Meal-Prep Greek Chicken Sheet Bowls

Greek cooking leans on bright lemon, oregano, and briny olives to wake up simple proteins. These sheet-pan chicken bowls roast juicy thighs with tomatoes, then pile them over quinoa with cucumber, red onion, and crumbled feta for easy meal-prep dinners.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 42g protein
• 34g carbs
• 20g fat

Every recipe here is free to read.

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 3 cups cooked quinoa
• 2 cups cherry tomatoes
• 1 large cucumber
• 1 small red onion
• 1/2 cup pitted kalamata olives
• 3/4 cup crumbled feta cheese
• 2 lemon
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh dill
• 1/2 cup plain nonfat Greek yogurt

Instructions

1. 1Preheat the oven to 425°F and line a large sheet pan with parchment or lightly oil it. Pat the chicken thighs dry and trim excess fat.
2. 2In a bowl, whisk olive oil with the juice of one lemon, oregano, garlic powder, salt, and black pepper. Add the chicken and toss to coat thoroughly.
3. 3Arrange the chicken thighs on one half of the sheet pan in a single layer. Halve the cherry tomatoes and scatter them on the other half of the pan with a light drizzle of the remaining oil and salt.
4. 4Roast for 22 to 26 minutes until the chicken reaches 165°F internally and the juices run clear, and the tomatoes are blistered and jammy. Rest the chicken 5 minutes before slicing.
5. 5While the chicken cooks, dice the cucumber and thinly slice the red onion. Cook or reheat the quinoa if needed and fluff it with a fork.
6. 6Stir the Greek yogurt with the juice of the remaining lemon, chopped dill, and salt to make a quick herbed sauce.
7. 7Slice the rested chicken into strips. Divide the quinoa among four meal-prep containers or bowls as the base.
8. 8Top each portion with sliced chicken, roasted tomatoes, fresh cucumber, red onion, and kalamata olives.
9. 9Sprinkle crumbled feta over everything and drizzle with the herbed yogurt sauce. Store sealed in the fridge up to 4 days; keep the sauce separate if packing ahead and add just before eating.