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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 (9 ratings)

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.