Meal-Prep Greek Chicken Rice Bowls

Serves 4 · 25 min prep · 20 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 cups cooked long-grain rice
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1.5 tsp salt
• 1 tsp black pepper
• 1 English cucumber, diced
• 1.5 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 3/4 cup crumbled feta cheese
• 1 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Pat the chicken thighs dry with paper towels and place them in a large bowl. Drizzle with olive oil and lemon juice, then add the minced garlic, dried oregano, smoked paprika, salt, and black pepper. Toss thoroughly so every piece is coated, cover, and marinate in the refrigerator for at least 20 minutes while you prep the remaining components.
2. 2Preheat a large skillet or grill pan over medium-high heat until hot. Add the marinated chicken in a single layer without crowding; work in batches if needed. Sear for 5 to 6 minutes per side until deep golden marks appear and the internal temperature reaches 165°F.
3. 3Transfer the cooked chicken to a cutting board and let it rest 5 minutes so the juices settle. Slice or dice into bite-size pieces.
4. 4While the chicken rests, fluff the cooked rice with a fork and portion it evenly into four meal-prep containers as the base.
5. 5In a small bowl, stir the Greek yogurt with half the chopped dill, a squeeze of remaining lemon if desired, and salt until smooth and creamy to make a quick tzatziki-style sauce.
6. 6Arrange the diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives in neat sections over the rice in each container.
7. 7Top each bowl with a generous portion of the sliced chicken. Sprinkle crumbled feta and the remaining fresh dill and parsley over everything.
8. 8Drizzle or dollop the yogurt sauce on top or pack it in a small side container so it stays fresh. Seal the lids and refrigerate up to 4 days.
9. 9To reheat, remove any cold sauce first, microwave the bowl 90 seconds to 2 minutes until the chicken and rice are steaming hot, then add the sauce and give a gentle stir before eating.
10. 10Serve chilled or warm straight from the fridge for lunch or dinner; the bright lemon-oregano flavors hold up beautifully through the week.