Meal Prep Mediterranean Chicken Bowls: Delicious, Easy, and Ready for the Week
I love the vibrant flavors of Mediterranean cuisine, and these chicken bowls are the perfect way to bring that deliciousness into my meal prep routine. They’re simple to prepare and make for a satisfying, ready-to-go meal throughout the week. Plus, they’re incredibly convenient when you need a quick, flavorful meal on busy days!
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I’m always drawn to the fresh, vibrant flavors of Mediterranean cuisine, and these chicken bowls bring all that goodness together in one simple meal. With just a few ingredients, I’ve got a bowl packed with bold flavors that make meal prep a breeze. It’s become a staple in my routine because it’s quick, satisfying, and keeps me fueled all week.
What I love most is how easy they are to prep in advance. I’ll make a batch at the start of the week, and I’ve got my meals ready to go when time is tight. It’s one of those recipes that’s both delicious and practical, which makes it perfect for busy days.
Ingredients
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. You can also use chicken thighs. Adjust the cooking time accordingly.
Quinoa: Rinse the quinoa thoroughly before cooking to remove any bitterness.
Chicken Broth: Use low-sodium chicken broth to cook the quinoa. You can also use vegetable broth or water.
Toppings: I use cherry tomatoes, cucumber, feta cheese, and olives. Feel free to get creative with your toppings. Some delicious options include sliced red bell peppers, chopped artichoke hearts, or crumbled goat cheese.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Combine quinoa, chicken broth, and salt in a medium saucepan. Cook for 15 minutes or until the quinoa is tender and the liquid is absorbed.
Step 2: Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
Step 3: Heat a skillet over medium-high heat and add olive oil. Cook the chicken for 4-6 minutes per side or until golden and cooked through.
Step 4: Keep all the toppings ready to be assembled. Divide the quinoa among four containers or bowls.
Step 5: Top each bowl with sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta. Add a dollop of tzatziki sauce and garnish with fresh parsley.
More Power Bowls
- Looking for more plant-based goodness? Try Lentil Buddha Bowl for a hearty and earthy option, or dive into the delightful Eggplant and Chickpea Buddha Bowl bursting with Mediterranean flair.
- Craving something spicy? This Taco-inspired Buddha Bowl offers a satisfying blend of protein and Tex-Mex flavors.
- Experience the goodness of this Vegetarian Green Goddess Power Bowl. Simple to prepare and loaded with vibrant greens, it’s an easy and delicious choice for a satisfying meal.
If you tried this Mediterranean Chicken Bowls Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Frying pan or skillet
Ingredients
For the Quinoa Base:
- 1 cup quinoa rinsed
- 2 cups chicken broth or water
- ½ teaspoon salt adjust as per taste
For the Chicken:
- 1 pound chicken breasts boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
Everything Else:
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ¼ red onion thinly sliced
- ½ cup Kalamata olives sliced
- ½ cup feta cheese crumbled
- ¼ cup fresh parsley chopped
- 1 cup tzatziki sauce
Instructions
Prepare the Quinoa:
- Combine quinoa, chicken broth (or water), and salt in a medium saucepan. Place it on high heat and bring it to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
Cook the Chicken:
- Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Heat a skillet over medium-high heat and add olive oil. Cook the chicken for 4-6 minutes per side or until golden and cooked through.
Assemble the Bowl:
- Divide the quinoa among four containers or bowls. Top each bowl with sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta.
- Add a dollop of store-bought tzatziki sauce and garnish with fresh parsley.
Notes
Nutrition
