Greek Chicken Meal Prep Bowls

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

This take on meal prep is my absolute favorite and a perfect change up to the standard meal prep I have been used to for weeks (months actually!).

As a kid we used to vacation in the Greek islands every summer and I fell in love with their food. It’s clean, simple and super healthy.

Now as with most meal preps, you can change up your protein as you prefer. For me, marinated chicken kebob is the best and takes me back to Greece.

The cucumber salad is so clean and healthy, providing a ton of vitamins and minerals.

Your complex carbs come in the form of brown rice, which also gives you a very steady dose of fiber. Fiber is essential for healthy bowel movements and cleaning out your internal system. Added to that, brown rice gives your body a steady controlled energy release to last you throughout the day.

Now we get to my favorite part: the Greek yoghurt tzatziki sauce. The base is made of yoghurt, which is packed full of probiotics and protein. Probiotics are good bacteria that help create a healthy environment in your digestive system. They help boost your immune system, prevent bloating and gas, and have been thought to fight cancer. Added to that, lemon juice is packed full of Vitamin C, which helps keep your immune system strong. Then there’s garlic, which is highly nutritious and can also help fight the common cold.

So really, this meal prep is a WIN WIN for all!

Greek Chicken Meal Prep Bowls

Yield: 5 servings

Prep: 1 hour

Cook: 30 minutes

Total: 1 hour 30 minutes

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

5 stars (5 ratings)

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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

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

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