chicken breasts or thighs, roughly diced into bite-sized pieces
2 lbs
olive oil
1/4 cup
garlic, minced
3 tbsps
fresh lemon juice
1/3 cup
red wine vinegar
1 tbsp
dried oregano
1 tbsp
plain Greek yogurt
1/3 cup
Cucumber Salad
cucumber peeled and chopped
1
cherry tomatoes, halved
1/2 - 1 cup
lemon juice
1/3 cup
olive oil
2 tbsps
red wine vinegar
1 tbsp
minced garlic
1/2 tbsp
dried oregano
1/2 tsp
Salt and pepper to taste
Tzatziki sauce
plain Greek yogurt
1 cup
cucumber finely chopped or shredded or in a food processor
1
minced garlic
1 - 1/2 tbsps
fresh dill, chopped
1 tbsp
fresh lemon juice
1 1/2 tsp
Salt and pepper to taste
Ingredients
cooked rice
3 cups
Optional: red onion, thinly sliced for garnish
These Greek Chicken Bowls are a high-protein, satisfying lunch that is perfect for weekly meal prep!
NOTES:
You can use either chicken breast or thighs. Use a thermometer to check for chicken doneness, especially if you use thighs. It should read 165 when the chicken is fully cooked. Dice the chicken before marinating.
If you’re marinating the chicken for a few hours, leave it in the refrigerator until about 30 minutes before you’ll be cooking it so it can come to room temperature. This helps it cook more evenly.
We believe garlic should be measured with your heart so feel free to add more if you’d like!
For the tzatziki, if you don’t want a watery dip, squeeze the excess juice out of your cucumber. We peeled the cucumber, put it through the shredder attachment on the food processor, and then squeezed out the juice with a cheesecloth.
If avoiding dairy, opt for an unsweetened vegan Greek yogurt.
We used vegetable broth instead of water when making the rice so it would be more flavorful, but the rest of the bowl is flavorful enough that you can skip this if you don’t have broth on hand.
This bowl is also great served cold!
INSTRUCTIONS
Combine the chicken marinade ingredients (olive oil, garlic, lemon juice, red wine vinegar, oregano, Greek yogurt, and salt and pepper) in a large freezer bag. Add the chicken into the bag and massage the marinade into it until evenly coated and let it marinate for at least 30 minutes.
Meanwhile, make the cucumber salad by mixing the lemon juice, vinegar, olive oil, garlic, and oregano. Toss in the cucumber and cherry tomatoes and season with salt and pepper. Refrigerate.
To make the tzatziki, combine the cucumber, Greek yogurt, garlic, dill, lemon juice, salt, and pepper. Stir to combine. Taste and adjust seasoning as needed. Refrigerate.
Cook your rice as directed on the package.
Heat a large skillet over medium-high heat and add olive oil. Drain the excess liquid from the chicken marinade, then add chicken to the skillet. Chicken breasts will likely take about 6-8 minutes to cook, while thighs may take 12-18 minutes. Flip halfway through and use a meat thermometer to check for temperature.
To assemble the bowls, divide up the rice, top it with chicken, and place the cucumber salad and tzatziki right on top. If meal prepping, leave the salad and sauce on the side so you can heat the chicken and rice before serving.
Garnish with some thinly sliced red onion if desired.
Such a great way to food prep and eat health . I’ll have to give it a try