Greek Chicken Bowls for Meal Prep

Ingredients

• 3 cups cooked rice (1 cup dry rice)
Greek Chicken and Marinade:
• 2 lb boneless, skinless chicken tenders
• 1/4 cup regular olive oil
• 2-3 tbsp fresh minced garlic, amount to taste
• 1/3 cup fresh lemon juice (about the juice of 2 lemons)
• 1 tbsp red wine vinegar
• 1 tbsp dried oregano
• 1/3 cup plain Greek yogurt
• 1/2 tsp Kosher salt, or amount to taste
• 1/4 tsp fresh ground pepper
Cucumber-Tomato Salad:
• 1 1/2 English cucumbers, peeled and sliced into quarters
• 1 1/2 lb grape tomatoes
• 1/2 cup red onion slices (about 1/2 large red onion)
• 1/3 fresh squeezed lemon juice (about 2 lemons)
• 2 tbsp regular olive oil
• 1 tbsp red wine vinegar
• 1/2 tbsp fresh minced garlic
• 1/2 tsp dried oregano
• 1/4 tsp dried dill
• Optional: feta crumbles, amount to taste for serving
Tzatziki Sauce (for chicken):
• 1 cup plain Greek yogurt
• 1/2 English cucumber (about 1 cup), finely diced
• 1 tbsp fresh minced garlic, or preferred amount
• 1/4 tsp dried dill
• 1 1/2 tsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp dried mint (or 3/4 tsp fresh mint, chopped)
• 1/2 tsp Kosher salt
• Fresh ground pepper, amount to taste

Instructions

Greek Chicken and Marinade:
1. Combine the olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, Greek yogurt, Kosher salt, and fresh ground pepper. Stir with a whisk until combined. Add the chicken tenders and mix until the tenders are covered in the marinade. Marinade in the refrigerator for 1/2 hour or 12 hours overnight (preferred).
To cook the chicken:
2. After the chicken is marinated for long enough, heat a skillet with a drizzle of olive oil over medium-high heat. Add the chicken tenders. Cook 3-4 minutes on each side until browned. Remove from heat and cool on a plate before packing into containers.
Cucumber-Tomato Salad:
3. In a large bowl, mix the lemon juice, olive oil, red wine vinegar, minced garlic, dried oregano, and combine with a whisk. Add cut cucumbers, grape tomatoes and red onion slices. Toss until combined.
Tzatziki Sauce (for chicken):
4. In a medium mixing bowl, combine the Greek yogurt, finely minced English cucumber, minced garlic, dried dill weed, lemon juice, lemon zest, mint (optional), and salt and pepper to taste.
Assemble:
5. Divide the cooked rice into the 4 containers, add the cooked chicken over top of the rice. Add the cucumber-tomato salad to the other half of the container. You can add the Tzatziki Sauce on top or keep it on the side and add it before eating. Enjoy!

Notes