Greek Chicken Meal Prep Bowls
Juicy lemon-herb chicken with quinoa, cucumber salad, and homemade tzatziki. Perfect for a full week of lunches in under 45 minutes.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 5 days. Keep tzatziki separate.
- Batching: Keep tzatziki in a separate small container to prevent sogginess.
- Reheat: Microwave chicken and quinoa for 2 minutes. Add cold cucumber salad and tzatziki after reheating.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 425°F. Line a sheet pan with parchment paper.
THE MACRO PREP
Toss chicken thighs with olive oil, lemon juice, oregano, garlic, salt, and pepper. Spread on sheet pan in a single layer.
HIGH HEAT SEAR
Bake for 22-25 minutes until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
HIGH HEAT SEAR
While chicken bakes, cook quinoa according to package directions (about 15 min). Fluff with a fork and let cool slightly.
STEP 5
Mix cucumbers, tomatoes, red onion, and olives in a large bowl.
STEP 6
Make tzatziki: combine Greek yogurt, dill, a squeeze of lemon, and a pinch of salt.
STEP 7
Divide quinoa, sliced chicken, cucumber salad, and a dollop of tzatziki into 5 meal prep containers. Top with feta.
PRIMARY CATEGORY
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5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp dried oregano
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups dry quinoa
- 2 English cucumbers, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, halved
- 1 cup plain Greek yogurt
- 1 tbsp fresh dill, chopped
- 1/4 cup crumbled feta cheese per bowl