Easy Greek chicken grain bowl

This easy Greek chicken grain bowl is the perfect meal prep recipe and makes a delicious, healthy and filling lunch served with creamy tzatziki sauce.

How to make a grain bowl

Cook the quinoa and bulgur wheat together to save time and washing up. I cook the grains until the water has evaporated and leave it to steam with the lid on the pot for 30 minutes. This results in perfectly fluffy, al dente grains. To add even more flavor, cook with stock/broth of your choice or add aromatics like lemon peel, garlic or bay leaves to the cooking water.

Marinate the chicken in olive oil, garlic, oregano and lemon juice for at least 20 minutes then cook in a medium-hot pan until golden brown on both sides and cooked through. Allow to rest for a few minutes before slicing. Add cooked grains to a bowl and top with the sliced chicken, cubed feta cheese, olives, cucumber and tomato. Serve with a dollop of creamy tzatziki sauce and lemon wedges for squeezing.

What food is good to meal prep?

• Mexican chicken lunch bowls
• Soy honey noodle salad
• Moroccan chicken couscous salad
• Chicken quinoa salad with peas and feta
• Summer grilled corn salad
• Garlic herb pork fillet skewers
• Pea and feta quinoa salad

Easy Greek chicken grain bowl

This easy Greek chicken grain bowl is the perfect meal prep recipe and makes a delicious, healthy and filling lunch served with creamy tzatziki sauce. 

4.78 from 9 votes

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Course: Lunch, Meal Prep

Cuisine: Greek

Keyword: Grain bowl, Greek chicken bowl, meal prep

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 347kcal

Author: Alida Ryder

Ingredients

For the grains

• ¾ cup quinoa
• ¾ cup bulgur wheat
• 3 cups water/stock
• 1 tsp salt

For the chicken

• 4 chicken breasts (skinless and boneless)
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 3 garlic cloves crushed
• 2 tsp oregano
• 2 tsp salt
• 1 tsp black pepper

For the grain bowls

• tzatziki sauce
• feta cheese cubed
• Kalamata olives
• sliced cucumber
• halved cherry tomatoes

Instructions

• Cook the quinoa and bulgur wheat together to save time and washing up. I cook the grains until the water has evaporated and leave it to steam with the lid on the pot for 30 minutes.
• Marinate the chicken in olive oil, garlic, oregano and lemon juice for at least 20 minutes then cook in a medium-hot pan until golden brown on both sides and cooked through.
• Allow to rest for a few minutes before slicing.
• Add cooked grains to a bowl and top with the sliced chicken, cubed feta cheese, olives, cucumber and tomato.
• Serve with a dollop of creamy tzatziki sauce and lemon wedges for squeezing.

Nutrition

Calories: 347kcal | Carbohydrates: 42g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1884mg | Potassium: 653mg | Fiber: 9g | Vitamin A: 35IU | Vitamin C: 6.4mg | Calcium: 36mg | Iron: 1.9mg