Ingredients
Equipment
Method
Marinate the chicken
- Whisk together olive oil, lemon juice, garlic, and dried oregano, then coat the chicken and marinate for at least 20 minutes.
- Keep the marinating chicken refrigerated while it rests so the flavors soak in before cooking.
Cook the chicken
- Heat a cast iron skillet over medium-high heat and grill or pan-sear the chicken for 4 to 5 minutes per side until cooked through.
- Rest the cooked chicken briefly off the heat so it stays juicy, then slice if needed for easy bowl topping.
Assemble meal prep bowls
- Divide the cooked rice among meal prep containers as the base.
- Top each container with sliced chicken, diced cucumber, cherry tomatoes, and crumbled feta.
- Add a dollop of tzatziki sauce to each container just before sealing.
- Seal and refrigerate until ready to eat for up to 4 days.
Notes
Pro tip: Slice the chicken before storing so each container gets even topping coverage and less prep at lunch time. Refrigerate assembled bowls up to 4 days; freeze is not recommended because cucumber and tzatziki texture can soften. For a lighter option, use low-fat feta and a reduced-fat tzatziki to cut calories without changing the bowl assembly.
