Description
A fresh and bright Grilled Chicken Greek Meal Prep made with marinated chicken, cool cucumber salad, creamy yogurt tzatziki, cherry tomatoes, red onion, and brown rice. Perfect for weekly batch cooking and built entirely with clean, alcohol free ingredients for a simple Mediterranean inspired meal.
Ingredients
For the Chicken
2 pounds boneless skinless chicken breasts
1/4 cup olive oil
3 tablespoons minced garlic
1/3 cup fresh lemon juice
1 tablespoon apple cider vinegar
1 tablespoon dried oregano
1/3 cup plain yogurt such as Stonyfield Organic Plain or Fage Total Plain
Salt and black pepper to taste
For the Cucumber Salad
2 English cucumbers peeled and sliced
1/3 cup lemon juice
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 tablespoon minced garlic
1/2 teaspoon dried oregano
For the Tzatziki
1 cup plain yogurt such as Stonyfield Organic Plain or Fage Total Plain
1 English cucumber finely diced
Up to 1 tablespoon minced garlic
1/2 tablespoon dried dill or 1 tablespoon fresh chopped dill
1 1/2 teaspoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon chopped fresh mint optional
Salt and pepper to taste
For Assembly
3 cups cooked brown rice
1 1/2 pounds cherry tomatoes halved
1/2 cup sliced red onion
Instructions
1. Combine olive oil, garlic, lemon juice, apple cider vinegar, oregano, yogurt, salt, and pepper in a large resealable bag and mix well.
2. Add the chicken and coat evenly, then refrigerate to marinate for at least twenty minutes or up to twelve hours.
3. Heat a skillet over medium high heat with a drizzle of olive oil, add the marinated chicken, and cook until golden and the internal temperature reaches one hundred sixty five degrees.
4. Let the chicken cool, then cut it into bite sized pieces to keep it juicy and tender.
5. Prepare the cucumber salad by tossing cucumbers with lemon juice, olive oil, apple cider vinegar, garlic, and oregano, then set aside to rest.
6. Make the tzatziki by combining yogurt, diced cucumber, garlic, dill, lemon juice, lemon zest, mint if using, salt, and pepper, then refrigerate to slightly thicken.
7. Cook the brown rice and divide it among meal prep containers, then top with cherry tomatoes and sliced red onion.
8. Add the cooked chicken, spoon the cucumber salad over each bowl, and finish with a serving of tzatziki before storing.
Notes
Adjust garlic amounts depending on how bold you want the flavor to be. Both the marinade and the tzatziki adapt easily.
Discard the marinade after removing the chicken since it is not cooked and is only used to season.
If you prefer thicker tzatziki, strain the diced cucumber to reduce moisture before mixing it with the yogurt.
These bowls keep well for three to five days when stored in airtight containers and taste best chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Chicken, Main Dish
- Method: Stovetop, Meal Prep
- Cuisine: Mediterranean