Meal Prep Greek Chicken Rice Bowls

Name: Meal Prep Greek Chicken Rice Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless; 2 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 1 tablespoon extra virgin olive oil; 3 cloves garlic; 2 teaspoons dried oregano; 1-1/4 cups quick cooking brown rice; 2 cups low sodium chicken broth; 1 dry pint cherry or grape tomatoes; 1 medium cucumber; 1 small orange bell pepper; 20 pitted kalamata olives; 4 teaspoons extra virgin olive oil; 1 medium lemon; 1/4 cup crumbled Feta cheese

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4.9

102 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4 servings
Calories
418 kcal
Course
Lunch, Dinner, Others
Cuisine
Greek

Meal Prep Greek Chicken Rice Bowls

Iris Warren

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Bring the flavors of the Mediterranean to work with these Greek Chicken Meal Prep Rice Bowls – the perfect recipe to make ahead!

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Ingredients

Servings

1 1/2 pounds boneless (skinless chicken breasts (2 large or 3 small))
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
3 cloves garlic (minced)
2 teaspoons dried oregano
1-1/4 cups quick cooking brown rice (such as Uncle Bens 10 min rice)
2 cups low sodium chicken broth
1 dry pint cherry or grape tomatoes
1 medium cucumber (peeled, seeded and cut into bite-sized pieces)
1 small orange bell pepper (cut into 1-inch pieces)
20 pitted kalamata olives (sliced)
4 teaspoons extra virgin olive oil
1 medium lemon (quartered)
1/4 cup crumbled Feta cheese

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Instructions

Combine lemon juice, vinegar, olive oil, garlic and oregano in a small bowl.
Slice the chicken breasts. Place 3/4 cup rice in each bowl, top with chicken, 1/4 of the tomatoes, cucumbers, pepper and olives.
Slice the chicken breasts. In 4 meal containers, layer 3/4 cup rice and 1/4 of the chicken, in separate containers or baggies pack ¼ of the tomatoes, cucumbers, bell pepper, olives and feta.
Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound with a mallet or rolling pin to an even thickness, about ½ inch thick, being careful not to puncture the bag.
Drizzle with 1 teaspoon oil, lemon juice from 1 wedge, 1 tablespoon feta cheese and a sprinkle of parsley.
When ready to eat, heat the chicken and rice, top with veggies, olives and cheese and drizzle with 1 teaspoon olive oil and lemon juice from 1 wedge.
Add marinade to the bag. Allow to marinate for at least 30 minutes or up to overnight in the refrigerator.
Bring the rice and broth to a boil. Reduce heat to simmer, cover and cook 10 to 12 minutes (or until rice is tender and broth is absorbed).
Meanwhile preheat a grill, grill pan or heavy skillet over medium heat. Spray with oil and add the chicken, discard the marinade.
Cook 5 to 6 minutes per side or until chicken is cooked through. Allow chicken to rest while you make the rest of the bowl.

Notes

To meal prep, pack the veggies in separate containers or baggies to make it easy to reheat.
To freeze, place meal prep containers without the veggies in the freezer for up to 3 months. Transfer to the refrigerator overnight to thaw before reheating in the microwave.

Nutrition Information

Show Details

Serving 1bowl Calories 418kcal (21%) Carbohydrates 23g (8%) Protein 44g (88%) Fat 17g (26%) Saturated Fat 3g (15%) Cholesterol 133mg (44%) Sodium 781.5mg (33%) Fiber 2.5g (10%) Sugar 2.5g (5%)