Greek Chicken Meal Prep Bowls
These Greek chicken meal prep bowls are high in protein and filled with Mediterranean flavors. They are a great make-ahead meal for lunch or dinner.
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Prep Time: 20 minutes -
Cook Time: 20 minutes
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Total Time: 40 minutes
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Yield: 4 bowls 1x -
Category: Meal Prep -
Method: Stovetop
Category:
Method:Ingredients
Greek Chicken:
- 1 pound chicken thighs, boneless, skinless
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (about 1/2 lemon)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Rice Pilaf:
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 1/2 cups white rice, uncooked
- 3 cups chicken broth
- 1 lemon, juiced
- 2 tablespoons fresh parsley, roughly chopped
- 2 tablespoons fresh dill, roughly chopped
Salad:
- 1/2 green bell pepper, seeded and diced
- 1/2 English cucumber, quartered and sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 1 tablespoon olive oil
- 1/2 lemon, juiced
To Serve:
- 1 cup tzatziki
- 1/2 lemon, cut into wedges
Instructions
- In a medium bowl, add the chicken marinade ingredients: olive oil, lemon juice, minced garlic, dried oregano, cumin, paprika, salt, and pepper, and whisk until well combined. Add the chicken thighs to the bowl, toss to coat in the marinade, and set aside.
- Next, prepare the rice pilaf. In a medium saucepan, warm the olive oil on medium heat, then add the rice and garlic, stir to coat it in oil, and cook for 1 minute. Add the chicken broth, bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork. Once cooked, add the lemon juice, chopped parsley, and chopped dill, and stir until well combined.
- While the rice cooks, cook the chicken. In a large pan or cast-iron skillet, warm a drizzle of olive oil on medium-high heat. Working in batches, add the chicken thighs and cook for 5-6 minutes per side or until the chicken is cooked through to an internal temperature of 165°F. Once cooked, transfer the chicken thighs to a plate and set aside.
- While the chicken cooks, prepare the salad. In a large bowl, add the chopped bell pepper, cucumber, cherry tomatoes, red onion, olives, and feta cheese, drizzle with olive oil and lemon juice, and toss to combine. Taste and adjust seasoning with salt and pepper as needed.
- Once the rice, chicken, and salad are ready, assemble the meal prep bowls. Evenly divide the rice pilaf across 4 meal prep containers, layer with ¼ of the sliced chicken and ¼ of the salad, and top each bowl with tzatziki and a wedge of lemon. (Note: If prepping the bowls ahead of time, wait to add the tzatziki and lemon until you are ready to serve.)
- The bowls can be served immediately or stored, without tzatziki and lemon wedges, in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Chicken Breasts: Swap the chicken thighs for 1 pound of boneless, skinless chicken breasts in step #1.
To Use Brown Rice: Swap the white rice for equal parts brown rice in step #2 and increase the cooking time to 40 minutes.
To Use Fresh Oregano: Swap the dried oregano for 1 tablespoon of fresh oregano in step #1.
To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder in steps #1 and #2.
To Use Dried Parsley: Swap the fresh parsley for 2 teaspoons of dried parsley in step #2.
To Use Dried Dill: Swap the fresh dill for 2 teaspoons of dried dill in step #2.
To Use Red Wine Vinegar: Swap each 1/2 lemon for 2 tablespoons of red wine vinegar.
Nutrition
- Serving Size: 4 servings
- Calories: 643 calories
- Sugar: 6 grams
- Fat: 26 grams
- Carbohydrates: 67 grams
- Fiber: 3 grams
- Protein: 36 grams
Find it online: https://kaynutrition.com/greek-chicken-meal-prep-bowls/
