Greek Grilled Chicken Bowls
These Greek Grilled Chicken Bowls are fresh, flavorful, and perfect for lunch meal prep! Juicy grilled chicken is paired with fluffy quinoa, crisp cucumbers, ripe tomatoes, and red onion, then finished with a dollop of creamy tzatziki. A light and satisfying meal you’ll look forward to all week.
Ingredients
- 1 cup quinoa, cooked and cooled
- 1 lb seasoned grilled chicken substitute rotisserie chicken
- 4 tbsp greek yogurt
- 2 tbsp cucumber, grated
- 1 tsp lemon juice
- 1 tbsp parsely, chopped
- 1 tsp dill, chopped
- ½ tsp salt
- ¼ tsp pepper
- 12 cherry tomatoes, sliced in half
- 2 mini cucumbers, chopped
- 2 tbsp red onion, chopped
- 2 tbsp feta cheese, crumbled
- 1 tsp olive oil
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Cook the quinoa according to the package directions and set aside. Grill the seasoned chicken, allow to cool for a few minutes before chopping, and set aside.
- Make a simple tzatziki sauce by mixing the greek yogurt, grated cucumber, lemon juice, herbs, salt and pepper. Store in refrigerator until ready to assemble the bowls. Use store bought tzatziki to save time.
- Add the chopped tomatoes, cucumber, red onion, feta cheese, olive oil, salt and pepper to the quinoa. Mix well.
- Assemble 4 bowls or meal prep containers by evenly distributing the quinoa greek salad, grilled chicken and tzatziki sauce.
Notes
Store in the refrigerator for up to a week.