Greek Chicken Meal Prep Bowls
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
5 servings
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Course
Main Course
Greek Chicken Meal Prep Bowls
Description
This recipe starts by marinating boneless, skinless chicken breasts in olive oil, garlic, lemon juice, red wine vinegar, oregano, salt, and pepper. After marination, the chicken is pan-seared until cooked through, then diced into bite-size pieces. Brown rice is cooked separately as a hearty base.
The cucumber salad combines peeled, sliced English cucumbers with thinly sliced red onion, lemon juice, olive oil, red wine vinegar, pressed garlic, and oregano to provide a crisp, tangy side. The tzatziki sauce is made from Greek yogurt mixed with diced cucumber, garlic, fresh dill, lemon juice and zest, optional mint, salt, pepper, and olive oil, delivering a creamy and bright contrast to the dish.
These components assembled compose portable meal prep bowls that offer protein, grains, and fresh vegetables with Mediterranean flavors. The recipe supports batch cooking and storing for later eating, making it practical for packed lunches or easy dinners.
Ingredients
- 1 cup brown rice
- 1 ½ pounds cherry tomato halved
For the chicken
- 2 pounds boneless skinless chicken breasts
- ¼ cup olive oil plus 2 tablespoons
- 3 cloves garlic minced
- lemon juice of 1
- 1 tablespoon red wine vinegar
- 1 tablespoon oregano dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the cucumber salad
- 2 cucumber peeled and sliced, English
- ½ cup red onion thinly sliced
- lemon juice of 1
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 cloves garlic pressed
- ½ teaspoon oregano dried
For the tzatziki sauce
- 1 cup yogurt plain, Greek
- 1 English cucumber finely diced
- 2 cloves garlic pressed
- 1 tablespoon dill chopped, fresh
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon mint optional, chopped, fresh
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons olive oil
Instructions
- In a gallon size Ziploc bag, combine chicken, 1/4 cup olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- To make the cucumber salad, combine cucumbers, onion, lemon juice, olive oil, red wine vinegar, garlic and oregano in a small bowl; set aside.
- To make the tzatziki sauce, combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint 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.
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Divide rice into meal prep containers. Top with chicken, cucumber salad, tomatoes and tzatziki sauce.
User Reviews
Overall Rating
5
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