These Sheet Pan Greek Chicken Meal Prep Bowls are a low carb lunch idea with a lemon-oregano marinade, and they're ready in 30 minutes!
Ingredients in this recipe
Let me just blow your mind with my latest meal prep idea.
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?
Here's what you need to make these bowls:
- chicken breasts
- red and yellow pepper
- red onion
- olive oil
- lemon juice
- feta cheese
How to make Greek chicken on a sheet pan
This recipe is 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 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.
Here's how to make this Greek Chicken:
- Add all ingredients (including marinade) except for the cheese to a large sheet pan and toss well.
- Bake for 20 minutes until chicken is fully cooked.
- Divide among 4 glass meal prep bowls, then top with feta cheese. Serve and enjoy!
This recipe is pretty versatile so don't be afraid to switch things up to use up what you have on hand in the fridge. The marinade should be easy enough thanks to pantry staples, but I've listed a few alternatives below too.
Chicken – I prefer chicken breast for this recipe, but you can also cut up 1lb of boneless skinless chicken thighs, or even use chicken drumsticks. You may need to cook the drumsticks for a bit longer, however, since they are bone-in and won't be cut up into small pieces. Use a meat thermometer if in doubt and make sure the chicken is cooked to 165 F if using the drumsticks.
Veggies – 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.
Marinade ingredients – You need olive oil, lemon juice, oregano, garlic and salt & pepper as the sauce for this Greek chicken. You can sub in canola/vegetable oil if you're really stuck, but I would not recommend making any other substitutions here.
Feta cheese – If I don't have it on hand, sometimes I leave the feta cheese out – you don't exactly need it, but it's a nice addition! You can also use goat cheese, or even mozzarella cheese (then it will melt deliciously when you reheat the bowls!)
What to serve with Greek chicken
If you're not following a low-carb diet plan, potatoes pair so great with this dish! If you are a huge fan of potatoes, like myself, and are looking to incorporate even more potatoes to this recipe than just a side, you could always try these Baked Greek Fries – they are my favourite weekend meal!
Here are some other side dish ideas:
- Frozen fries
- Roasted potatoes
- Egg noodles
Storing and reheating
You can store these Greek Chicken Meal Prep Bowls in the fridge up to 5 days. To reheat, simply sprinkle a little bit of water overtop (this combats that leftover chicken taste) and microwave for 1-2 minutes. Add any remaining fresh cheese afterwards if you'd like, but you're also safe to heat the cheese.
Can you freeze this recipe?
Unfortunately this recipe will not do well frozen. The chicken would freeze fine, but the veggies would not. However, you probably won't have too many leftovers with this chicken so it shouldn't be a problem! If you really need to freeze this dish, I recommend you separate the chicken and freeze in a glass bowl. You can defrost in the fridge overnight then reheat as per the instructions above, or you can add the chicken to another meal repurpose it.
More easy sheet pan dinners
Meal prep tools
- 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
- 1 lb 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)
- 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.