Greek Chicken Bowls (Meal Prep Easy)
Greek Marinated Chicken, Tzatziki, and Cucumber Salad make for an awesome meal prep bowl with tons of flavor.
Servings: 6
Calories: 521kcal
Ingredients
Greek Chicken
- 2 pounds Boneless skinless chicken breasts
- 1/4 cup Olive oil
- 1 Tbs Garlic minced (up to 3 Tbs if you love garlic)
- 1/3 cup Fresh lemon juice
- 1 Tbs Red wine vinegar
- 1 Tbs Dried oregano
- 1/3 cup Plain Greek yogurt
- Kosher salt and black pepper to taste
Cucumber Salad
- 2 English cucumbers peeled and sliced
- 2 Tbs Lemon juice
- 2 Tbs Olive oil
- 1 Tbs Red wine vinegar
- 1/2 Tbs Garlic minced
- 1/2 tsp Dried oregano
Tzatziki Sauce
- 1 cup Plain Greek yogurt
- 1 English cucumber finely diced
- 1 tsp to 1 tbsp Garlic minced, adjust to your taste
- 1/2 Tbs Dill weed or 1 Tbs fresh dill, chopped fine
- 1 1/2 tsp Fresh lemon juice
- 1 tsp Lemon zest
- 1/2 tsp Chopped fresh mint optional
- Kosher salt and black pepper to taste
The Rest
- 3 cups Cooked brown rice
- 1 1/2 pounds Cherry tomatoes halved
- 1/2 cup Red onion slices
Instructions
- In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, Greek yogurt and salt and pepper. Massage to mix.
- Add chicken into the bag. If your chicken breasts are thick, pound them to an even 1/2 inch or slice them in half horizontally first so they cook quickly and evenly.
- Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
- Drain the chicken from the marinade, discarding the marinade.
- In a skillet, heat some olive oil over medium-high heat.
- Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
- Remove from pan, and let cool.
- Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.
- Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
- Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
- Refrigerate while assembling your bowls.
- Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
- Top with chicken, cucumber salad, and some tzatziki sauce.
- Keep for 3- 5 days in airtight container, serve cold!
Video
Notes
Updated October 2026 based on reader feedback: Cut the marinade garlic to 1 Tbs (use up to 3 if you love garlic), cut the cucumber salad lemon juice to 2 Tbs, added a tip to pound or butterfly thick chicken, and updated the prep time.
* Adjust garlic to your preference. I love garlic. Cut back if you don't (in marinade and tzatziki sauce)
The marinade should be drained off, you don't want to eat all that garlic, just use it to flavor your chicken.
** Another great meal prep option are these Italian Chicken Meal Prep Bowls Recipe adapted from Damn Delicious Skillet tip: I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.
The marinade should be drained off, you don't want to eat all that garlic, just use it to flavor your chicken.
** Another great meal prep option are these Italian Chicken Meal Prep Bowls Recipe adapted from Damn Delicious Skillet tip: I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.
Nutrition
Calories: 521kcal | Carbohydrates: 40g | Protein: 43g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 109mg | Potassium: 1246mg | Fiber: 3g | Sugar: 8g | Vitamin A: 725IU | Vitamin C: 44.1mg | Calcium: 126mg | Iron: 3mg