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Meal Prep Greek Chicken Meatballs

These meal prep Greek chicken meatball bowls are the perfect make ahead lunch. Flavorful chicken meatballs and an easy cucumber salad served over cauliflower rice. Not only are these bowls quick and delicious, but they stay good all week. Substitute store-bought chicken meatballs for homemade if desired, you may also substitute white or brown rice for the cauliflower rice.

meal prep Greek chicken meatball bowls
all ingredients for Greek chicken meatballs

Cost breakdown for the meal prep Greek chicken meatballs:

  • Ground chicken – $2.99 (on sale)
  • Egg – $.09
  • Breadcrumbs – $.20
  • Garlic/Seasoning – $.18
  • Cucumber – $.50
  • Tomatoes – $2.49
  • Red Onion – $.89
  • Feta – $2.45
  • Kalamata Olives – $2.89
  • Lemon – $1
  • Balsamic Vinegar – $.15
  • Cauliflower Rice – $1.65 x 2
  • Pita or Naan Bread – $2.49

Total: $19.57

Per Serving (5 servings): $3.91

cucumber salad

Quick & flavorful Greek cucumber salad it the perfect addition!

I put everything in the microwave for 60-90 second and it is heated perfectly. The salad stays fresh and the meatballs are just warm enough.

meal prep Greek chicken meatballs with cucumber salad

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baked Greek chicken meatballs

Chicken meatballs are quick, flavorful, and so easy! Substitute store-bought meatballs for a quick substitution.

Instructions for the meal prep greek chicken meatballs:

For the chicken meatballs:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.

In a large mixing bowl combine the ground chicken, garlic, bread crumbs, egg, salt, pepper, and worcestershire sauce. Mix well to combine.

Using a 1 oz. portion scoop or measuring spoon, scoop even sized meatballs*. Roll into balls and place 2″ apart on the prepared baking sheet. Bake at 350 for 12-15 minutes or until the internal temperature reaches 165 degrees.

For the cucumber salad:

In a large mixing bowl combine the cucumber, tomatoes, kalamata olives, red onion, feta cheese, balsamic vinegar, and black pepper. Toss well to combine.

To assemble, divide prepared cauliflower rice evenly between the 5 containers. Evenly divide the meatballs between the containers. Top each container off with cucumber salad. Serve with a lemon wedge and a mini naan or pita bread.

For serving, I place the entire container in the microwave for 60-90 seconds. That is just long enough to warm the meatballs through but keep the cucumber salad fresh and crunchy. I also plac the naan bread in the microwave for 15-20 seconds to soften.

Notes:

*When portioning the meatballs try to get an even amount to divide between containers. Using a 1 oz. scoop I got 15 meatballs which is 3 for each bowl. 

bowl of cauliflower rice, cucumber salad, and Greek chicken meatballs

Meal Prep Greek Chicken Meatballs

5 from 2 votes
Course: Dinner, Lunch
Keyword: Chicken Meatballs, Cucumber Salad, Meal Prep
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 5 servings
Calories: 502kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

Equipment:

  • 5 Airtight containers

Ingredients: 

For the chicken meatballs:

  • 1 lb. Ground chicken
  • 2 cloves Garlic, minced
  • 1/2 cup Bread crumbs
  • 1 Egg
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Worcestershire sauce

For the cucumber salad:

  • 1 large English cucumber, diced
  • 1 pint Cherry tomatoes, halved
  • 6 oz. Kalamata olives, whole or halved
  • 1 medium Red onion, finely diced
  • 8 oz. Feta cheese, crumbled
  • 1 tbsp Balsamic vinegar
  • 1 tsp Black pepper
  • 2 12 oz. bags Cauliflower rice, substitute white or brown rice, cooked according to package instructions
  • 5 Naan or pita bread rounds
  • 1 Lemon, for garnish

Instructions:

For the chicken meatballs:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
  • In a large mixing bowl combine the ground chicken, garlic, bread crumbs, egg, salt, pepper, and Worcestershire sauce. Mix well to combine.
  • Using a 1 oz. portion scoop or measuring spoon, scoop even sized meatballs*. Roll into balls and place 2" apart on the prepared baking sheet. Bake at 350 for 12-15 minutes or until the internal temperature reaches 165 degrees.

For the cucumber salad:

  • In a large mixing bowl combine the cucumber, tomatoes, Kalamata olives, red onion, feta cheese, balsamic vinegar, and black pepper. Toss well to combine.
  • To assemble, divide prepared cauliflower rice evenly between the 5 containers. Evenly divide the meatballs between the containers. Top each container off with cucumber salad. Serve with a lemon wedge and a mini naan or pita bread.
  • For serving, I place the entire container in the microwave for 60-90 seconds. That is just long enough to warm the meatballs through but keep the cucumber salad fresh and crunchy. I also place the naan bread in the microwave for 15-20 seconds to soften.

Notes:

*When portioning the meatballs try to get an even amount to divide between containers. Using a 1 oz. scoop I got 15 meatballs which is 3 for each bowl. 

Nutrition:

Serving: 1 bowl | Calories: 502 kcal | Carbohydrates: 80 g | Protein: 37 g | Fat: 34 g | Saturated Fat: 12 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 161 mg | Sodium: 2519 mg | Potassium: 906 mg | Fiber: 5 g | Sugar: 12 g | Vitamin A: 904 IU | Vitamin C: 26 mg | Calcium: 383 mg | Iron: 3 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

meal prep bowl

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