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A colorful Mediterranean Chicken Bowl with quinoa, grilled chicken, cucumbers, and feta cheese in a meal prep container.
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Mediterranean Chicken Bowl - Prepper Protein

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breasts, cubed
  • 1 cup uncooked quinoa
  • 2 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic , minced
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 0.25 cup red onion, thinly sliced
  • 0.5 cup Kalamata olives, pitted
  • 0.5 cup feta cheese, crumbled
  • 0.5 cup tzatziki sauce
  • 0.25 cup fresh parsley, chopped

Instructions

  • In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to create the marinade.
  • Add cubed chicken to the marinade, toss to coat, and refrigerate for 15 minutes.
  • Rinse quinoa under cold water and combine with chicken broth in a saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  • Heat a large skillet over medium-high heat and cook the marinated chicken until the internal temperature reaches 165°F (74°C), approximately 8 to 10 minutes.
  • Fluff the cooked quinoa with a fork and divide evenly among four meal prep containers.
  • Top each portion of quinoa with equal amounts of cooked chicken, tomatoes, cucumber, red onion, olives, and feta cheese.
  • Garnish with fresh parsley and serve with a side of tzatziki sauce.