Print

Easy Greek Chicken Meal Prep Bowls with Lemon Rice

Greek chicken meal prep bowls - featured image
Print Recipe

These Easy Greek Chicken Meal Prep Bowls with Lemon Rice are a quick and delicious meal prep solution, featuring tender marinated chicken, bright lemon rice, and fresh veggies. Perfect for a week of healthy, stress-free lunches.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1/2 cup (120g) plain Greek yogurt
  • 2 tablespoons (30ml) olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (200g) long-grain white rice
  • 2 cups (480ml) chicken broth
  • 2 tablespoons (30ml) fresh lemon juice (for rice)
  • Zest of 1 lemon
  • 1 tablespoon (15g) butter or olive oil
  • 1/2 teaspoon salt (for rice)
  • 1 medium English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cup (80g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) feta cheese, crumbled
  • A handful fresh parsley or dill, chopped
  • 3 tablespoons (45ml) olive oil (for dressing, optional)
  • 1 tablespoon (15ml) red wine vinegar (for dressing, optional)
  • 1/2 teaspoon dried oregano (for dressing, optional)
  • Salt and pepper to taste (for dressing, optional)

Instructions

  1. In a large mixing bowl, combine 1/2 cup Greek yogurt, 2 tablespoons olive oil, 3 tablespoons fresh lemon juice, 4 minced garlic cloves, 2 teaspoons dried oregano, 1/4 teaspoon cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until smooth.
  2. Add the chicken breasts and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 4 hours).
  3. Rinse 1 cup of rice in a fine-mesh strainer under cold water until the water runs clear.
  4. In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the rinsed rice and stir for about 1 minute until slightly toasty.
  5. Add 2 cups chicken broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18 minutes. Do not lift the lid.
  6. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in 2 tablespoons fresh lemon juice and the zest of 1 lemon. Set aside.
  7. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil.
  8. Remove chicken from marinade, letting excess drip off. Place in the hot pan and cook for 5-7 minutes on the first side until deep golden brown.
  9. Flip and cook for another 5-7 minutes until internal temperature reaches 165°F (74°C). Let rest on a cutting board for 5 minutes.
  10. While chicken rests, dice cucumber, halve cherry tomatoes, thinly slice red onion, halve olives, crumble feta, and chop herbs.
  11. If making dressing, whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon dried oregano, and salt and pepper to taste.
  12. Slice rested chicken against the grain into 1/2-inch thick strips.
  13. Divide lemon rice among meal prep containers. Top with sliced chicken, cucumber, tomatoes, red onion, olives, feta, and fresh herbs.
  14. Drizzle with dressing if using, or keep dressing separate to add before eating.

Notes

For best results, marinate chicken for at least 30 minutes but no more than 4 hours. Store cucumber and dressing separately to keep veggies crisp. Bowls taste even better on day two.

Nutrition

Keywords: Greek chicken meal prep, lemon rice, meal prep bowls, healthy lunch, easy dinner

Find it online: https://islatable.com/easy-greek-chicken-meal-prep-bowls-with-lemon-rice/