Description
Simple recipe for preparing Greek-seasoned chicken and components for multiple meals.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked quinoa or brown rice
- 2 cups chopped cucumber
- 2 cups halved cherry tomatoes
- 1 cup crumbled feta cheese
- 1/2 cup Kalamata olives, halved
Instructions
- Cut chicken breasts into bite-sized pieces.
- In a bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
- Add chicken to the marinade, toss to coat, and let it sit for at least 30 minutes.
- Cook the marinated chicken in a large skillet over medium-high heat until fully cooked through, about 6-8 minutes.
- Divide the cooked quinoa or rice evenly among four meal prep containers.
- Top the grain base with an equal portion of cooked chicken, cucumber, tomatoes, feta cheese, and olives in each container.
- Seal containers and refrigerate for later use.
Notes
- You can substitute chicken thighs for breasts if preferred.
- For faster cooking, slice the chicken thinly before marinating.
- Store vegetables and feta separately if you prefer them not to sit with the warm chicken initially.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Lunch
- Method: Skillet Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 40
- Cholesterol: 110
Keywords: Greek chicken, meal prep, chicken bowls, quinoa, healthy lunch, easy prep