If you’re craving a vibrant, flavorful meal that’s both wholesome and convenient, this Chicken Souvlaki Meal Prep Bowls Recipe is exactly what you need to add to your weekly dinner rotation. Packed with tender grilled chicken marinated in zesty lemon and oregano, fluffy quinoa, fresh veggies, and creamy tzatziki, these meal prep bowls bring the authentic taste of Greek street food right into your kitchen. They’re perfect for busy days when you want a healthy, satisfying meal ready to grab and go without any fuss.
Ingredients You’ll Need
This Chicken Souvlaki Meal Prep Bowls Recipe relies on simple ingredients that each bring something special to the table—from the juicy, herb-infused chicken to the refreshing crunch of the veggies. These essentials work together to create delicious layers of flavor, color, and texture that will make every bite delightful.
- 4 large chicken breasts: Cut into kabob-size pieces to grill evenly and absorb the marinade flavors.
- 2 tablespoons olive oil: Adds richness and helps keep the chicken juicy during cooking.
- 2 teaspoons dried oregano: Key to authentic Mediterranean flavor; aromatic and earthy.
- Juice of 1/2 lemon: Provides bright acidity that tenderizes the chicken and wakes up the palate.
- 2-3 cloves garlic (minced): Gives the marinade a savory punch and irresistible aroma.
- Salt & pepper (to taste): Basic seasoning that enhances all the flavors equally.
- 1 cup uncooked quinoa: The perfect protein-packed grain base that is fluffy and nutty.
- Tomatoes (to taste): Fresh and juicy, they add a pop of color and sweetness.
- Cucumber (to taste): Crunchy and cooling, balances the warm, spiced chicken beautifully.
- Tzatziki (to taste): Creamy, tangy yogurt sauce that elevates the bowls with traditional Greek flair.
- Red onions (to taste): Adds a sharp, slightly sweet bite that complements the other ingredients.
- Kalamata olives (optional, to taste): Briny and rich, perfect for a salty kick if you love olives.
How to Make Chicken Souvlaki Meal Prep Bowls Recipe
Step 1: Marinate the Chicken
Start by preparing your chicken pieces, placing them in a large bowl or a ZipLoc bag. Add the olive oil, dried oregano, fresh lemon juice, minced garlic, salt, and pepper. Give everything a good toss to make sure each piece is coated beautifully. Let it marinate in the fridge for at least 30 minutes so the flavors deeply penetrate the meat, making it tender and bursting with that classic Greek zest.
Step 2: Prepare the Quinoa and Veggies
While the chicken marinates, cook the quinoa according to the package instructions. Fluff it up once it’s done and let it cool. Meanwhile, chop your tomatoes, cucumbers, and red onions into bite-sized pieces. Having these prepped early means you’re halfway to assembling those delicious meal prep bowls in no time.
Step 3: Grill the Chicken
Preheat your grill to high, and grease the grates to avoid sticking. If you’re using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Thread the marinated chicken pieces onto the skewers, and then set your grill heat to medium-high. Grill the chicken for about 15 minutes total, turning every few minutes to ensure even cooking and that gorgeous char. The chicken should be cooked through, juicy, and lightly caramelized on the edges.
Step 4: Assemble Your Meal Prep Bowls
Once the chicken and quinoa are ready, it’s time to build your bowls. Start with a base of fluffy quinoa, then add your grilled chicken skewers, followed by the fresh veggies like chopped tomatoes, cucumbers, red onions, and olives if using. Don’t forget a generous dollop of creamy tzatziki on top to bring it all together. These bowls can be portioned out and stored in the fridge for up to 5 days, making them perfect for quick lunches or dinners all week long.
How to Serve Chicken Souvlaki Meal Prep Bowls Recipe
Garnishes
To brighten things up, sprinkle chopped fresh parsley or dill over the top of your bowls. A wedge of lemon on the side is also a perfect touch, inviting you to squeeze extra citrusy goodness with every bite. These simple garnishes add freshness and a pop of color that makes the dish look as good as it tastes.
Side Dishes
This Chicken Souvlaki Meal Prep Bowls Recipe pairs beautifully with warm pita bread or toasted flatbread for scooping up every last bit of tzatziki. A side Greek salad or roasted vegetables also complement the meal perfectly, giving you even more textures and flavors to enjoy.
Creative Ways to Present
If you want to impress guests or make your meal prep extra special, serve the chicken skewers separate from the quinoa and veggies. You can also use hollowed-out bell peppers or mini pita pockets to create handheld versions of these meal prep bowls—perfect for picnics or casual lunches on the go.
