Grilled Chicken and Quinoa Meal Prep Bowls
Published Mar 06, 2019, Updated Sep 27, 2021
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These grilled chicken and quinoa meal prep bowls are Greek-inspired and loaded with flavor from quick pickled onions, feta and a homemade lemon vinaigrette.
Meal prep can be really hard to master, but I promise it is doable – no matter who you are, where you live, and how much time you have. I’m going to walk through my meal prep process and explain how this meal came together. I always find it helpful to hear about other’s processes, so figured I’d share!
I also have to mention that this bowl was inspired by one of my favorite spots for quick and healthy lunch here in Richmond, Stella’s Grocery. They have a similar bowl called the Greek Quinoa Bowl that I basically lived on during our kitchen renovation. If you’re local to Richmond and haven’t been to Stella’s yet, go today!
Meal Prep Process for Greek Chicken Quinoa Bowls
This apple cider vinegar chicken is truly a go-to protein. Whenever I’m unsure of what to meal prep for the week, I break out the apple cider vinegar and make this grilled chicken recipe. It’s such a versatile protein – meaning it can be used in a variety of ways. I made the chicken and then enjoyed it in these meal prep bowls, as well as this chicken Cobb salad and these chicken fajita quinoa bowls. I swapped out the recommended spices for the chicken in each of the recipes for this ACV chicken and it was delicious!
Each week when I meal prep, I like to make at least one big batch of grains. I rotate between quinoa and brown rice typically. This week, I used a batch of quinoa for these meal prep bowls as well as the chicken fajita quinoa bowls. Feel free to store one big container of the cooked grains in your fridge, or portion out the grains into your meal prep containers!
I typically buy a bunch of veggies each week and prep them. I am wayyyy more likely to reach for chopped veggies and hummus when they’re ready to eat and staring me down when I open the fridge. 😉 This week, I knew I would be having cherry tomatoes and cucumbers in this meal so I obviously bought those, and I also picked up a ton of greens because I’m all about having one salad a day (and I try to include greens with most of my meals).
I love to make a least one dressing or sauce on meal prep days. I made this lemon vinaigrette dressing for these meal prep bowls, but it is honestly so versatile and could be used for anything! Enjoy it on a salad, as a veggie dip or on a grain bowl. The options are endless! I usually pick one other of my favorite homemade dressings to make for the week so I have options. If I don’t have time to meal prep dressings and sauces, I usually buy one of these healthy store-bought dressings to have on hand (all about convenience sometimes!).
For this meal prep bowl, I also decided to add in quick pickled onions. I love this simple recipe and am a huge pickled veggie fan. I enjoy them with savory breakfasts, on grain bowls, in salads, on burgers, in wraps . . . is there anything that doesn’t taste better with pickled onions?!
In short, I always prep a versatile protein, a grain, veggies, 1-2 dressings and sometimes some bonus ingredients during my meal prepping sessions. With these ingredients prepped and ready to go, I’m able to easily throw together salads and grain bowls (just like this one!) to enjoy throughout the week.
More Bowl Meals to Try:
- Sweet Potato Brown Rice Bowl
- Falafel Bowl (Homemade Cava Bowl)
- Vegan Burrito Bowl
- Maple Mustard Tempeh Bowl
- Chicken Fajita Quinoa Bowl
- Roasted Harvest Bowl
- Tofu Cabbage Noodle Bowl
Grilled Chicken and Quinoa Bowl
- 16 oz grilled apple cider vinegar chicken
- 2 cups cooked quinoa
- 1 cup chopped cherry tomatoes
- 1 cup diced cucumbers
- 1/2 cup pickled onions
- 1/2 cup crumbled feta cheese
- spinach or mixed baby greens
- 1/2 cup lemon vinaigrette dressing
- Once all of your ingredients are prepped, grab 4 containers and make the bowls (I like using rectangular glass storage containers).
- Add a handful of greens to each container and top with 4 oz of grilled chicken, 1/2 cup cook quinoa, 1/4 cup tomatoes and cucumbers, 2 Tablespoons pickled onions and feta cheese.
- Place 2 Tablespoons of the dressing into small containers for easy transit. If you’re planning to eat the salads at home, you can keep the dressing stored in one larger container and use as needed. I like storing mine in a small mason jar.
Nutrition information is automatically calculated, so should only be used as an approximation.
I think you already know I am one of your fans 🙂
Do you have any suggestions of healthy substitutes if you don’t want to eat byproducts from animals please?
Your recipes are excellent and I have already prepared a few! Delicious and healthy…family and friends love particularly the Asian vegan meals.
It would be wonderful if all creative chefs and cooks could include a paragraph or two on veganizing each recipe so everyone has the option to not use flesh.
Delicious! I swapped in farro for the quinoa, which worked great. The perfect work lunch.
One of my favorite bowl recipes of all time!