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Greek Chicken Meal Prep Bowls

Greek Chicken Meal Prep Bowls

These Greek Chicken Meal Prep Bowls are the ultimate solution for a healthy, flavor-packed lunch. Featuring tender marinated chicken, a crisp cucumber salad, and creamy homemade tzatziki, this recipe brings the vibrant tastes of the Mediterranean right to your kitchen.
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Servings: 5 containers
Course: Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

Chicken & Base
  • 1 cup brown rice
  • 1 1/2 pounds cherry tomatoes, halved
  • 2 pounds boneless, skinless chicken breasts
  • 1/4 cup + 2 tbsp olive oil divided
  • 3 cloves garlic, minced
  • 1 lemon, juiced
  • 1 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • Kosher salt and freshly ground black pepper to taste
Cucumber Salad
  • 2 English cucumbers, peeled and sliced
  • 1/2 cup red onion, thinly sliced
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, pressed
  • 1/2 tsp dried oregano
Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1 English cucumber, finely diced
  • 2 cloves garlic, pressed
  • 1 tbsp chopped fresh dill
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 1 tsp chopped fresh mint optional
  • 2 tbsp olive oil

Method
 

  1. In a gallon-size Ziploc bag, combine the chicken breasts, 1/4 cup olive oil, minced 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 to ensure even coating.
    2 pounds boneless, skinless chicken breasts, 1/4 cup + 2 tbsp olive oil, 3 cloves garlic, minced, 1 lemon, juiced, 1 tbsp red wine vinegar, 1 tbsp dried oregano, Kosher salt and freshly ground black pepper
  2. Drain the chicken from the marinade and discard any leftover liquid.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook, flipping once, until cooked through (about 3-4 minutes per side). Let the chicken cool slightly before dicing it into bite-size pieces.
    1/4 cup + 2 tbsp olive oil
  4. To prepare the cucumber salad, combine the sliced cucumbers, red onion, lemon juice, olive oil, red wine vinegar, pressed garlic, and oregano in a small bowl. Set this aside to let the flavors meld.
    2 English cucumbers, peeled and sliced, 1/2 cup red onion, thinly sliced, 1 lemon, juiced, 2 tbsp olive oil, 1 tbsp red wine vinegar, 2 cloves garlic, pressed, 1/2 tsp dried oregano
  5. To make the tzatziki sauce, combine the Greek yogurt, diced cucumber, pressed garlic, fresh dill, lemon juice, lemon zest, and mint (if using) in a small bowl. Season with salt and pepper to taste, then drizzle with 2 tablespoons of olive oil. Refrigerate for at least 10 minutes.
    1 cup plain Greek yogurt, 1 English cucumber, finely diced, 2 cloves garlic, pressed, 1 tbsp chopped fresh dill, 1 tbsp freshly squeezed lemon juice, 1 tsp lemon zest, 1 tsp chopped fresh mint, 2 tbsp olive oil
  6. In a large saucepan, bring 2 cups of water to a boil and cook the brown rice according to the package instructions. Once finished, set it aside.
    1 cup brown rice
  7. To assemble the meal prep bowls, divide the cooked rice evenly into five containers. Top each with the diced chicken, cucumber salad, halved cherry tomatoes, and a generous dollop of tzatziki sauce.
    1 1/2 pounds cherry tomatoes, halved

Notes

Marinate the chicken for the full hour if time permits to ensure the flavors penetrate deeply. Use English cucumbers for the tzatziki and squeeze out excess moisture to prevent the sauce from becoming watery.