Sheet Pan Greek Chicken Meal Prep Bowls
These Sheet Pan Greek Chicken Meal Prep Bowls are a low carb make ahead lunch idea seasoned with a simple lemon-oregano marinade, and they're ready in just 30 minutes!
Let me just blow your mind with my latest meal prep idea.
It's so easy, it's almost hands off. You do a bit of prep, mix together a few simple ingredients you likely already have on hand at home and boom, your lunches are ready to go for the week.
These Sheet Pan Greek Chicken Meal Prep Bowls are made on one pan, then you basically divide everything up between four meal prep bowls and you've only spent about 30 minutes in the kitchen. Isn't this way better than grabbing takeout for lunch at work?
I personally like to save my fancy cheat meals for the weekend hehe.
These Sheet Pan Greek Chicken Meal Prep Bowls are a delicious way to keep lunches simple, and they're also great as a last minute dinner that's packed with protein and healthy veggies. And even though they are similar to these Chicken Souvlaki Meal Prep Bowls I promise you this recipe is a MUCH easier version with less steps and all the flavour!
I used bell peppers, zucchini and red onion to keep things simple but you can always sub in other veggies like broccoli, mushrooms, green beans, sweet potato and more – the options are endless.
I was actually going to add potatoes to the mix because my mom makes these killer lemon-oregano Greek-style ones that are sooooooooo delicious and part of the Greek chicken dinners she makes on the regular.
However, and fellow potato lovers please don't hate me, but I have been trying to eat lower carb and get more veggies in (it's a personal challenge, I'm experimenting with my macros and fitness and all of that).
If you are looking to do a potato version you could always try these Baked Greek Fries though – they are my FAVE and such a delicious weekend meal!
But while I'm trying my best to eat low carb and packing in the veg, I also started thinking about the logistics of this recipe and how the potatoes have cooked unevenly with other sheet pan recipes I've made.
For these Sheet Pan Greek Chicken Meal Prep Bowls I decided to skip the potatoes because I knew I would have to cut them up super tiny to cook at the same speed as the chicken and vegetables, and then I would have to rinse them in water to remove as much starch as possible, and it just seemed like a whole process.
Honestly, veggies and potatoes don't do super well in sheet pan recipes from my experience. The veggies get overdone and soggy, and the potatoes remain hard and crisp. It's just not a good match.
Besides the *science* of sheet pan dinners, I do love them for the simplicity.
If you haven't tried one yet I'm telling you that they're a major time-saver, and you don't need a ton of ingredients or sauces to make them delicious.
I basically used ingredients from my pantry/fridge to make the Greek dressing for these Sheet Pan Greek Chicken Meal Prep Bowls. Just a bit of olive oil, lemon juice, a TON of garlic, some oregano, salt and pepper. It's really a no-brainer and SO easy! You don't even need to mix it all up in a bowl and dirty another dish, you can literally measure and pour over all the ingredients and then toss everything together.
I'm telling you, dinner doesn't get any easier than this.
As for the feta cheese, if you would rather keep this recipe dairy-free that's totally possible, just leave it out! I make substitutions to recipes like this all the time – sometimes I'll throw in some hummus, other times some tzatziki or freshly chopped parsley. It really depends what you have on hand in the fridge but you don't really need more to up the flavour in these Sheet Pan Greek Chicken Meal Prep Bowls.
A little lemon juice and some spices from your pantry can go a long way and this recipe's a good example of that!
Will you be making these Sheet Pan Greek Chicken Meal Prep Bowls?
I absolutely need more of this 30 minute meal prep in my life, it just makes life so much easier! Especially when you can save money and time at the same time!
If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!
Get your square glass meal prep bowls here!
And of course I get all my free-range chicken breasts from Butcher Box!
Sheet Pan Greek Chicken Meal Prep Bowls
Ingredients
- 3 chicken breasts, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 zucchini, thickly sliced
- 1 red onion, thickly sliced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup feta cheese, crumbled (leave out for Whole 30)
Instructions
- Preheat oven to 400 F. Add all ingredients except for feta to a large sheet pan and toss well to combine. Bake in oven once preheated for 18-20 minutes until chicken is fully cooked.
