A wholesome Greek Chicken Salad Bowl made with grilled chicken thighs, fresh vegetables, quinoa, and feta cheese, perfect for meal prep. Each bowl is packed with flavor and nutrients.
1: Preheat your oven to 400°F.
2: Prepare the chicken: Season the chicken thighs with the Italian seasoning packet. Place the chicken thighs on a baking sheet lined with parchment paper. Bake for 25 minutes.
3: Flip and broil the chicken: After 25 minutes, flip the chicken thighs and bake for an additional 10 minutes. Broil the chicken thighs for 1-2 minutes on each side until they are crispy.
4: Cook the quinoa: While the chicken is baking, rinse the quinoa under cold water. In a medium saucepan, cook 1 cup of quinoa according to directions on the back.
5: Prepare the vegetables: Dice the red onion, cherry tomatoes, and cucumber. Halve the Kalamata olives. Slice the banana peppers.
6: Chop the chicken: Once the chicken is cooked, transfer to a cutting board. Chop the chicken thighs into bite-sized pieces.
7: Assemble the salad bowls: For each serving, place the following in a glass meal prep container: Approximately 1/2 cup of cooked quinoa, 1.5 chopped chicken thighs, ¼ cup of halved cherry tomatoes, ¼ cup of the diced red onion, ¼ cup of the diced cucumber, ¼ cup feta cheese, 2 tbsp of halved Kalamata olives, 2 tbsp of sliced banana peppers. Drizzle with 1 tbsp of olive oil and 1 tbsp of red wine vinegar. Sprinkle with oregano, salt, and pepper to taste.
8: Serve or store: Store the glass meal prep containers in the refrigerator until ready to eat!
