Creating Greek Chicken Quinoa Bowl Meal Prep is an enjoyable process. Follow these simple steps to make your meal prep hassle-free:

1. Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine quinoa with 4 cups of water or low-sodium chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until fluffy. Remove from heat and let it sit, covered, for another 5 minutes.

2. Prepare the Chicken: While the quinoa cooks, preheat your grill or stovetop pan over medium-high heat. Pat the chicken breasts dry and season with olive oil, garlic powder, oregano, thyme, paprika, salt, and pepper.

3. Grill the Chicken: Place the seasoned chicken breasts on the grill or pan. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Allow it to rest before slicing.

4. Chop the Vegetables: While the chicken is grilling, chop the cucumber, cherry tomatoes, red bell pepper, and red onion into bite-sized pieces.

5. Combine Ingredients: In a large serving bowl, mix the cooked quinoa, grilled chicken (sliced), diced vegetables, Kalamata olives, and crumbled feta cheese.

6. Dress the Salad: Drizzle your Greek dressing over the mixture. Toss gently to combine all ingredients well.

7. Portion for Meal Prep: Divide the quinoa bowls into meal prep containers. Each bowl should include an equal portion of quinoa, chicken, veggies, olives, and feta.

8. Garnish and Store: Top each bowl with fresh parsley. Squeeze a lemon wedge on each serving for added flavor. Cover containers and store them in the refrigerator. They will stay fresh for up to 4 days.