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Greek Chicken Bowl

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Course Main Course

Ingredients
  

For the Chicken

  • 2 lbs Chicken Breasts
  • ¼ cup Extra Virgin Olive Oil
  • 3 tbsp Garlic, minced
  • ⅓ cup Fresh Lemon Juice
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Oregano
  • ⅓ cup Plain Greek Yogurt
  • Salt (to taste)
  • Black Pepper (to taste)

For the Cucumber Salad

  • 2 Cucumbers, peeled and sliced
  • ⅓ cup Lemon Juice
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Red Wine Vinegar
  • ½ tbsp Garlic, minced
  • ½ tsp Oregano

For the Tzatziki Sauce

  • 1 cup Plain Greek Yogurt
  • 1 Cucumber, finely diced
  • ½ tbsp Garlic, minced
  • ½ tbsp Dill
  • 1½ tsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • ½ tsp Fresh Mint, chopped
  • Salt (to taste)
  • Black Pepper (to taste)

For the Bowls

  • 3 cups Rice, cooked
  • 1½ lbs Cherry Tomatoes, diced
  • ½ cup Red Onion, sliced

Instructions
 

  • Add all chicken ingredients to a large zip bag. Mix and let marinate for 20 minutes (can leave up to 12 hours).
  • Drain chicken, discard marinade.
  • Heat olive oil in a skillet over medium-high heat. Cook chicken until 165*F internally.
  • Remove chicken from pan and let cool.
  • Add all ingredients for cucumber salad to a large bowl. Mix, then set aside.
  • Mix all ingredients for the Tzatziki sauce in a medium bowl.
  • Divide rice, tomatoes, red onion, chicken, cucumber salad, and tzatziki sauce between meal prep containers.
  • No heating required, eat cold!