Greek Chicken Meal Prep Bowls
Lemon-oregano chicken with rice, cucumber, tomatoes and tzatziki. Built to hold up in the fridge for four days of lunches or dinners.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
meal prep
high protein
gluten-free
Ingredients
- 1 1/2 lb boneless skinless chicken breasts
- 3 tbsp olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1 1/2 cups long-grain white rice, uncooked
- 1 cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1 cup tzatziki
Instructions
- 1
Whisk the olive oil, lemon zest and juice, garlic, oregano and salt. Coat the chicken and marinate 15 minutes, or up to overnight in the fridge.
- 2
Cook the rice according to the package directions.
- 3
Heat a grill pan or large skillet over medium-high heat and cook the chicken 6 to 7 minutes per side, until it reaches 165°F (74°C). Rest 5 minutes, then slice.
- 4
Divide the rice, chicken, cucumber, tomatoes, red onion and feta among four containers.
- 5
Pack the tzatziki separately and add it just before eating.
Tip: Keeps 4 days in the fridge. Reheat the rice and chicken, then add the cold vegetables, feta and tzatziki.