Healthy chicken bowls filled with cucumber, tomatoes, kalamata olives, and feta cheese! This is a great recipe for a meal prep lunch or an easy dinner on busy weeknights. Serve the Easy Greek Chicken Bowls with brown or white rice (or cauliflower rice to keep it low-carb) for a healthy dinner idea or prep the bowls in advance for a grab-and-go lunch.

3 glass containers filled with chicken, feta cheese, olives, and a tomato salad.
Make the bowls for meal prep and the best healthy meal will be waiting for you each day.

Between raising two kids and running a business, I know how important it is to fuel my body with healthy, real-foods.

Meal prep makes this happen! Each week, I focus on prepping a couple of foods that make healthy eating easier for myself and the family.

For me, this looks like prepping at least one breakfast and lunch option. Breakfast meal prep may be muffins and pancakes for the kiddos, omelet cups, smoothie packs, cooking up bacon to serve with easy egg meals, or chocolate peanut butter overnight oats

For lunch, preparing a protein is always the focus: grill chicken breasts, cook crispy chicken thighs or a whole chicken. Proteins are versatile and last for days in the fridge. Chicken meat, for example, easily turns into chicken salad, a topping on a salad, or a delicious wrap when added to a tortilla.

Other times, I’ll assemble a ready-to-eat bowl, like today’s Greek chicken bowls.

A bowl is the perfect make-ahead complete meal with protein, fresh veggies, healthy fat, and complex carbs. Everything the body needs to be satisfied and fueled up. 

3 bowls lined up on the kitchen counter with chicken, tomato salad, feta cheese, and olives.
Make the bowls for a meal prep lunch or weeknight dinner.

An Easy Lunch or Dinner Meal

This particular healthy Greek chicken recipe is one of those easy meals to keep on repeat.

It’s made with fresh ingredients so it feels light and filling. It tastes amazing whether you enjoy it right after preparing or 4 days later.

  • For lunch, prep the bowls in individual meal prep containers and store in the fridge for up to 4 days. Enjoy this healthy meal cold or at room temperature.
  • For dinner, prepare all the ingredients and assemble each Mediterranean bowl in separate serving bowls or plates for each person. Add cooked rice (make rice in the Instant Pot) or cauliflower rice for a low-carb option. And add a spoonful of homemade tzatziki on top. Maybe even some fresh herbs, like mint or parsley.

That’s the best part: this recipe is easy, healthy, and versatile!

Ingredient List

This meal isn’t authentic Greek cuisine. It reminds me of my favorite Mediterranean and Greek flavors, from the chicken marinade to the salty feta, cherry tomatoes, and olives. Such fresh and yummy flavors!

  • 3-4 boneless skinless chicken breasts (1.5-2 lbs)
  • 5 TB extra virgin olive oil
  • 1/2 lemon
  • 2 TB red wine vinegar (or apple cider vinegar)
  • 1 TB dried oregano
  • 4 garlic cloves
  • salt
  • black pepper
  • 1.5 cups cherry tomatoes
  • 15 ounce can chickpeas (1.5 cups)
  • 3/4 cup cucumber (1 medium cucumber)
  • 1/4 cup red onion
  • 20 pitted olives (5-6 olives per bowl)
  • 4 ounces feta cheese (1 ounce per bowl)

How to Make

Grilled chicken on a cutting board, cut into strips.
Step 1: Marinate and grill the chicken. This is the protein for the bowls.

Step 1: Marinate & Grill Chicken

Marinate the chicken breasts in an olive oil, fresh lemon juice, cloves garlic, and red wine vinegar dressing. Essentially, you’re making a variation of a Greek dressing for the chicken marinade.

Marinate for at least 30 minutes or up to 1 day in advance. Keep the chicken in the fridge while it’s marinating in the dressing, either in a Ziploc bag or shallow bowl.

