Make dinner way in advance with these meal prep Greek-style chicken quinoa bowls! So quick to throw together and packed full of healthy Greek goodness.
In a small bowl, whisk 2 tablespoons olive oil, lemon juice, garlic, parsley, yogurt, and salt and pepper to taste. Place chicken in a ziplock bag and pour marinade on top. Seal bag and turn several times to coat chicken. Place chicken in refrigerator and let marinate 2 hours or up to 24 hours.
Remove chicken from marinade and discard marinade. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmery. Add chicken to skillet and saute several minutes until chicken is browned and no longer pink. Remove from heat and cool.
In a medium bowl, combine red onion, cucumber, avocado, tomatoes, cheese, lemon juice, and salt and pepper to taste.
Divide quinoa, veggie mixture, and cooled chicken between 4 containers, Enjoy immediately or refrigerate up to 4 days.