Meal Prep Greek Chicken Rice Bowls Recipe

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Ivan Published: February 15, 2021 Modified: June 1, 2021

How To Make Meal Prep Greek Chicken Rice Bowls

An easy, hearty Mediterranean meal, these grilled greek chicken rice bowls burst in fresh flavors and use healthy ingredients cooked to tender perfection.

Preparation: 30 minutes
Cooking: 30 minutes
Marinate Time: 30 minutes
Total: 1 hour 30 minutes

Serves:

Ingredients

  • lbschicken breasts,(2 large or 3 small), boneless, skinless
  • 2tbspfresh lemon juice
  • 2tbspred wine vinegar
  • 1tbspextra virgin olive oil
  • 3garlic cloves,minced
  • 2tspdried oregano
  • cupsquick cooking brown rice,such as Uncle Bens 10-minute rice
  • 2cupslow sodium chicken broth
  • 1dry tomatoes,pint cherry or grape
  • 1medium cucumber,peeled, seeded and cut into bite-sized pieces
  • 1small orange bell pepper,cut into 1-inch pieces
  • 20pitted kalamata olives,sliced
  • 4tspextra virgin olive oil
  • 1medium lemon,quartered
  • ¼cupcrumbled feta cheese

Instructions

  1. Combine lemon juice, vinegar, olive oil, garlic, and oregano in a small bowl.

  2. Place the chicken breasts, one at a time, in a Ziploc bag. Pound with a mallet or rolling pin to an even thickness, about ½-inch thick, being careful not to puncture the bag.

  3. Add marinade to the bag. Allow marinating for about 30 minutes or up to overnight in the refrigerator.

  4. Bring the rice and broth to a boil. Reduce heat to simmer, cover and cook for about 10 to 12 minutes or until rice is tender and the broth is absorbed.

  5. Meanwhile preheat a grill, grill pan or heavy skillet over medium heat. Spray with oil and add the chicken, discard the marinade.

  6. Cook for about 5 to 6 minutes per side or until chicken is cooked through. Allow chicken to rest while you make the rest of the bowl.

  7. Slice the chicken breasts. Place ¾ cup of rice in each bowl, top with chicken, ¼ of the tomatoes, cucumbers, pepper, and olives.

  8. Drizzle with 1 teaspoon oil, lemon juice from 1 wedge, 1 tablespoon of feta cheese, and a sprinkle of parsley.

  9. Slice the chicken breasts. In 4 meal containers, layer ¾ cup of rice and ¼ of the chicken, in separate containers or baggies pack ¼ of the tomatoes, cucumbers, bell pepper, olives, and feta.

  10. When ready to eat, heat the chicken and rice, top with veggies, olives, and cheese then drizzle with 1 teaspoon olive oil and lemon juice from 1 wedge.

Recipe Notes

  • To meal prep, pack the veggies in separate containers or baggies to make is easy to reheat.
  • 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.

Nutrition

  • Calories: 671.72kcal
  • Fat: 29.90g
  • Saturated Fat: 7.83g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 14.86g
  • Polyunsaturated Fat: 5.17g
  • Carbohydrates: 55.53g
  • Fiber: 4.28g
  • Sugar: 3.72g
  • Protein: 45.01g
  • Cholesterol: 117.21mg
  • Sodium: 354.21mg
  • Calcium: 134.18mg
  • Potassium: 889.91mg
  • Iron: 3.89mg
  • Vitamin A: 101.27µg
  • Vitamin C: 41.05mg
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