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
Scale
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.
