Meal Prep Grilled Chicken Veggie Bowls

Meal Prep to refresh your workweek lunches. This quinoa veggies and grilled chicken meal-prep bowl is a tasty and wholesome meal. Plus, you’ll get the added benefit of the nutritional powerhouse that is quinoa!

by Veronica Brandy

Veronica Brandy

Veronica is the co-founder of Eatwell101. Veronica's culinary education started at 3 and came through hands-on experience—helping her mother and grand-mother running restaurants and catering services, cooking for friends and family. In 2011, Veronica and her husband joined forces to create Eatwell101, bonding over their shared love of food and cooking as a family.

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Updated Jan 21, 2026

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Ingredients list for the Meal Prep Grilled Chicken Veggie Bowl

For the chicken and marinade

• 2 pounds (900g) boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Juice of 1 lime
• 1 tablespoon Italian seasoning
• Salt and freshly ground black pepper, to taste

The salad

• 1 cup quinoa
• 1 seedless cucumber, peeled and spiralized
• 2 carrots, peeled and spiralized
• 1/2 cup thinly sliced red onion
• 1 scallion, chopped
• Toasted sesame seeds, for the topping

The sauce

• 1 cup plain Greek yogurt (optional for paleo)
• 2 cloves garlic, grated (optional)
• 2 tablespoons olive oil
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon grated lime zest
• Salt and freshly ground black pepper, to taste

Directions

1. In a large bowl or container, combine chicken breasts, olive oil, garlic, lime juice and Italian seasoning. Season with a pinch of salt and pepper. Marinate chicken breasts for 15 to 20 minutes, turning the chicken from time to time.

2. While chicken is marinating, cook quinoa according to package instructions and set aside.

3. Heat olive oil in a large skillet over medium high heat. Cook chicken breasts drained from the marinade for about 3-4 minutes per side, until golden and cooked through. Allow to cool down for a couple of minutes before slicing.

4. To make the sauce, combine Greek yogurt, garlic, lime juice, lime zest in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerate for at least 10 minutes, allowing the flavors to meld; set aside.

5. Divide quinoa into bowls or meal prep containers. Top with cucumber, carrot, onion, sliced chicken, chopped scallion and sauce. Sprinkle with toasted sesame seeds. Enjoy! ♡

Photo credit: © Eatwell101.com

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