Greek Chicken Salad Bowls

greek chicken salad bowl with hummus

This week is my first serious week back to meal prep since the holidays ended. Last week I meal prepped one dish to kind of get back into the swing of things. I made taco salads but it wasn’t very organized. I just cut up all the ingredients and cooked the meat and threw it all into containers to serve myself from. It’s a good way to do it if you are feeling lazy but don’t have much time to cook!

greek chicken salad bowl with hummus

Last week I also started a dietbet to kick-start the new year, you may have seen me post about it on instagram or facebook. The first week was really successful, and it looks like a lot of the other participants are starting the year off right also! I plan to do another diet bet after this one ends, a longer term diet bet so if you missed out on this one you can join the next one in a few weeks!

greek chicken salad bowl ingredients

As for my meal prep, this week I made Greek Chicken Salad Bowls and Thai Red Curry With Chicken and Rice. The Greek Chicken Salad Bowls recipe is really easy and would be great for a beginner meal prepper. You just need to bake your chicken breasts and then chop your ingredients and assemble the bowls! The dressing is also simple, just a tbsp of hummus and a lemon wedge to squeeze at serving time. This one would be a great summer recipe when you don’t want to stand over the hot stove, I’ll definitely be pulling this one out of my back pocket when the weather warms up. Right now it’s perfect because I really don’t want to eat soup this week!

greek chicken salad bowl in containers

I love this dish and make it often! It’s such an easy meal and it’s so fresh and delicious! If you make it please come back and let me know how you liked it.


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Easy beginner meal prep recipe. Greek Chicken Salad Bowls.
Greek Chicken Salad Bowls
Course Main Dish
Prep Time 45 minutes
Cook Time 30 minutes
Course Main Dish
Prep Time 45 minutes
Cook Time 30 minutes
Greek Chicken Salad Bowls
  1. Pre-heat oven to 375 F
  2. Arrange chicken breast on cookie sheet. Season with garlic salt and salt and pepper. Bake for 25-30 minutes.
  3. While chicken is cooking chop all veggies, feta, and dill.
  4. When chicken is cooked through remove from oven and allow to cool.
  5. Lay out your 10 containers. Divide chopped veggies, chickpeas, and feta evenly among containers.
  6. Once chicken is cool, chop and divide among containers. Top each salad with 1 tbps each of hummus and dill (more or less to taste) and a lemon wedge to squeeze upon serving. Store in the fridge for 5 days.
Recipe Notes


Yield: 10 servings

  • Amount Per Serving:
  • Calories: 356
  • Total Fat: 15.3g
  • Saturated Fat: 7.3g
  • Cholesterol: 110.6mg
  • Sodium: 622.6mg
  • Carbohydrates: 15g
  • Fiber: 2.9g
  • Sugar: 4.4g
  • Protein: 38.4g

*these nutritional values can vary dependant on your ingredients, it's important to use a kitchen scale to get the most accurate values.

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