Updated on January 27, 2026
These meal-prep Greek chicken bowls are a fresh, flavorful way to stock your fridge with healthy lunches for the week. Juicy marinated chicken is baked or grilled, then served over a base of fluffy rice or grains with cucumber, tomato, olives, and creamy feta. A simple lemon-garlic yogurt sauce ties everything together. Make the components once, then assemble bowls in minutes, perfect if you’re looking for simple weeknight dinner ideas that double as healthy lunches for the week. If you’re new to planning make-ahead lunches, this recipe fits perfectly into our chicken meal prep for beginners guide with simple steps and safe storage tips.
Meal-Prep Greek Chicken Bowls
Ingredients
- 1 ½ lbs (680 g) chicken breast, cut into strips
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and pepper, to taste
- 2 cups cooked brown rice (or quinoa)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
- ½ cup tzatziki sauce
Instructions
- Marinate chicken. In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken strips; marinate at least 20 minutes (or overnight).
- Cook chicken. Heat grill pan/skillet over medium-high heat. Cook chicken 6–8 minutes, turning once, until golden and cooked through.
- Prepare bowls. Divide cooked rice (or quinoa) evenly into 4 containers.
- Top with veggies. Add tomatoes, cucumber, onion, and olives.
- Add protein. Place grilled chicken on top.
- Finish. Sprinkle with feta and add a spoon of tzatziki before serving (or pack separately if storing).
Notes
- Can swap brown rice with quinoa or cauliflower rice.
- Store bowls up to 4 days in the fridge.
- For meal prep, pack tzatziki separately to keep bowls fresh.
Private Notes
Tried this recipe?
Let us know how it was!Meal-Prep Greek Chicken Bowls – FAQ
How long do these Greek chicken bowls last in the fridge?
Once assembled, these bowls keep well in airtight containers in the fridge for about 3 to 4 days. If you want the vegetables to stay extra crisp, you can store the chicken, grains, and salad components separately and combine them just before eating. Keep the yogurt sauce in a small container and add it right before serving.
Can I use a different grain or make these Greek chicken bowls low-carb?
Yes. You can swap the rice for quinoa, couscous, farro, or another cooked grain you like. For a low-carb version, skip the grains and serve the chicken over a big base of chopped lettuce, cucumbers, and tomatoes, or use cauliflower rice instead. Adjust the seasoning and lemon juice to taste so the bowls stay bright and flavorful.
Do I serve these Greek chicken bowls hot or cold, and how do I reheat them?
You can enjoy them warm, at room temperature, or chilled. For the best texture, reheat just the chicken and grains in the microwave or in a pan with a splash of water, then add the fresh vegetables and yogurt sauce afterward. Avoid heating the sauce and raw vegetables too much, so they stay creamy and crisp.
If you like make-ahead meals like this, try our Smoky Chickpea & Spinach Stew for another hearty vegan option that reheats well, or Budget Veggie Fried Rice when you want a quick, budget-friendly lunch you can pack for busy days.
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