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4.9 from 102 votes

Meal Prep Greek Chicken Rice Bowls

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Combine lemon juice, vinegar, olive oil, garlic and oregano in a small bowl.
  2. Slice the chicken breasts. Place 3/4 cup rice in each bowl, top with chicken, 1/4 of the tomatoes, cucumbers, pepper and olives.
  3. 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.
  4. 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.
  5. Drizzle with 1 teaspoon oil, lemon juice from 1 wedge, 1 tablespoon feta cheese and a sprinkle of parsley.
  6. 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.
  7. Add marinade to the bag. Allow to marinate for at least 30 minutes or up to overnight in the refrigerator.
  8. 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).
  9. Meanwhile preheat a grill, grill pan or heavy skillet over medium heat. Spray with oil and add the chicken, discard the marinade.
  10. 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

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 418

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.