Greek Chicken Meal-Prep Bowls

ingredients

• 600g chicken breast, sliced 🍗
• 3 tbsp olive oil 🫒
• 2 lemons, zest and juice 🍋
• 3 cloves garlic, minced 🧄
• 2 tsp dried oregano 🌿
• 1 tsp smoked paprika 🌶️
• Salt 🧂 and black pepper 🌑
• 200g Greek yogurt 🥣
• 1 small cucumber, grated 🥒
• 1 tbsp dill, chopped 🌱
• 1 tbsp extra lemon juice 🍋
• 250g cherry tomatoes, halved 🍅
• 1 small red onion, thinly sliced 🧅
• 100g kalamata olives 🫒
• 150g feta cheese, crumbled 🧀
• 300g cooked rice or quinoa 🍚
• 200g mixed greens or romaine lettuce 🥬
• 2 tbsp extra-virgin olive oil for dressing 🫒

instructions

1. In a bowl, mix 3 tbsp olive oil, lemon zest and juice, minced garlic, oregano, smoked paprika, salt and pepper to make the marinade.
2. Add the sliced chicken to the marinade, toss to coat, cover and refrigerate for at least 20 minutes (or up to 6 hours) for best flavor.
3. While chicken marinates, prepare the tzatziki: combine Greek yogurt, grated cucumber (squeezed of excess water), chopped dill, 1 tbsp lemon juice, salt and pepper. Chill.
4. Cook the chicken in a hot skillet or on a grill for about 6–8 minutes per side (depending on thickness) until internal temperature reaches 75°C (165°F). Let rest 5 minutes, then slice.
5. Prepare the bowls: divide cooked rice or quinoa among 4 meal-prep containers, add a layer of mixed greens.
6. Top each bowl with sliced chicken, halved cherry tomatoes, red onion slices, kalamata olives and crumbled feta.
7. Drizzle with 2 tbsp extra-virgin olive oil and season with a little extra salt and pepper if needed. Add a dollop of tzatziki to each bowl.
8. Seal containers and refrigerate. These bowls keep well for up to 4 days.
9. To reheat: warm the chicken and grain portion in the microwave for 1–2 minutes and add tzatziki and fresh veggies after reheating.