These Meal Prep Chicken Souvlaki Bowls with quinoa and grilled veggies are a delicious and easy lunch idea you'll want to eat all week!
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How to make this recipe
- Preheat BBQ. Mix together marinade and marinate chicken in a bowl for 15 min then begin grilling.
- Toss veggies with olive oil and salt in a large bowl.
- Add veggies to skewers then add to grill while the chicken is almost done cooking.
- Cook for 10 min then remove chicken and veggies from grill and let cool slightly.
- Cook quinoa and prepare other veggies. Dice chicken once cool enough to handle.
- Add quinoa, chicken and all veggies to bowls, topping each with tzatziki. Serve and enjoy!
Ingredients and substitutions
- Quinoa – rice, couscous or another grain like barley or farro can be used in place of quinoa.
- Grape tomatoes – cherry tomatoes or finely diced roma tomatoes will work well as a substitution for grape tomatoes.
- Cucumber – for a similar taste and shape use zucchini otherwise for a similar texture use celery.
- Kalamata olives – black olives with the pits removed is ideal. Use either diced or whole. Replace with green olives or leave out altogether.
- Tzatziki – sour cream or plain and unsweetened Greek yogurt will work well as a replacement for tzatziki.
Chicken
- Chicken breasts – chicken thighs are a great replacement for chicken breast and may even be a juicier cut of meat.
- Olive oil – use a neutral oil like sunflower seed oil, grape seed oil or canola oil to replace the olive oil.
- Lemon juice – use fresh or bottled lemon juice. In a pinch, use lime juice.
- Garlic – fresh or jarred minced garlic is recommended otherwise garlic powder or garlic salt can also be used. If using garlic salt, be mindful of any additional salt you add afterward.
- Oregano – Italian seasoning or dried basil can be used to replace oregano.
- Salt & pepper (to taste)
Vegetable Skewers
- Olive oil – use a neutral oil like sunflower seed oil, grape seed oil or canola oil to replace the olive oil.
- Salt (to taste)
- Zucchini – leave out any of the veggies listed below or replace with a veggie of your choice such as mushrooms, yellow squash, shallots, broccoli, etc.
- Red onions
- Red pepper
- Yellow pepper
Storing and reheating
These delicious chicken souvlaki quinoa bowls can be refrigerated in air-tight containers for up to 5 days – I wasn't lying when I said they're perfect for meal prep! I recommend storing the fresh vegetables (ex: cucumber and tomatoes) and tzatziki sauce separately so that you can reheat the dish without warming up the veggies and sauce. If you prefer not to warm up this dish, you can store the ingredients altogether and enjoy at room temperature the next day.
To reheat your bowls, sprinkle some water over the chicken and microwave for 1-2 minutes until the dish is warm.
Freezing the chicken
If you have leftover chicken, extend its life by freezing it. You can either freeze the extra chicken raw and marinated or cooked. Cooked chicken will keep frozen for up to four months. To enjoy, simply allow it to thaw overnight and then microwave it or bake it in the oven.
If you are freezing raw chicken, you can freeze it marinated for the next time you create this dish! Freeze the marinated chicken in a freezer bag or an airtight container for up to four months. When you're ready to enjoy the chicken, move from the freezer to the fridge overnight and then follow cooking instructions in the recipe card.
More chicken recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
- Get a meat thermometer to make sure your chicken is cooked through
Meal Prep Chicken Souvlaki Bowls (Video!)
Ingredients
- 2 cups cooked quinoa (usually 1 cup dry quinoa and 2 cups of water cooked in a pot on the stove or in a rice cooker)
- 1 cup grape tomatoes
- 1/2 cup cucumber, sliced
- 1/2 cup sliced kalamata olives
- 1/2 cup tzatziki
Chicken
- 1 lb chicken breasts, diced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp pepper
Vegetable Skewers
- 1 tbsp olive oil
- 1 tsp salt
- 1 zucchini, sliced
- 2 small red onions, sliced
- 1/2 red pepper, chopped
- 1/2 yellow pepper, chopped
Instructions
- Preheat BBQ to med-high heat. In a small bowl, mix together ingredients for chicken marinade. Marinate chicken in a bowl for 15 min, then grill on BBQ for 20 min, flipping halfway through.
- Meanwhile, toss veggies with olive oil and salt in a large bowl. Add veggies to skewers then add to grill within last 10 min of chicken being on the grill. Cook for 10 min then remove chicken and veggies from grill and let cool slightly.
- Meanwhile, cook quinoa and prepare other veggies. Dice chicken once cool enough to handle. Add quinoa, chicken and all veggies to bowls, topping each with tzatziki. Enjoy!
Video
Nutrition
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Kate says
These look so good!! Do you have a link for where to buy those glass containers?
Taylor Stinson says
Thanks so much Kate! 🙂 I got these containers at Ikea: http://www.ikea.com/ca/en/catalog/products/90233788/ I also found a couple at Winner’s one time (I assume Marshall’s would also have them if Winner’s does)
Lisa Noble says
I made these for my lunches this week and they are so delicious! Thank you so much for the recipe!!
Taylor Stinson says
YAY!!!! So happy you liked these bowls Lisa, thank you for sharing with me 🙂
Sam says
Hi i was just wondering how many calories this is, you usually pop up a list with the calories on it 🙂
Taylor Stinson says
Hey Sam – unfortunately I don’t have the nutritional info on my older recipes and I’m unable to go back and update them. Sorry about that!