Greek Chicken Meal Prep Bowls
INGREDIENTS
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
Village Salad:
2 English cucumbers peeled and sliced
1 1/2 pounds cherry tomatoes halved
1/2 cup red onion slices
1/3 cup lemon juice
2 Tbs olive oil
1 Tbs red wine vinegar
1/2 Tbs minced garlic
1/2 tsp dried oregano
Photos & recipe (slightly adapted) is from Eazy Peazy Mealz
INSTRUCTIONS
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.
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 the village salad by cutting the cucumber, tomato, and onion
Toss veggies in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container
Top with chicken, village salad, and some tzatziki!
Keep for 3- 5 days in airtight container, serve cold!