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Greek chicken bowls

Insanely delicious Greek Chicken Meal Prep Bowls. Greek Marinated Chicken, cucumber salad, tzatziki, red onion, and tomato, served over brown rice.
Prep : 10 Total : 25 minutes
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Ingredients
  

For the Chicken Marinade

  • 2 pounds boneless, skinless chicken breasts
  • 0.25 cup olive oil
  • 3 Tbsp garlic, minced adjust to preference
  • 0.33 cup fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 1 Tbsp dried oregano
  • 0.33 cup plain Greek yogurt
  • Kosher salt and freshly ground black pepper to taste

For the Cucumber Salad

  • 2 English cucumbers peeled and sliced
  • 0.33 cup lemon juice
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 0.5 Tbs minced garlic
  • 0.5 tsp dried oregano

For the Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 1 English cucumber finely diced
  • 1 tsp minced garlic up to 1 Tbs, adjust to garlic preference
  • 0.5 Tbs dill weed or 1 Tbs fresh dill, chopped fine
  • 1.5 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.5 tsp chopped fresh mint optional
  • Salt and pepper to taste

For Assembly

  • 3 cups cooked brown rice
  • 1.5 pounds cherry tomatoes halved
  • 0.5 cup red onion slices

Instructions
 

Preparation Steps

  • In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, Greek yogurt, and salt and pepper. Massage to mix.
  • Add chicken into the bag.
  • Massage to make sure chicken is fully covered and marinate for at least 20 minutes, up to 12 hours.
  • Drain the chicken from the marinade, discarding the marinade.
  • In a skillet, heat some olive oil over medium-high heat.
  • Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
  • Remove from pan, and let cool.
  • Once cool, cut into bite-sized pieces. Just make sure you let it cool, or all the juice will run out.
  • Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside.
  • Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, and lemon zest in a small bowl; season with salt and pepper. Add mint if using.
  • Refrigerate while assembling your bowls.
  • Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container. Halve cherry tomatoes and mix with red onion slices. Divide amongst the bowls.
  • Top with chicken, cucumber salad, and some tzatziki sauce.
  • Keep for 3-5 days in an airtight container, serve cold!

Notes

These Greek chicken bowls are perfect for meal prep, offering a delicious and healthy lunch option that can be enjoyed hot or cold. They stay good for 3-5 days when stored properly.