Greek Chicken Bowls (Meal Prep Easy)

The recipe makes six of these great Greek Chicken Meal Prep Bowls. I like to eat one the day I make it, and then use the rest for lunches for the husband and I for the next few days. It is so nice to have a lunch ready for me, and not have to try and come up with what I am going to eat.

My daughter, who is in elementary school, and loves Greek inspired food as well even asked if she could take one of the Greek Chicken Meal Prep Bowls to school for lunch. And the great thing is I could say yes because they taste great cold. I like to eat them chilled. But if you want, you can heat the chicken and rice portions up before eating, or cook this fresh, and eat day of, while the chicken is still hot. You could also split the salad and chicken and rice into separate containers if you want to reheat!

I hope you enjoy Greek Chicken Meal Prep Bowls as much as we do!



Greek Chicken Bowls (Meal Prep Easy)

Ingredients;

Greek Chicken;
2 pounds boneless, skinless chicken breasts
1/4 cup olive oil
3 Tbs garlic, minced (Note, adjust to preference)
1/3 cup fresh lemon juice
1 Tbs red wine vinegar
1 Tbs 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 Tbs olive oil
1 Tbs red wine vinegar
1/2 Tbs minced garlic
1/2 tsp dried oregano


Tzatziki Sauce;
1 cup plain Greek yogurt
1 English cucumber, finely diced
1 tsp – up to 1 Tbs minced garlic (adjust to garlic preference)
1/2 Tbs dill weed, or 1 Tbs fresh dill, chopped fine
1 1/2 tsp fresh lemon juice
1 tsp lemon zest
1/2 tsp chopped fresh mint (optional)
Salt and pepper to taste


The Rest;
3 cups cooked brown rice
1 1/2 pounds cherry tomatoes, halved
1/2 cup red onion slices


Instructions;
In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.

Add chicken into the bag.

Massage to make sure chicken is full 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.

I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.

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.

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