Greek Chicken Meal Prep Bowls
You can never have too many main course recipes, so give Greek Chicken Meal Prep Bowls a try. Watching your figure? This gluten free recipe has 575 calories, 48g of protein, and 23g of fat per serving. This recipe serves 5. For $4.32 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. 591 person found this recipe to be scrumptious and satisfying. A mixture of lemon juice, garlic, english cucumbers, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Mediterranean cuisine. It is brought to you by Damn Delicious. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is super. If you like this recipe, take a look at these similar recipes: Meal Prep Greek Chicken Gyro Bowls, Chicken Satay Meal Prep Bowls, and Honey Lemon Chicken Bowls (Meal Prep).
Servings: 5
Preparation duration: 60 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup brown rice
1 1/2 pounds cherry tomatoes, halved
1 English cucumber, finely diced
2 English cucumbers, peeled and sliced
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh mint, optional
2 cloves garlic, pressed
3 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
1/4 cup olive oil
2 tablespoons olive oil
1/2 teaspoon dried oregano
1 tablespoon dried oregano
1 cup plain Greek yogurt
1 tablespoon red wine vinegar
2 pounds boneless, skinless chicken breasts
Equipment:
frying pan
bowl
sauce pan
Cooking instruction summary:
In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.Heat oliveoil in a large skillet over medium high heat. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4minutes per side.Let cool before dicing into bite-size piecesTo make the cucumber salad, combine cucumbers, lemon juice, olive oil, red wine vinegar, garlic and oregano in a small bowl; set aside.To make the tzatziki sauce, combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerate for at least 10minutes, allowing the flavors to meld; set aside.In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.Divide rice into meal prep containers. Top with chicken, cucumber salad, tomatoesand tzatziki sauce.
Step by step:
1. In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally.
2. Drain the chicken from the marinade, discarding the marinade.
3. Heat oliveoil in a large skillet over medium high heat.
4. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4minutes per side.
5. Let cool before dicing into bite-size pieces
6. To make the cucumber salad, combine cucumbers, lemon juice, olive oil, red wine vinegar, garlic and oregano in a small bowl; set aside.To make the tzatziki sauce, combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to taste.
7. Drizzle with olive oil. Refrigerate for at least 10minutes, allowing the flavors to meld; set aside.In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.Divide rice into meal prep containers. Top with chicken, cucumber salad, tomatoesand tzatziki sauce.
Nutrition Information:
covered percent of daily need
