These meal prep Mediterranean bowls are an easy lunch to prep for your week! Loaded with fresh, Mediterranean-inspired ingredients to leave you feeling nourished and ready to go. I could eat these flavors every single day. So much goodness and it’s just so refreshing, especially in the summer when cucumbers and tomatoes are in season. My favorite thing is to make these for a dinner and then utilize the leftovers for lunch all week! I’d definitely double it if you want a good amount of leftovers!

What do you need to make meal prep mediterranean bowls + substitutions?

• Chicken breasts– I used chicken breasts for this recipe, but you can easily use chicken thighs! Both are delicious and work perfectly in these bowls.
• Quinoa- I love incorporating quinoa every once in awhile instead of rice. You could substitute with jasmine rice, brown rice, orzo, or couscous. Up to you! We got our quinoa from Aldi! I’ve been finding all sorts of good finds there and tons of organic options.
• Cucumbers/ tomatoes- The cucumbers and tomatoes add a nice fresh touch of color, crunch, and nutrients! You could also add in lettuce or red onion. Parsley would be a nice touch too.
• Olives- I always love olives, but I’ve been loving them extra recently. I used kalamata, but another favorite is Castelvetrano. Any would be delicious in these meal prep mediterranean bowls.
• Feta- Feta is one of my favorite cheeses hands down. It’s the best and really tops off this meal!
• Tzatziki- You can use store-bought or homemade. My homemade one takes 5 minutes to make and is so good! I almost always have the ingredients on hand too making it super easy to throw together. I could eat Mediterranean flavors all day every day!
• Hummus- I didn’t actually put hummus in my bowl this time, but it would be great to add!

If you love this, you may also love:

• Greek Chicken Skewers with Herbed Rice & Salad
• Easy Greek Chicken Pitas
• Simple Greek Salad Dressing

Alright, let’s get to making the recipe! Enjoy!

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Meal Prep Mediterranean Bowls

These meal prep Mediterranean bowls are an easy lunch to prep for your week! Loaded with fresh, Mediterranean-inspired ingredients to leave you feeling nourished and ready to go. I could eat these flavors every single day. So much goodness and it's just so refreshing, especially in the summer when cucumbers and tomatoes are in season. My favorite thing is to make these for a dinner and then utilize the leftovers for lunch all week! I'd definitely double it if you want a good amount of leftovers!

Course: Main Course

Cuisine: Mediterranean

Keyword: chicken, dinner, easy lunch, greek, lunch, meal prep, mediterranean, pitas, tzatziki

Servings: 4

Ingredients

Mediterranean Chicken:

• 1 lb chicken breasts
• 1 tbsp olive oil
• ½ lemon juiced
• 1 tsp lemon zest
• 1 tsp sea salt
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp black pepper

Tzatziki:

• 1 cup full fat greek yogurt
• ¼-⅓ cup grated cucumbers
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp fresh or dried dill
• ½ tsp garlic powder
• ½ tsp sea salt
• ¼ tsp black pepper

Veggie Medley:

• grape tomatoes chopped
• ¼-½ cucumber chopped
• 1-2 tbsp olive oil
• sea salt & pepper to taste

Quinoa:

• 1 cup quinoa
• 2 cups chicken broth or water
• 1 tsp ghee or butter
• ¼ tsp sea salt

For Serving (Optional)

• feta
• hummus
• olives
• fresh parsley chopped

Instructions

For the Chicken:

• Cut chicken breasts into cubes. Pour into a medium sized bowl with oil and all the seasonings.
• Bake at 400F degrees on a lined sheet pan for 15-20 minutes until cooked through and the internal temperature reaches 165F degrees.

For the Tzatziki:

• Mix all the ingredients together & start dipping because it's DELICIOUS. I like to make this in the morning or the day before to let the flavors marinate together!

For the Veggie Medley:

• Mix it all together in a bowl and you're done. Season with salt and pepper to taste!

For the Quinoa:

• Rinse your quinoa under running water really well and then drain. In a small pot, add quinoa, chicken broth, ghee, and salt. Bring it to a boil. Cover and then let simmer for 15-20 minutes. Remove the lid and fluff with a fork.

To Assemble:

• In a bowl, add quinoa, chicken, cucumber tomato salad, tzatziki, olives, feta and optional hummus, red onion, fresh parsley!

Notes

For Storing: Store everything separately in airtight containers. The chicken and quinoa will last about 3-4 days. The tzatziki will last in the fridge for 1-2 weeks in an airtight container. The veggie medley usually will wilt so it’s best the day of and day after!