- Remove from oven and divide mixture among 4 glass meal prep bowls. Top with feta cheese (optional) and serve. Keeps in fridge up to 5 days.
Nutrition
Sherry K says
March 9, 2018 at 16:32I have been watching these great pan meals that you have on your site. Do I heat them up for lunch or eat them cold? Thanks.
Janea says
September 12, 2018 at 17:29Oh my, these came out so good! I forgot the feta the first day and was still fine, but with the feta was amazing. Thanks for a great recipe.
I have follow up questions. Do you add the feta to each bowl and then heat it up with the feta in it? Or do you eat these cold? Or would you recommend adding the feta after reheating?
Thank you!
Taylor Stinson says
September 13, 2018 at 16:38Hey Janea! So glad you liked this recipe!! Honestly you can eat it however…usually I will microwave with the feta on top (mostly because I’m lazy) but you could also microwave and then top with feta or just eat them cold. Depends on your personal preference. I always reheat because I like a hot lunch! 🙂
Deborah says
November 7, 2018 at 20:18So I punched everything into MyFitnessPal and got 202 calories. I think I may be using less chicken? How much does 3 chicken breasts weigh?
That aside, holy crap this is the most delicious thing I have ever eaten. I made some wild rice to put on the side. I’ll be making this all the time!
Taylor Stinson says
November 7, 2018 at 20:28Hey Deborah – I think it definitely depends on the size of your chicken breasts I think mine were around 1lb but I get club packs of chicken breasts that are often huge so that is where the discrepancy may come in. So happy you liked this recipe!!! It’s definitely what I whip up when I don’t know what to make but need it quick and easy 🙂
Kris says
November 14, 2018 at 13:06I’m not a fan of cooking, but I’m trying to eat healthier meals at home. I love your sheet pan meals and they are so easy to make! My husband has been my guinea pig… I’ve made a low-carb lasagna, sheet pan Greek chicken meal (twice) and a sheet pan teriyaki chicken with pineapple. My husband said these meals are all keepers, I actually enjoy making them and they burst with flavor. Thank you for making cooking fun and healthy! I’ve forwarded your recipes to several friends and look forward to following you on Instagram for more delicious meal ideas (especially low-carb)!
Taylor Stinson says
November 14, 2018 at 13:49Aww thank you SO MUCH Kris!!! This makes me so happy to hear!!! So glad you like the sheet pan meals so much, I do too – they are just so easy!!! Thank you so much for spreading the word about my site I’m glad you’re enjoying everything <3
Allison says
December 4, 2018 at 22:21So I made this for my first ever meal prep and it is amazing! I love it. It was so easy to make and just so tasty. Will definitely be using more of your recipes, thank you!!
Taylor Stinson says
December 5, 2018 at 08:15So happy you liked them Allison!! 🙂 Thanks so much for the kind words!!!
Takyesha says
January 2, 2019 at 08:57Good morning! Your recipes are so easy and helpful for someone trying to eat healthier! I have one quick question…I don’t have any glass bowls to store the Greek chicken in but have a plethora of mason jars. Can this meal be stored in the mason jars also?
Taylor Stinson says
January 2, 2019 at 09:13Aww thank you so much Takyesha! Yes mason jars would also be great for storage! Just remember to bring a bowl or plate to work if you’d like to make it easier to eat out of!
Michelle says
January 11, 2019 at 19:38Oh. My. Goodness. This was AMAZING. My husband said it was phenomenal after the first bite. The whole family enjoyed it immensely, even my 15 month old.
Taylor Stinson says
January 14, 2019 at 08:11YAY, so happy you liked it Michelle!!! Thanks for sharing with me 🙂
Chantene De Hart says
January 14, 2019 at 20:15I made this one last night and the flavor was great, but there was a lot of liquid in the pan for some reason, making everthing vegetable-wise, soggy.
