Greek Lemon Herb Chicken Bowl
This Greek lemon herb chicken bowl features juicy marinated chicken breast served over herbed quinoa with roasted red peppers, kalamata olives, and a light tzatziki dressing. It is a bright and refreshing Mediterranean-inspired meal prep option that tastes as good on day four as it does on day one.
A fresh and zesty Greek-inspired chicken bowl with herbed quinoa, roasted peppers, and tzatziki perfect for clean eating meal prep.
Nutrition per serving
Ingredients
Protein
Base
Vegetables
Topping
Sauce
Spice
Instructions
Marinate and Cook the Chicken
Coat chicken breasts with Greek seasoning, the juice of 1 lemon, 2 tablespoons olive oil, and 2 minced garlic cloves. Let marinate for 10 minutes. Heat a grill pan or skillet over medium-high heat and cook chicken for 6 to 7 minutes per side until internal temperature reaches 165 degrees Fahrenheit. Let rest for 5 minutes before slicing.
Cook the Quinoa
Rinse quinoa thoroughly under cold water. Combine with 4 cups of vegetable broth in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and stir in fresh chopped parsley and a squeeze of lemon juice.
Prep the Toppings
Slice roasted red peppers into thin strips if not already done. Halve the kalamata olives. If desired, quickly warm the roasted peppers in a dry skillet for 2 minutes to enhance their flavor before assembling.
Assemble and Refrigerate
Divide herbed quinoa evenly among 4 meal prep containers. Top each with sliced Greek chicken, roasted red peppers, and kalamata olives. Store tzatziki separately in small sealed containers and add just before eating to prevent the base from becoming soggy. Refrigerate for up to 4 days.
Substitutions
Common mistakes
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