Greek Chicken Lunch

Anyone love an easy Mediterranean meal?

When you can’t make it to Cava - use this meal to prep a few in advance (maybe 3 lunches this week!)

You can use these for meal prep

Ingredients:

Greek Chicken

  • 2 pounds boneless skinless chicken breasts

  • 1/4 cup olive oil

  • 3 Tbs garlic minced (Note, adjust to preference)

  • 1/3 cup fresh lemon juice

  • 1 Tbs red wine vinegar

  • 1 Tbs dried oregano

  • 1/3 cup plain Greek yogurt

  • Kosher salt and freshly ground black pepper to taste

Cucumber Salad

  • 2 English cucumbers peeled and sliced

  • 1/3 cup lemon juice

  • 1 cup of chopped red onions

  • 2 Tbs olive oil

  • 1 Tbs red wine vinegar

  • 1/2 Tbs minced garlic

  • 1/2 tsp dried oregano

Tzatziki Sauce

  • 1 cup plain Greek yogurt

  • 1 English cucumber finely diced

  • 1 tsp - up to 1 Tbs minced garlic adjust to garlic preference

  • 1/2 Tbs dill weed or 1 Tbs fresh dill, chopped fine

  • 1 1/2 tsp fresh lemon juice

  • 1 tsp lemon zest

  • 1/2 tsp chopped fresh mint optional

  • Salt and pepper to taste

*Or you can purchase pre-made sauce at any grocery store

The Rest

  • 3 cups cauliflower rice

  • 1 1/2 pounds cherry tomatoes halved

Instructions

  • In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.

  • Add chicken into the bag.

  • Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.

  • Drain the chicken from the marinade, discarding the marinade.

  • In a skillet, heat some olive oil over medium-high heat.

  • Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.

  • Remove from pan, and let cool.

  • Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.

  • Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, chopped onions and oregano. Set aside

  • Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)

  • Refrigerate while assembling your bowls.

  • Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.

  • Top with chicken, cucumber salad, and some tzatziki sauce.

  • Keep for 3- 5 days in airtight container, serve cold!

Jessi GreenComment