Greek Chicken
Bowls
Greek
Marinated Chicken, Tzatziki, and Cucumber Salad make for an awesome meal prep
bowl with tons of flavor.
Servings: 6
Author: Rachael
Greek Chicken
2 pounds boneless skinless
chicken breasts
1/4 cup olive
oil
3 Tbs garlic minced
(Note, adjust to preference)
1/3 cup fresh
lemon juice
1 Tbs red
wine vinegar
1 Tbs dried
oregano
1/3 cup plain
Greek yogurt
Kosher salt
and freshly ground black pepper to taste
Cucumber
Salad
2 English
cucumbers peeled and sliced
1/3 cup lemon
juice
2 Tbs olive
oil
1 Tbs red
wine vinegar
1/2 Tbs minced
garlic
1/2 tsp dried
oregano
Tzatziki
Sauce
1 cup plain
Greek yogurt
1 English
cucumber finely diced
1 tsp -
up to 1 Tbs minced garlic adjust to garlic preference
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
Salt and
pepper to taste
The Rest
3 cups cooked
brown rice
1
1/2 pounds cherry tomatoes halved
1/2 cup red
onion slices
In a large
plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar,
oregano, greek yogurts and salt and pepper. Massage to mix.
Add chicken
into the bag.
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.
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.
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!
Notes
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.
Recipe
adapted from Damn Delicious
Nutrition
Calories: 521kcal
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