Greek Chicken Bowls

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mediterranean · 35 min · Chicken · gluten-free, high-protein

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Ingredients

• 3/4 lb boneless skinless chicken thighs
• 3/4 tsp dried oregano
• 1/2 tsp garlic powder
• 1 lemon, juiced
• 1 1/2 tbsp olive oil
• 1/2 cup white rice
• 1 cucumber (part grated, part diced)
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, sliced
• 1/4 cup kalamata olives, pitted
• 2 oz feta, crumbled
• 1/2 cup Greek yogurt
• 1 tbsp fresh dill

Method (tap to check — screen stays awake)

1. Marinate chicken in oregano, garlic powder, half the lemon juice, 2 tbsp olive oil, salt — 15 min minimum.
2. Cook rice per package.
3. Heat skillet over medium-high; cook chicken 6 min per side until charred and 165°F. Rest, slice.
4. Grate a third of the cucumber, squeeze it dry, and stir into the yogurt with remaining lemon juice + dill for a quick tzatziki; dice the rest. Build bowls: rice, chicken, diced cucumber, tomatoes, onion, olives, feta, tzatziki.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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