There’s nothing quite like the refreshing taste of Greek Chicken Pasta Salad Meal Prep Bowls, especially on a busy weeknight when you need something flavorful yet easy to prepare. The vibrant combination of chicken, pasta, and fresh vegetables, all tossed in a zesty vinaigrette, makes this dish a must-try. Not only is it perfect for meal prep, but it’s also a delightful way to enjoy Greek flavors all week long. If you’re looking for a quick, nutritious option, this recipe is your answer, adding a delicious twist to your usual meals. For more options, check out our lightened-up Chicken Caesar Pasta Salad.

Why make this recipe

Reasons to try it

What makes this recipe special is its versatility and ease. You can whip it up in no time, making it ideal for meal prep on Sundays or quick weeknight dinners. Besides, the ingredients are healthy, perfectly suited for those following a balanced diet without sacrificing taste. You can easily adjust the recipe to include your favorite spices or vegetables, ensuring it meets your family’s preferences. You may also find Chicken Fajita Meal Prep Bowls useful.

"This salad has become my go-to meal prep for the week! It’s so tasty and keeps well in the fridge." You may also find Healthy Lemon Garlic Chicken Meal Prep Bowls useful.

How to make Greek Chicken Pasta Salad Meal Prep Bowls

Step-by-step overview

Creating these Greek Chicken Pasta Salad Meal Prep Bowls is easy! You’ll quick-pickle red onions, marinate and bake chicken, boil pasta, and then combine everything with fresh veggies and a delicious dressing. The result is colorful, nutritious bowls that can be enjoyed throughout the week. You may also find Meal Prep Chicken Quinoa Fried Rice Bowls useful.

Ingredients

What you’ll need

Gather the following ingredients to create your Greek Chicken Pasta Salad Meal Prep Bowls:

1 large lemon, juiced (about 3 tbsp / 45 ml) and zested
1/4 cup (40 g) thinly sliced red onion
1/3 cup (80 ml) extra-virgin olive oil
2 large cloves garlic, grated or finely minced
1 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
1 lb (450 g) boneless, skinless chicken breasts or thighs
8 oz (225 g) dried sturdy pasta (such as rotini, penne, or farfalle)
1 small English cucumber, quartered lengthwise and chopped
1 medium red bell pepper, cored and chopped
1 cup (150 g) cherry tomatoes, halved
1/3 cup (45 g) pitted Kalamata olives, halved
1/2 cup (75 g) crumbled feta cheese
1/4 cup (15 g) chopped fresh flat-leaf parsley

Directions

Step-by-step instructions

Quick-pickle the onions: In a large mixing bowl, combine the lemon juice and sliced red onion. Let sit for 10 minutes to soften the onion’s bite. Whisk in the lemon zest, olive oil, garlic, oregano, kosher salt, and black pepper until fully combined.
Marinate and bake the chicken: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Transfer exactly 2 tablespoons of your prepared vinaigrette to a medium bowl, add the chicken, and toss to coat. Arrange the chicken on the baking sheet and roast for 18 to 22 minutes, or until cooked through and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Let rest for 5 minutes, then chop into bite-sized pieces.
Boil the pasta: While the chicken roasts, cook the pasta in a large pot of heavily salted boiling water according to the package directions until al dente. Drain into a colander and briefly rinse under cold running water to stop the cooking process and remove excess surface starch (this helps prevent clumping). Drain very well.
Assemble the salad: To the large bowl containing the remaining vinaigrette and onions, add the well-drained pasta, chopped chicken, cucumber, bell pepper, cherry tomatoes, Kalamata olives, feta, and parsley. Toss thoroughly until everything is evenly coated in the dressing.
Portion for meal prep: Divide the pasta salad evenly among 4 airtight meal prep containers. Seal and refrigerate.

How to serve Greek Chicken Pasta Salad Meal Prep Bowls

Best ways to enjoy it

To enjoy your Greek Chicken Pasta Salad Meal Prep Bowls, simply take one from the fridge and either eat cold or reheat for a warm meal option. You can enhance the dish further by adding a sprinkle of extra feta or some fresh herbs. Pair it with a light yogurt dressing or a side of crusty bread to create a well-rounded meal.

