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Greek Chicken Meal Prep Bowls

Greek Chicken Meal Prep Bowls

Greek Chicken Meal Prep Bowls are the ultimate solution for anyone looking to stay on track with healthy eating without sacrificing flavor. These bowls combine zesty marinated chicken, a crisp cucumber salad, and creamy homemade tzatziki over a bed of hearty brown rice.
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Prep Time 25 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Servings: 6 bowls
Course: Lunch, Main Course
Cuisine: Greek, Mediterranean
Ingredients Method Notes

Ingredients
  

Greek Chicken
  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 3 tablespoons minced garlic
  • 1/3 cup fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • 1/3 cup plain Greek yogurt
  • Kosher salt and freshly ground black pepper to taste
Cucumber Salad
  • 2 English cucumbers peeled and sliced
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon dried oregano
Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1 English cucumber finely diced
  • 1 tablespoon minced garlic 1 tsp to 1 tbsp, to taste
  • 1/2 tablespoon dried dill weed or 1 tablespoon fresh dill
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon chopped fresh mint optional
  • salt and pepper to taste
The Base and Toppings
  • 3 cups cooked brown rice
  • 1 1/2 pounds cherry tomatoes halved
  • 1/2 cup red onion slices

Method
 

  1. Marinate the Chicken: In a large plastic zip-top bag, combine the olive oil, garlic, lemon juice, red wine vinegar, oregano, Greek yogurt, salt, and pepper. Massage the bag to mix the ingredients, then add the chicken breasts. Ensure the chicken is fully coated and marinate in the refrigerator for at least 20 minutes, or up to 12 hours.
    2 pounds boneless skinless chicken breasts, 1/4 cup olive oil, 3 tablespoons minced garlic, 1/3 cup fresh lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, 1/3 cup plain Greek yogurt, Kosher salt and freshly ground black pepper
  2. Cook the Chicken: Drain the chicken from the marinade and discard the excess liquid. Heat a skillet over medium-high heat with a little olive oil. Add the chicken and cook for approximately 3 to 4 minutes per side, depending on thickness, until the internal temperature reaches 165 degrees Fahrenheit.
    2 pounds boneless skinless chicken breasts
  3. Cool and Dice: Remove the chicken from the pan and let it cool completely. Once cool, cut the chicken into bite-sized pieces. Allowing it to cool first ensures the juices stay locked inside.
    2 pounds boneless skinless chicken breasts
  4. Prepare the Cucumber Salad: In a medium bowl, toss the chunked cucumbers with lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set this aside to let the flavors meld.
    2 English cucumbers, 1/3 cup lemon juice, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 tablespoon minced garlic, 1/2 teaspoon dried oregano
  5. Mix the Tzatziki: In a small bowl, combine the Greek yogurt, diced cucumber, garlic, dill, lemon juice, and lemon zest. Add the optional mint if desired and season with salt and pepper. Refrigerate until you are ready to assemble.
    1 cup plain Greek yogurt, 1 English cucumber, 1 tablespoon minced garlic, 1/2 tablespoon dried dill weed, 1 1/2 teaspoons fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon chopped fresh mint, salt and pepper
  6. Assemble the Bowls: Cook your brown rice according to the package directions. Divide the cooked rice into six meal prep containers (about 1/2 cup each). Add the halved cherry tomatoes and red onion slices to each bowl.
    3 cups cooked brown rice, 1 1/2 pounds cherry tomatoes, 1/2 cup red onion slices
  7. Final Assembly: Top each bowl with a portion of the cooked chicken, a serving of cucumber salad, and a dollop of tzatziki sauce.
  8. Store: Seal the containers and keep them in the refrigerator for 3 to 5 days. These are best served cold!

Notes

Expert TipsUse English Cucumbers: These cucumbers have thinner skins and fewer seeds, which helps them stay crisp for 3 to 5 days in the refrigerator without becoming soggy.Reheating Options: If you prefer warm chicken and rice, use divided containers so you can easily remove the cold cucumber salad and tzatziki before popping the chicken and rice into the microwave.Adjust the Garlic: This recipe is garlic-forward. If you prefer a milder flavor, feel free to reduce the amount of garlic in the marinade and the tzatziki sauce.Let the Chicken Rest: Never cut into hot chicken immediately after cooking. Letting it rest for a few minutes ensures the meat remains tender and juicy for your meal prep.