Greek Chicken Salad Bowls (Meal-Prep)

3.53 from 93 votes

Greek Chicken Salad Bowls (Meal-Prep)

This Greek Chicken Salad Meal Prep recipe is one of my favorite ways to set myself up for a great week of lunches. Juicy seasoned chicken, crisp cucumber, sweet red bell pepper, briny kalamata olives, and creamy crumbled feta, all tossed in a bright homemade lemon dressing. I make four bowls at once, and every single one tastes just as fresh on day four as it does on day one.

Prep Time10

Cook Time8

Resting Time5

Total Time23

Course: Lunch

Cuisine: American, Greek

Keyword: Greek Salad bowl, Greek Salad Meal Prep

Servings: bowls

Author: Olivia Ribas

Ingredients

For the chicken

1 pounds boneless skinless free-range chicken breasts
2 tablespoons olive oil
3 cloves garlic minced
1 tablespoon dried oregano
1 teaspoon paprika
Kosher salt and freshly ground black pepper to taste

For the salad

1 red bell pepper chopped
1 cup red onions chopped
½ cup black olives sliced
1 medium cucumber diced
3 tablespoons feta cheese crumbled (omit if you are following whole30)
2 tablespoons extra virgin olive oil
½ teaspoon garlic minced
1 tablespoon lemon juice
Salt and freshly ground black pepper
1 tablespoon fresh parsley chopped

US Customary - Metric

Instructions

For the chicken breast

In a large bowl combine all the ingredients for the chicken. Toss everything together and marinate for at least 15 minutes to 1 hour.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the chicken and discard the marinade.
Cook each side for about 3-4 minutes or until the chicken breast reaches the internal temperature of 165F.
When it’s done, place it in the cutting board and let it cool before dicing.

For the salad

In a large bowl, toss together the red bell pepper, red onions, black olives, cucumber and feta cheese.
In a small bowl, whisk the olive oil, garlic, lemon juice, salt, and pepper.
Pour the dressing over the salad mixture, and toss. Top with fresh parsley.

Meal-Prepping:

Place an even amount of Greek salad and chicken breasts into four 2-cup capacity storage glass containers. Cover with the lid, and place in the fridge for up 4 days. It’s not necessary to heat in the microwave.

Video

Notes

You may want to keep the dressing separate in a little dressing container to keep the salad fresher during the week.
Don't skip marinating the chicken, as it adds a ton of flavor to the chicken.
Make sure you chop everything into small pieces so you can have a little bit of everything in each bite.

Nutrition