Description
Delicious and healthy Chicken Souvlaki Meal Prep Bowls featuring marinated grilled chicken skewers served over fluffy quinoa and fresh Mediterranean vegetables, perfect for a quick and nutritious lunch or dinner throughout the week.
Ingredients
Scale
Chicken Marinade
- 4 large chicken breasts (cut into kabob-size pieces)
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- Juice of 1/2 lemon
- 2-3 cloves garlic (minced)
- Salt & pepper (to taste)
Quinoa
- 1 cup uncooked quinoa
Vegetables and Toppings
- Tomatoes (to taste)
- Cucumber (to taste)
- Red onions (to taste)
- Kalamata olives (to taste, optional)
- Tzatziki sauce (to taste, homemade or store-bought)
Instructions
- Marinate the Chicken: Prep your chicken pieces and place them in a large bowl or ZipLoc bag. Add olive oil, dried oregano, lemon juice, minced garlic, salt, and pepper. Mix well to coat all chicken pieces and marinate in the refrigerator for at least 30 minutes to allow flavors to develop.
- Cook Quinoa and Prep Vegetables: While the chicken marinates, rinse the quinoa and cook it according to the package directions. Once cooked, set aside to cool. Meanwhile, chop tomatoes, cucumber, red onions, and prepare kalamata olives and tzatziki sauce for assembly.
- Grill the Chicken: Preheat your grill to high heat and grease the grill grate to prevent sticking. Thread marinated chicken onto wooden or metal skewers, soaking wooden skewers beforehand to avoid burning. Reduce grill heat to medium-high and cook the chicken skewers for about 15 minutes total, turning every few minutes, until fully cooked through. Using a gas barbecue with the lid closed is ideal, but a grill pan on the stovetop works as well with adjusted cooking times.
- Assemble the Bowls: Divide cooled quinoa evenly into four bowls. Top each bowl with grilled chicken skewers, chopped tomatoes, cucumber, red onions, olives, and a generous dollop of tzatziki sauce. Refrigerate assembled bowls for up to 5 days for convenient meal prep.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Marinating the chicken longer than 30 minutes enhances flavor but do not exceed 24 hours.
- Adjust vegetables and tzatziki quantities based on personal preference.
- Quinoa can be substituted with rice or couscous if desired.
- Store assembled bowls covered in the refrigerator and consume within 5 days for freshness.
