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!

Step 1 Preheat BBQ to med-high heat. In a small bowl, mix together ingredients for chicken marinade.

Step 2  Marinate chicken in a bowl for 15 min, then grill on BBQ for 20 min, flipping halfway through.

Step 3 Meanwhile, toss veggies with olive oil and salt & pepper in a large bowl. Add veggies to skewers then add to grill within last 10 min of chicken being on the grill.

Step 4 Cook for 10 min then remove chicken and veggies from grill and let cool slightly.

Step 5 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!

Storing and Reheating These delicious chicken souvlaki bowls can be refrigerated in airtight containers for up to 5 days! I recommend storing the fresh vegetables and tzatziki separately so that you can reheat the dish without warming up the veggies and sauce.

Freezing this Recipe  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 4 months. To enjoy, simply allow it to thaw in the fridge overnight and then microwave it or bake it in the oven.

Check out a couple of our other dinner recipes below!