thinly sliced
1/3 cup Kalamata olives halved
1/2 cup crumbled feta
1 cup plain nonfat Greek yogurt for tzatziki
1 Tbsp fresh dill chopped

Method

Whisk the olive oil, lemon juice, oregano, two-thirds of the garlic, and 3/4 tsp salt. Toss with the chicken and marinate at least 15 minutes (or up to 24 hours in the fridge).
Cook the quinoa: combine with 2 cups water and a pinch of salt, bring to a boil, cover, and simmer 15 minutes. Rest 5 minutes covered, then fluff.
Heat a skillet or grill pan over medium-high. Cook the chicken 5–7 minutes per side, until it reaches 165°F (74°C). Rest 5 minutes, then slice.
Make the tzatziki: squeeze the grated cucumber in a towel to remove excess water, then stir into the Greek yogurt with the remaining garlic, dill, 1/4 tsp salt, and a squeeze of lemon.
Divide quinoa, chicken, diced cucumber, tomatoes, red onion, olives, and feta among four containers. Pack the tzatziki in small separate containers.

Notes

Keeps 4 days refrigerated. Keep tzatziki separate until serving so the bowls stay crisp. Chicken thighs add flavor (and about 60 calories per bowl).