Greek Chicken Meal Prep Bowls

• Gluten free

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 1/2 lbs Cherry tomatoes
  • 1 tbsp Dill, Fresh
  • 3 English cucumber
  • 7 cloves Garlic
  • 2 Lemon, Juice of
  • 1 tsp Lemon, zest
  • 1 1/4 tbsp Marjoram, dried
  • 1 tsp Mint, fresh

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 2 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 5/8 cup Olive oil
  • 2 tbsp Red wine vinegar

• Dairy

  • 1 cup Greek yogurt, plain

Found on damndelicious.net

Description

Ingredients

• 1 cup brown rice
• 1 1/2 pounds cherry tomatoes, halved
• 2 pounds boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon red wine vinegar
• 1 tablespoon dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 English cucumbers, peeled and sliced
• 1/2 cup thinly sliced red onion
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
•  2 cloves garlic, pressed
• 1/2 teaspoon dried oregano
• 1 cup plain Greek yogurt
• 1 English cucumber, finely diced
• 2 cloves garlic, pressed
• 1 tablespoon chopped fresh dill
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon chopped fresh mint, optional
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Directions

• In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Heat olive oil in a large skillet over medium high heat. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces To make the cucumber salad, combine cucumbers, onion, lemon juice, olive oil, red wine vinegar, garlic and oregano in a small bowl; set aside. To make the tzatziki sauce, combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerate for at least 10 minutes, allowing the flavors to meld; set aside. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Divide rice into meal prep containers. Top with chicken, cucumber salad, tomatoes and tzatziki sauce.