Name: Meal Prep Greek Chicken Bowls That Make Lunchtime Exciting
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Greek-inspired
Ingredients: 2 pounds boneless, skinless chicken breasts; 1/4 cup olive oil; 3 tablespoons minced garlic (adjust to taste); 1/3 cup fresh lemon juice; 1 tablespoon distilled white vinegar; 1 tablespoon dried oregano; 1/3 cup plain Greek yogurt; Salt and black pepper, to taste; 2 English cucumbers, peeled and sliced; 1/3 cup lemon juice; 2 tablespoons olive oil; 1 tablespoon distilled white vinegar; 1/2 tablespoon minced garlic; 1/2 teaspoon dried oregano; 1 cup plain Greek yogurt; 1 English cucumber, finely diced; 1 teaspoon to 1 tablespoon minced garlic (adjust to preference); 1/2 tablespoon dried dill or 1 tablespoon fresh dill, finely chopped; 1 1/2 teaspoons fresh lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon chopped fresh mint (optional); Salt and black pepper, to taste; 3 cups cooked brown rice; 1 1/2 pounds cherry tomatoes, halved; 1/2 cup thinly sliced red onion

Description

High-protein, Mediterranean-inspired Meal Prep Greek Chicken Bowls with tender marinated chicken, crisp veggies, and creamy homemade tzatziki—perfect for easy weekday lunches.

Ingredients

For the Chicken:

2 pounds boneless, skinless chicken breasts

1/4 cup olive oil

3 tablespoons minced garlic (adjust to taste)

1/3 cup fresh lemon juice

1 tablespoon distilled white vinegar

1 tablespoon dried oregano

1/3 cup plain Greek yogurt

Salt and black pepper, to taste

For the Cucumber Salad:

2 English cucumbers, peeled and sliced

1/3 cup lemon juice

2 tablespoons olive oil

1 tablespoon distilled white vinegar

1/2 tablespoon minced garlic

1/2 teaspoon dried oregano

For the Tzatziki Sauce:

1 cup plain Greek yogurt

1 English cucumber, finely diced

1 teaspoon to 1 tablespoon minced garlic (adjust to preference)

1/2 tablespoon dried dill or 1 tablespoon fresh dill, finely chopped

1 1/2 teaspoons fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon chopped fresh mint (optional)

Salt and black pepper, to taste

For the Bowls:

3 cups cooked brown rice

1 1/2 pounds cherry tomatoes, halved

1/2 cup thinly sliced red onion

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Instructions

1. In a large zip-top bag, mix olive oil, garlic, lemon juice, vinegar, oregano, yogurt, salt, and pepper. Add the chicken and massage to coat well. Marinate in the fridge for at least 20 minutes or up to 12 hours.

2. Remove chicken from the marinade and discard the marinade. Heat a skillet with a little olive oil over medium-high heat. Cook the chicken for about 3–4 minutes per side, or until fully cooked (internal temp should reach 165°F). Let it cool before cutting into bite-sized pieces.

3. In a bowl, toss sliced cucumbers with lemon juice, olive oil, vinegar, garlic, and oregano. Set aside.

4. In a bowl, combine Greek yogurt, finely diced cucumber, garlic, dill, lemon juice, lemon zest, mint (optional), salt, and pepper. Chill until ready to use.

5. Cook brown rice according to package directions. Divide into 6 containers (about 1/2 cup per bowl). Top with halved cherry tomatoes and red onion slices. Add cooled, chopped chicken, a scoop of cucumber salad, and a dollop of tzatziki sauce.

6. Keep bowls refrigerated in airtight containers for 3 to 5 days. Best served cold.

Notes

For the best texture, store cucumber salad and tzatziki sauce in separate small containers and add them right before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Meal Prep Recipes
Method: Stovetop
Cuisine: Greek-inspired