How to store

Storage and reheating tips

These meal prep bowls are designed to last! Store them in airtight containers in the fridge for up to 4 days. For longer storage, these salads can be frozen; however, the texture of the veggies might change when thawed. It’s best to keep the dressing separate if you plan to freeze the salad for later.

Tips to make

Helpful cooking tips

Cook the pasta al dente: This helps maintain the pasta’s texture after it sits in the fridge.
Mix and match veggies: Feel free to use any vegetables you have on hand like zucchini, spinach, or artichokes for added flavor and color.
Make ahead: The vinaigrette can be made a few days in advance, saving you time.

Variations

Creative twists

You can easily customize this recipe based on your preferences or what’s available in your pantry. Try substituting chicken with shrimp for a seafood twist, or use gluten-free pasta for a lighter option. For a more Mediterranean flair, add roasted red peppers or chickpeas for an extra protein boost.

Frequently Asked Questions

Common questions

Can I use other types of pasta?
Absolutely! Feel free to substitute with your favorite pasta shapes or even switch to whole grain for a healthier alternative.

How do I ensure my chicken stays tender?
Marinating the chicken before baking helps keep it moist and flavorful. Also, avoid overcooking it in the oven.

Can this recipe be made vegetarian?
Yes! Replace the chicken with chickpeas or grilled vegetables for a delicious vegetarian option.

Conclusion

Greek Chicken Pasta Salad Meal Prep Bowls make for a deliciously satisfying meal that’s ready to go when you need it. For more meal prep ideas, you might also want to check out this Greek Pasta Salad Meal Prep or the Greek Chicken Pasta Salad for even more flavorful inspirations. Enjoy your cooking!

Greek Chicken Pasta Salad Meal Prep Bowls

A refreshing and flavorful Greek Chicken Pasta Salad that's perfect for meal prep on busy weeknights, combining chicken, pasta, and fresh vegetables in a zesty dressing.

Prep Time 15

Cook Time 25

Total Time 40

Serving Size 4 servings

Ingredients

For the Vinaigrette

3 tbsp Juice of 1 large lemon About 45 ml
1/4 cup Extra-virgin olive oil 80 ml
2 cloves Garlic, grated or finely minced
1 tsp Dried oregano
1/2 tsp Kosher salt
1/4 tsp Freshly cracked black pepper

For the Salad

1 lb Boneless, skinless chicken breasts or thighs
8 oz Dried sturdy pasta (such as rotini, penne, or farfalle) 225 g
1 small English cucumber, quartered lengthwise and chopped
1 medium Red bell pepper, cored and chopped
1 cup Cherry tomatoes, halved 150 g
1/3 cup Pitted Kalamata olives, halved 45 g
1/2 cup Crumbled feta cheese 75 g
1/4 cup Chopped fresh flat-leaf parsley 15 g
1/4 cup Thinly sliced red onion 40 g

Instructions

Preparation

In a large mixing bowl, combine the lemon juice and sliced red onion. Let sit for 10 minutes to soften the onion’s bite.
Whisk in lemon zest, olive oil, garlic, oregano, kosher salt, and black pepper until fully combined.

Cooking the Chicken

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Transfer exactly 2 tablespoons of your prepared vinaigrette to a medium bowl, add the chicken, and toss to coat.
Arrange the chicken on the baking sheet and roast for 18 to 22 minutes, or until cooked through and an instant-read thermometer reads 165°F (74°C).
Let rest for 5 minutes, then chop into bite-sized pieces.

Boiling the Pasta

While the chicken roasts, cook the pasta in a large pot of heavily salted boiling water according to the package directions until al dente.
Drain the pasta and briefly rinse under cold running water to stop the cooking process and remove excess starch.
Drain very well.

Assembling the Salad

In the large bowl with remaining vinaigrette and onions, add the well-drained pasta, chopped chicken, cucumber, bell pepper, cherry tomatoes, Kalamata olives, feta, and parsley.
Toss thoroughly until everything is evenly coated in the dressing.

Portioning

Divide the pasta salad evenly among 4 airtight meal prep containers, seal, and refrigerate.

Notes

Cook the pasta al dente to maintain its texture after refrigeration. Mix and match vegetables according to your pantry. The vinaigrette can be made in advance to save time.