After marinating, heat a grill to about 450F. Add the chicken to the hot grill and cook on both sides for about 18-20 minutes, flipping halfway through. Alternatively, cook the chicken over medium-high heat in a large skillet on the stove-top.

This is a great option for grilling chicken in general and my go-to chicken marinade recipe. It’s also the marinade to make my Marinated Chicken Gyros.

Pouring olive oil into a tablespoon before adding to a tomato salad.
Step 2: Make a salad with chickpeas, cucumbers, tomatoes, red onion, garlic, salt, and olive oil.

Step 2: Make a Greek Salad

While the chicken cools, make a Greek salad by combining the chickpeas, cherry tomatoes, cucumber, red onion, salt, garlic cloves, and olive oil.

For the chickpeas, use either canned or home-cooked. Make dried chickpeas in the Instant Pot, using some for this recipe and the rest for homemade hummus. If you’re using canned beans, drain the juice from the can and rinse the chickpeas under fresh water.

Adding feta cheese to a bowl filled with Greek salad, olives, and chicken.
Step 3: Assemble the bowls with salad, grilled chicken, feta cheese, and olives. The easiest, most delicious meal!

Step 3: Assemble Bowls

To assemble the bowls for dinner, or for a meal prep lunch, you’ll need 3-4 bowls or 3-4 meal prep containers.

Slice the chicken, placing the chicken pieces in each bowl (1 breast per bowl is my preference). Divide the tomato salad evenly among the bowls and top with crumbled feta cheese (1 ounce per bowl) and olives (5-6 olives per bowl).

Variations

Meal Prep Tips

The best part about healthy Greek chicken bowls is that you can make the bowls in advance and keep them in the fridge for up to 4 days.

  • Meal Prep Containers: Use meal prep containers with airtight lids to perfectly portion out 3-4 ready-made meals.
  • Add Tzatziki Sauce: If you want to add homemade tzatziki, spoon it into small dip containers. Add the sauce when you’re ready to enjoy the chicken bowl. Keeping the yogurt sauce, if desired, separate will keep the salad ingredients fresh and crisp for days.
  • Skip Leafy Greens: I don’t recommend adding lettuce to the bowls if you plan to prep them in advance.
Hand holding a glass container with Greek chicken bowl ingredients with a lid.
Prep the bowls for a meal prep lunch or dinner and store in the fridge for up to 4 days.

How to Store

Store the Mediterranean bowls in the fridge, in airtight meal prep containers, for up to 4 days. Here’s what this may look like: If you make 3-4 bowls for meal prep, enjoy one each day for lunch or a busy weeknight dinner.

If you’re making this for dinner and have leftovers, store all the ingredients in airtight containers for up to 4 days. The tomato and cucumber salad on its own makes a delicious side dish (like this easy marinated chickpea salad). And the chicken is great on its own for a main meal.

Meal prep chicken bowls in glass containers lined up on a cutting board.
An easy and healthy meal awaits!

Other Meal Prep Recipes

Easy meals, that can be prepped in advance, make healthy eating easy! Greek chicken bowls are one of a few meal prep recipes on constant rotation in our home.

Meal prep chicken bowls in glass containers lined up on a cutting board.
5 from 4 votes

Greek Chicken Bowls (Meal Prep Option)

Healthy chicken bowls filled with cucumber, tomatoes, kalamata olives, and feta cheese! Easy Greek chicken bowls are a great recipe for a meal prep lunch and an easy dinner recipe for busy weeknights.
Kristin Marr
Prep Time30 mins
Cook Time20 mins
Marinate Chicken30 mins
Total Time1 hr 20 mins
Course dinner
Cuisine Mediterranean
Servings 4 bowls
Calories 386 kcal
Cost: $20

Equipment

  • 1 grill or large skillet for cooking the chicken
  • 1 medium bowl for making the tomato salad
  • 3-4 meal prep containers if making this recipe for meal prep

Ingredients

Marinated Chicken:

