Greek Chicken Bowls

Greek Chicken Bowl Recipe Highlights

• Spend a little time on the weekend prepping and you’ll have everything you need for these tasty Greek Chicken Bowls! I love these for quick grab-and-go lunches for the week.
• With the balance of quinoa, chicken and the cucumber tomato salad, these bowls are hearty and filling while also being nutritious.  I love a meal that leaves you feeling full but not stuffed.
• I love that you can eat these cold for a truly easy meal for those busy days.

Ingredient Notes

• Instant Pot Quinoa
• Air Fryer Chicken Breasts
• Cucumber Tomato Salad
• Lemon Vinaigrette Dressing

Preparation Notes

• All of the ingredients can be made in advance and stored in the fridge for up to 3 days.
• I like to layer my bowls with the quinoa, then dice up the chicken and add it along with the cucumber tomato salad, cheese and olives.
• I save the dressing and add it when ready to eat

Equipment Notes

• Instant Pot
• Air Fryer

Recipe Notes

• If you prefer to heat the bowls before eating, store the olives and cucumber tomato salad separately and add after reheating
• The quinoa and chicken can be frozen, but the remaining ingredients will need to be served fresh

How To Prep Ahead

• Chicken and quinoa can be cooked ahead of time and stored in fridge for up to 3 days or freezer for 3 months

How To Store Leftovers

• Leave dressing off any of the bowls you won’t be eating right away and store separately

Related Recipes

• Meal Prep Moroccan Chicken
• Spicy Sweet Potato Buddha Bowls
• Meal Prep Egg Roll in a Bowl

5 from 1 vote

Greek Chicken Bowls

Print Recipe

Using easy pre-prepped ingredients like my Air Fryer Chicken Breasts, Instant Pot Quinoa and simple Cucumber Tomato Salad these Greek Chicken Bowls come together in minutes for a delicious meal prep lunch or yummy family dinner!

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Prep Time:5 minutes mins

Total Time:5 minutes mins

Equipment

• Air Fryer
• Instant Pot

Ingredients

• 1 recipe air fryer chicken breasts
• 1 recipe instant pot quinoa
• 4 servings cucumber tomato salad
• 1/4 cup feta cheese
• 1/2 cup kalamata olives
• 1 recipe lemon vinaigrette dressing

Instructions

• Divide ingredients between 4 bowls or containers
• Top with dressing when ready to serve

Notes

Leftovers:

• If you choose to heat the bowls before eating, store the olives and cucumber tomato salad separately
• Quinoa and chicken can be frozen, serve remaining ingredients fresh
• If desired, Prep ingredients in advance and stored in the fridge for up to 3 days.

To Assemble for Meal Prep:

• I like to layer my bowls with the quinoa, then dice up the chicken and add it along with the cucumber tomato salad, cheese and olives.
• Save the dressing and add it when ready to eat

Nutrition

Calories: 677kcal | Carbohydrates: 32g | Protein: 35g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 83mg | Sodium: 858mg | Potassium: 792mg | Fiber: 5g | Sugar: 3g | Vitamin A: 209IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 4mg

Course: Main Course

Cuisine: Mediterranean

Servings: 4

Calories: 677kcal

Author: Jennifer Draper