Make Ahead and Storage
Storing Leftovers
Keep your meal prep bowls in airtight containers to maintain freshness. Stored properly in the fridge, these Chicken Souvlaki Meal Prep Bowls Recipe creations will stay delicious for up to five days, making your busy week much easier.
Freezing
If you want to freeze leftovers, consider separating the chicken and quinoa from the fresh veggies and tzatziki, as these do not freeze well. Freeze the cooked chicken and quinoa in individual portions, and thaw in the fridge overnight when you’re ready to enjoy.
Reheating
Reheat the grilled chicken and quinoa gently in the microwave or on the stovetop until warmed through. Add the fresh veggies and tzatziki after reheating to keep their texture and flavor vibrant—this little step makes all the difference.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great option if you prefer a more tender and juicy texture. Just adjust the grilling time slightly to ensure they’re cooked thoroughly.
What can I substitute for quinoa?
If quinoa isn’t your favorite or you don’t have any on hand, couscous, bulgur, or even brown rice can be wonderful alternatives to use in this Chicken Souvlaki Meal Prep Bowls Recipe.
How long does the marinade last in the refrigerator?
The marinade is best for at least 30 minutes and up to 24 hours. However, if marinating longer, keep the chicken refrigerated to maintain safety and flavor integrity.
Can I make this recipe vegan or vegetarian?
While this recipe centers around chicken, you can swap in grilled tofu, tempeh, or hearty roasted vegetables for a plant-based twist that still captures the spirit of the dish.
Is it okay to use store-bought tzatziki?
Definitely! Store-bought tzatziki is a convenient option that works well, but making your own fresh tzatziki is rewarding and adds an extra layer of homemade goodness to your bowls.
Final Thoughts
This Chicken Souvlaki Meal Prep Bowls Recipe has quickly become one of my go-to dishes for a reason. It’s fresh, flavorful, and incredibly versatile, making healthy eating feel effortless and exciting. If you want to enjoy a taste of the Mediterranean any day of the week, I wholeheartedly encourage you to give this recipe a try—you won’t regret it!
Print
Chicken Souvlaki Meal Prep Bowls Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes plus marinating time
- Yield: 4 servings
- Category: Meal Prep
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Description
These Chicken Souvlaki Meal Prep Bowls offer a delicious and healthy Mediterranean-inspired meal that’s perfect for busy weekdays. Marinated grilled chicken, fluffy quinoa, fresh vegetables, and creamy tzatziki come together in a balanced, flavorful bowl that can be enjoyed throughout the week.
Ingredients
Chicken Marinade
- 4 large chicken breasts, cut into kabob-size pieces
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- Juice of 1/2 lemon
- 2–3 cloves garlic, minced
- Salt and pepper, to taste
Grains and Vegetables
- 1 cup uncooked quinoa
- Tomatoes, to taste, chopped
- Cucumber, to taste, chopped
- Red onions, to taste, thinly sliced
- Kalamata olives, to taste (optional)
Condiment
- Tzatziki, to taste (store-bought or homemade)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl or ZipLoc bag. Add olive oil, dried oregano, lemon juice, minced garlic, salt, and pepper. Mix well to coat all pieces. Marinate for at least 30 minutes in the refrigerator to allow flavors to meld and tenderize the meat.
- Cook the Quinoa and Prep Veggies: Prepare the quinoa according to the package instructions, typically boiling it until fluffy. Once cooked, set aside to cool. Meanwhile, chop the tomatoes, cucumber, and red onions. Slice the kalamata olives if using.
- Grill the Chicken: Preheat your grill to high heat and grease the grill grates to prevent sticking. Thread the marinated chicken pieces onto wooden or metal skewers—soak wooden skewers beforehand to avoid burning. Lower the grill heat to medium-high and cook the chicken skewers for about 15 minutes, turning every few minutes, until the chicken is fully cooked through and has a nice char. Using a grill pan indoors is an alternative—adjust cooking time accordingly.
- Assemble the Bowls: Divide the cooked quinoa among four meal prep containers or bowls. Add grilled chicken skewers, chopped tomatoes, cucumber, red onions, and kalamata olives on top or to the side. Finish each bowl with a generous dollop of tzatziki. Cover and refrigerate for up to 5 days for convenient grab-and-go meals.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Tzatziki can be made fresh or substituted with store-bought to save time.
- Feel free to customize your bowls with additional vegetables or a side of pita bread.
- Marinating overnight enhances flavor but keep chicken refrigerated at all times.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