Taylor Stinson says
January 14, 2019 at 20:21Hey Chantene – sometimes this can happen if the veggies get overcooked and unfortunately this sometimes has to do with how hot your oven is (every oven is different so this isn’t always predictable). Sorry your veggies were soggy!
Lauren says
January 15, 2019 at 15:04How do you plug this into Myfitness Pal so it matches the numbers you have above?
Taylor Stinson says
January 15, 2019 at 15:09Hey Lauren – I’m not sure what you mean. The nutrition facts listed on the recipe should be very close to accurate for one serving size (aka 1/4 of the whole recipe). If feel the need to do your own calculations, you can plug in all of the ingredients listed in their entirety, then divide the total by 4 to get one serving size.
Brittany says
January 28, 2019 at 22:30This is so tasty! My husband and I love it and it’s super easy to make! The feta really makes this recipe pop! Thanks so much for sharing this!
Taylor Stinson says
January 29, 2019 at 07:33So happy you liked it Brittany!!! 🙂
Michelle says
February 26, 2019 at 23:30Holy moly this recipe turned out so so good. So much flavor! Thanks for sharing!
Taylor Stinson says
February 27, 2019 at 08:10So happy you liked it Michelle 🙂
Sara says
February 27, 2019 at 09:31Just made this and it’s so good! I’m trying to so hard to stick to meal prepping but other recipes out there I’ve tried, I get bored of eating it by day 3. Not this one! I will definitely use more of your recipes. They’re simple and flavorful. Thank you!
harry moore says
March 13, 2019 at 06:18I made this almost as directed and it was fantastic. I had to stretch the serving size from 4 to 6 to have enough for unexpected company. I added 1 green pepper, 1/2 red onion, 1 Tbsp EVOO, 1 Tbsp lemon juice, a couple of shakes of Greek seasoning spice blend (out of oregano), and about 3 handfuls of grape tomatoes (which I wouldn’t do again, makes things wet). I baked it for 30 min. to be sure the chicken was done. By the way there was more than enough chicken for 6 using the listed amount. Everyone raved about it. The next time I make it I may server both feta cheese and Greek tzatziki sauce on the side. Thanks so much for a great recipe.
Nells says
April 30, 2019 at 23:00This Greek chicken has become a favorite in our house. The dressing is great even w/o the garlic. We can’t use garlic or onion but still find this dish sensational and so flavorful . Thanks for making mealtime so simple.. I need to check out your other recipes as well.
Taylor Stinson says
May 1, 2019 at 08:52So happy you loved it Nells 🙂
Anne says
May 27, 2019 at 19:46Recipe is delicious. However the experts recommend any refrigerated cooked chicken should only be kept between 3 to 4 days at most.
Taylor Stinson says
May 27, 2019 at 19:49I’ve eaten chicken up to 6 or 7 days afterward..it depends on the level of risk you are willing to take! Personally I tend to go with five days as that is a happy medium and have never had a problem 🙂
Bethany says
June 15, 2019 at 09:45Hi! We loved this recipe. Can I freeze the leftovers?
Taylor Stinson says
June 15, 2019 at 10:40Hey Bethany – so happy you enjoyed! I wouldn’t recommend freezing the leftovers for this particular recipe, I’m worried about how the veggies will hold up after being cooked. You can freeze the chicken in the marinade ahead of time though!
Don says
June 17, 2019 at 11:40I’ve been trying to eat healthier lunches at work and this was one of the first recipes I tried. So easy and soooo delicious. First time I brought it to work, a co-worker walked by and said “Oh my God, that smells so good! What is it?” I’ve experimented with other recipes, but I always seem to come back to this one. In fact, I usually share the lunch bowls with my adult daughter, and because we both love it, today I decided to double the recipe. It came out great, as usual, but now I realize we’re going to have way too much. Despite your comment above about freezing the leftovers, I may have to give it a try. Either that, or provide a couple of lunches for some co-workers. 🙂
Thanks for this great lunch!
Taylor Stinson says
June 17, 2019 at 13:08I’m so happy you love it Don!!! So glad to know it’s one of your go-tos 🙂 Let me know how it turns out if you try freezing it!