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Greek Chicken Meal Prep Bowls
5 from 27 votes

Greek Chicken Meal Prep Bowls

Greek Chicken Meal Prep Bowls combine marinated chicken breasts cooked in olive oil with brown rice, a fresh cucumber salad, and tzatziki sauce. The chicken is flavored with garlic, lemon, oregano, and red wine vinegar for a tangy, herbaceous profile. The cucumber salad and tzatziki add brightness and creaminess, making a balanced, make-ahead meal.

Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings: 5 servings
Course: Main Course

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
  • black pepper to taste, Kosher salt and freshly ground
  • salt 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
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground
  • 2 tablespoons olive oil

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. To make the cucumber salad, combine cucumbers, onion, lemon juice, olive oil, red wine vinegar, garlic and oregano in a small bowl; set aside.
  4. 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.
  5. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  6. Divide rice into meal prep containers. Top with chicken, cucumber salad, tomatoes and tzatziki sauce.