Meal-Prep Greek Chicken Bowls
480kcal
Ingredients
- 1 ½ lbs (680 g) chicken breast, cut into strips
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and pepper, to taste
Bowl Ingredients
- 2 cups cooked brown rice (or quinoa)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
- ½ cup tzatziki sauce
Instructions
- Marinate chicken. In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken strips; marinate at least 20 minutes (or overnight).
- Cook chicken. Heat grill pan/skillet over medium-high heat. Cook chicken 6–8 minutes, turning once, until golden and cooked through.
- Prepare bowls. Divide cooked rice (or quinoa) evenly into 4 containers.
- Top with veggies. Add tomatoes, cucumber, onion, and olives.
- Add protein. Place grilled chicken on top.
- Finish. Sprinkle with feta and add a spoon of tzatziki before serving (or pack separately if storing).
Notes
- Can swap brown rice with quinoa or cauliflower rice.
- Store bowls up to 4 days in the fridge.
- For meal prep, pack tzatziki separately to keep bowls fresh.
Private Notes
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