Weekend Meal Prep Greek Chicken (Print)

Tender Greek chicken, herbed rice, crisp veggies, and tzatziki create balanced, meal-prep friendly bowls.

# Ingredients:

→ Chicken Marinade

01 - 1 1/2 pounds boneless, skinless chicken breasts or thighs
02 - 3 tablespoons olive oil
03 - 3 tablespoons freshly squeezed lemon juice
04 - 2 garlic cloves, minced
05 - 2 teaspoons dried oregano
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper

→ Herbed Rice

09 - 1 cup long-grain white rice, rinsed
10 - 2 cups water or chicken broth
11 - 1 tablespoon olive oil
12 - 1/4 cup fresh parsley, chopped
13 - 1 tablespoon fresh dill, chopped
14 - 1/2 teaspoon salt

→ Bowl Toppings

15 - 1 large English cucumber, diced
16 - 1 cup cherry tomatoes, halved
17 - 1/2 small red onion, thinly sliced
18 - 1/2 cup Kalamata olives, pitted and halved
19 - 1/2 cup feta cheese, crumbled

→ Tzatziki Sauce

20 - 1 cup Greek yogurt
21 - 1/2 cup cucumber, grated and squeezed dry
22 - 1 tablespoon lemon juice
23 - 1 tablespoon fresh dill, chopped
24 - 1 garlic clove, minced
25 - 1/4 teaspoon salt
26 - 1/8 teaspoon black pepper

# Directions:

01 - In a mixing bowl, combine olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Add chicken and toss until thoroughly coated. Cover and marinate for at least 20 minutes or up to 8 hours in the refrigerator.
02 - In a saucepan, combine rinsed long-grain white rice, water or chicken broth, olive oil, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff rice with a fork and stir in chopped parsley and dill.
03 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken for 5 to 7 minutes per side, or until fully cooked and juices run clear. Remove from the pan, let stand for 5 minutes, then slice into strips.
04 - In a bowl, mix Greek yogurt, grated and well-drained cucumber, lemon juice, chopped dill, minced garlic, salt, and black pepper until creamy. Refrigerate until ready to serve.
05 - Divide herbed rice evenly among four serving containers. Top each with sliced grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese.
06 - Accompany each bowl with a generous serving of tzatziki sauce, either on the side or spooned on top.

# Expert Tips:

01 -
  • Ready in under an hour
  • Perfect for meal prep and make ahead lunches
  • Customizable with your favorite veggies or proteins
  • Balanced with protein, fiber, and fresh ingredients
  • Gluten free if you use the right rice and double check labels
02 -
  • High protein meal that keeps you full
  • Great for gluten free diets when made with certified ingredients
  • Makes four hearty servings for grab and go meals
03 -
  • Do not rush marinating the chicken because twenty minutes makes all the difference
  • Squeeze cucumber well before adding to tzatziki so the sauce stays thick
  • Make sure rice is fully cooled before assembling bowls to avoid condensation and sogginess
  • A little extra fresh dill on top right before serving gives a burst of flavor

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