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.
20pitted kalamata olivesor 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.
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.
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).
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.