Greek Chicken Meal Prep Bowls are fresh, healthy, and loaded with Greek-inspired flavor! Gyro-inspired chicken pairs perfectly with tzatziki sauce and quinoa for filling prep for the week.
What You’ll Need for this Recipe:
Gyro-Inspired Marinade – Olive oil, Lemon (zest and juice), garlic, paprika, dried oregano, salt and pepper
Boneless, Skinless Chicken Thighs
Tzatziki – store-bought or make your own using this EASY recipe.
Quinoa – you could substitute white or brown rice, or even cauliflower rice.
Tips and FAQs!
How should this be stored and reheated?
You have a few options! I like to assemble the bowls in glass airtight containers and eat them straight from the fridge. Sometimes I’ll remove the chicken to reheat in the microwave and then add back into the bowl – I don’t like to reheat the tzatziki and veggies. But you can also store the ingredients separately and reheat and assemble before eating. I love it both hot and cold!
How long does the chicken need to marinate for?
As long as you can! You can easily marinate for as little as 30 minutes while you prepare the other bowl ingredients. Or, you can marinate overnight. The longer it goes, the better the flavor.
How long do these last in the fridge?
Use your best judgement based on the freshness of your veggies, etc. But they should last for 4-5 days in the fridge.
Can I make substitutions?
Absolutely! This recipe is super customizable. You can swap in rice or even cauliflower rice for the quinoa. Omit or swap in a different veggie of your choice. Add lettuce to make them more like salads. So many options!
Here are some other meal prep recipes that I love!
Marinate Chicken. In medium bowl or gallon zip-top bag, combine chicken thighs with marinade ingredients. Marinate for at least 30 minutes or up to overnight.
Cook the Quinoa. Cook the quinoa according to package directions. Set aside.
Cook the Chicken. While the quinoa is cooking, cook the chicken thighs. Heat a cast iron (or other heavy skillet) over medium-high heat with about 1 tablespoon of oil. Cook the thighs for 6-8 minutes per side until cooked through. Allow to rest for 5-10 minutes before slicing.
Assemble the Bowls. Assemble the bowls with a scoop of quinoa, some sliced chicken, the chopped veggies, and a spoonful of quinoa. If desired, you can store the ingredients individually.