Meal Prep Greek Chicken Rice Bowls
"Infuse your workweek with the vibrant tastes of the Mediterranean by preparing these Greek Chicken Meal Prep Rice Bowls – an ideal make-ahead dish!"
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1 1/2 pounds boneless
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic
- 2 teaspoons dried oregano
- 1-1/4 cups quick cooking brown rice
- 2 cups low sodium chicken broth
- 1 dry pint cherry or grape tomatoes
- 1 medium cucumber
- 1 small orange bell pepper
- 20 pitted Kalamata olives
- 4 teaspoons extra virgin olive oil
- 1 medium lemon
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
Instructions
- 1
In a small mixing bowl, whisk together lemon juice, vinegar, olive oil, minced garlic, and oregano.
- 2
Take each chicken breast individually and place it in a Ziploc bag. Use a meat mallet or rolling pin to gently pound the chicken until it reaches an even thickness of about ½ inch, ensuring the bag remains intact.
- 3
Pour the prepared marinade into the bag with the chicken. Let it marinate for a minimum of 30 minutes, or you can refrigerate it overnight for enhanced flavor.
- 4
In a saucepan, bring the rice and broth to a rolling boil. Once boiling, reduce the heat to low, cover, and let it simmer for 10 to 12 minutes, or until the rice is tender and the liquid is absorbed.
- 5
Meanwhile, preheat your grill, grill pan, or a heavy skillet over medium heat. Lightly coat with cooking spray and add the marinated chicken, discarding any leftover marinade.
- 6
Grill the chicken for 5 to 6 minutes on each side, or until it is fully cooked. Once done, remove the chicken from the heat and let it rest while you prepare the rest of the meal.
- 7
Slice the cooked chicken breasts. In each bowl, place ¾ cup of rice, then arrange the sliced chicken on top, along with ¼ of the diced tomatoes, cucumbers, bell pepper, and olives.
- 8
Drizzle each bowl with 1 teaspoon of olive oil, the juice from one lemon wedge, a tablespoon of feta cheese, and a sprinkle of parsley for garnish.
- 9
Slice the chicken breasts. In four meal prep containers, layer in ¾ cup of rice and ¼ of the sliced chicken. In separate containers or baggies, portion out ¼ of the tomatoes, cucumbers, bell pepper, olives, and feta cheese.
- 10
When you are ready to enjoy your meal, heat the chicken and rice, then top with the prepared veggies, olives, and cheese, finishing with a drizzle of 1 teaspoon of olive oil and the juice from one lemon wedge.
Nutrition Information
Notes & Tips
- To freeze, place meal prep containers without the veggies in the freezer for up to 3 months. Transfer to the refrigerator overnight to thaw before reheating in the microwave.
- To meal prep, pack the veggies in separate containers or baggies to make it easy to reheat.