  • 3-4 boneless skinless chicken breasts (about 1.5-2 lbs), roughly 1 chicken breast per bowl
  • 3 Tablespoons extra virgin olive oil
  • 1/2 lemon juiced (about 2 tablespoons juice)
  • 2 Tablespoons red wine vinegar or apple cider vinegar
  • 1 Tablespoon dried oregano
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Greek Salad:

  • 1 1/2 cups halved or quartered cherry tomatoes depending on size
  • 1 15-ounce canned chickpeas drained and rinsed (1.5 cups)
  • 3/4 cup chopped cucumber (about 1 medium cucumber), no need to peel or remove seeds
  • 1/4 cup chopped red onion
  • 2 Tablespoons extra virgin olive oil
  • 2-3 garlic cloves minced (2-3 depending on garlic flavor preference)
  • 1/2-3/4 teaspoon salt to taste

Toppings:

  • 4 ounces feta cheese (about 1 ounce per bowl)
  • 20 pitted kalamata olives or your favorite olives (5-6 olives per bowl)

Instructions

Marinate Chicken:

  • Marinate the chicken in the olive oil, lemon juice, vinegar, oregano, minced garlic, salt, pepper. Combine the marinade in a Ziplock bag or shallow bowl, then add the raw chicken breasts. Toss the chicken in the marinade to evenly coat.
    Marinated chicken breasts in a Ziplock bag.
  • Marinate the chicken for at least 30 minutes or up to1 day in advance. Keep the chicken in the fridge while it's marinating.
  • After marinating, heat a grill to about 450F. Add the chicken to the hot grill and cook on both sides for about 18-20 minutes, flipping halfway through.

Make the Salad:

  • While the chicken cools, make a Greek salad. In a medium bowl, add chickpeas, tomatoes, cucumber, red onion, olive oil, salt, garlic cloves. Toss to combine.
    Mixing a Greek salad in a medium glass bowl.
  • Assemble Bowls:
  • To assemble a bowl for dinner, or for meal prep, you'll need 3-4 bowls or 3-4 meal prep containers.
  • Slice the chicken, placing the chicken pieces in each bowl (1 breast per bowl is my preference). Divide the tomato salad evenly among the bowls or meal prep containers, then top with crumbled feta (1 ounce per bowl) and olives (5-6 olives per bowl).
    Topping Greek chicken bowls with feta cheese.
  • For meal prep, place the lid on each meal prep container and store in the fridge for up to 4 days. Enjoy cold or at room temperature.
  • For a fresh meal, immeadiately enjoy the bowls. For variations, add cooked rice, quinoa, or romaine lettuce for a salad or rice bowl. Or, spoon tzatziki sauce over top (a cucumber-yogurt dip/dressing). Lots of options to change things up or enjoy as-is.

Notes

Serving Size: I recommend making 3-4 bowls, but this is up to you and your hunger and amount of salad desired. Between 3-4 bowls is ideal with the ingredient amounts provided.

Nutrition

Calories: 386kcalCarbohydrates: 9gProtein: 24gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 79mgSodium: 1470mgPotassium: 563mgFiber: 2gSugar: 3gVitamin A: 541IUVitamin C: 23mgCalcium: 198mgIron: 2mg
Tried this recipe?Let me know how it was!

Substitutions

Chicken Thighs Instead of Breasts: Instead of chicken breasts, use 1.5-2lbs of boneless, skinless chicken thighs. Cook the chicken thighs on the grill and marinate the same way. If you’re short on time, use shredded chicken from a rotisserie chicken.

Stove-Top Instead of Grill: Cook the chicken over medium-high heat in a large skillet on the stove-top, flipping halfway through (about 18-20 minutes total cook time). 

Chickpeas Canned or Home-Cooked? For the chickpeas, use either canned or home-cooked. I love to make a big batch of homemade chickpeas cooked in the Instant Pot, using some for this meal prep recipe (or dinner) and the rest for homemade hummus.

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