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Greek Chicken Meal Prep Bowls With Tzatziki - A Fresh, Easy Make-Ahead Lunch

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5–2 pounds boneless, skinless chicken breasts (or thighs)
  • 3 tablespoons extra-virgin olive oil
  • Zest and juice of 1 large lemon
  • 3 garlic cloves, minced
  • 1.5 teaspoons dried oregano (or 1 tablespoon fresh, chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Tzatziki: 1 cup Greek yogurt (2% or whole milk)
  • 1/2 large English cucumber, grated and squeezed dry
  • 1 tablespoon lemon juice
  • 1 small garlic clove, finely grated
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
  • For the Bowls: 3 cups cooked rice, quinoa, or cauliflower rice
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Lemon wedges, for serving (optional)
  • Fresh parsley or dill, for garnish (optional)

Method
 

  1. Marinate the chicken. In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, cumin, salt, and pepper. Add the chicken and toss to coat. Let it sit for at least 20 minutes, or up to 8 hours in the fridge.
  2. Make the tzatziki. Grate the cucumber and squeeze out excess water with a clean towel. In a bowl, mix yogurt, cucumber, lemon juice, garlic, dill, olive oil, salt, and pepper. Taste and adjust lemon or salt. Chill until ready to serve.
  3. Cook your base. Prepare rice, quinoa, or cauliflower rice according to package directions. Fluff with a fork and season with a pinch of salt and a drizzle of olive oil.
  4. Cook the chicken. Heat a large skillet or grill pan over medium-high. Lightly oil the pan. Cook chicken 5–7 minutes per side, until browned and cooked through (165°F/74°C). Rest 5 minutes, then slice.
  5. Toss the salad elements. In a small bowl, combine tomatoes, cucumber, onions, olives, olive oil, red wine vinegar, oregano, and a pinch of salt and pepper.
  6. Assemble the bowls. Divide the base among 4 containers. Add sliced chicken and the chopped salad. Sprinkle with feta. Add a small container or dollop of tzatziki to each bowl.
  7. Garnish and store. Top with fresh herbs and a lemon wedge if using. Seal and refrigerate.