Servings
Font
Back
0 from 27 votes

Greek Chicken Meal Prep Bowls

Packed with everyone’s favorite fresh Greek flavors! With chicken, cucumber salad and homemade Greek yogurt tzatziki sauce!

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

Ingredients

  • 1 cup brown rice
  • 1 ½ pounds cherry tomatoes halved
For the chicken
  • 2 pounds boneless skinless chicken breasts
  • ¼ cup plus 2 tablespoons olive oil
  • 3 cloves garlic minced
  • Juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • Kosher salt and freshly ground black pepper to taste
For the cucumber salad
  • 2 English cucumbers peeled and sliced
  • ½ cup Thinly sliced red onion
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic pressed
  • ½ teaspoon dried oregano
For the tzatziki sauce
  • 1 cup plain greek yogurt
  • 1 English cucumber finely diced
  • 2 cloves garlic pressed
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon chopped fresh mint optional
  • Kosher salt and freshly ground black pepper to taste
  • 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.