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Meal Prep Greek Chicken Bowls Protein

Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 39 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Greek-Inspired, Mediterranean
Ingredients Method

Ingredients
  

Ingredients
  • Greek Chicken
  • 1¼ lb boneless skinless chicken breasts (567 g)
  • 1½ tbsp extra-virgin olive oil 22 ml
  • 2 tbsp fresh lemon juice 30 ml
  • 3 garlic cloves minced (9 g)
  • 2 tsp dried oregano 2 g
  • 1 tsp paprika 2 g
  • 1 tsp kosher salt 6 g
  • ½ tsp ground black pepper 1 g
Tzatziki
  • 1 cup plain nonfat Greek yogurt 245 g
  • ½ cup grated cucumber squeezed dry (75 g)
  • 1 tbsp fresh lemon juice 15 ml
  • 1 small garlic clove grated (3 g)
  • 2 tbsp chopped fresh dill 6 g
  • ¼ tsp kosher salt 1.5 g
  • ⅛ tsp ground black pepper 0.25 g
Bowls
  • 1½ cups cooked rice 278 g
  • 1½ cups chopped cucumber 200 g
  • 1½ cups halved cherry tomatoes 225 g
  • ½ cup sliced red onion 75 g
  • ⅓ cup Kalamata olives 50 g
  • ½ cup crumbled feta cheese 75 g
  • ¼ cup chopped fresh parsley 15 g
  • 1 lemon cut into wedges (120 g)

Method
 

Instructions
  1. Toss the chicken with olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Marinate for 15–30 minutes.
  2. Mix the Greek yogurt, grated cucumber, lemon juice, garlic, dill, salt, and pepper. Refrigerate until needed.
  3. Heat a skillet over medium-high heat. Cook the chicken for 5–6 minutes per side, or until it reaches 165°F.
  4. Rest the chicken for 5–10 minutes, then slice it into strips.
  5. Divide the cooked rice among four meal-prep containers.
  6. Add the chicken, cucumber, tomatoes, onion, olives, feta, parsley, and lemon wedges.
  7. Store the tzatziki separately. Refrigerate the bowls for up to four days.
  8. Reheat only the chicken and rice for 1½–2 minutes, then add the cold ingredients and tzatziki.