Greek Chicken Meal Prep Bowl

40 min · Easy · Serves 4

820 kcal per serving · 42g protein

Oregano-grilled chicken over lemony orzo with cucumber-tomato salad, kalamatas, feta, and a dollop of cool tzatziki.

Ingredients

• 600 g Boneless chicken thigh
• 240 g Orzo (uncooked)
• 320 g Cherry tomatoes (halved)
• 320 g Cucumber (diced)
• Kalamata olives (pitted) × 24
• 8 tbsp Crumbled feta
• 8 tbsp Tzatziki
• 2 tsp Dried oregano
• 6 tbsp Fresh lemon juice
• 6 tbsp Olive oil
• Garlic clove (minced) × 4
• 4 pinches Salt
• 4 pinches Black pepper

Method

1. Marinate the chicken

   

   In a large bowl, mix two-thirds of the olive oil and lemon juice with the oregano, garlic, salt and pepper. Coat the chicken thighs and marinate 10 minutes.

2. Cook the orzo

   

   Boil the orzo in a pot of salted water for 8-9 minutes until tender, then drain. Toss with the remaining olive oil and lemon juice to keep it loose.

3. Heat a grill pan

   

   Heat a grill pan or skillet over medium-high.

4. Cook the chicken through

   

   Cook chicken 5-6 minutes per side until charred and 74°C internal.

5. Slice into strips

   

   Slice into strips.

6. Make the salad

   

   Toss halved cherry tomatoes and diced cucumber with a pinch of salt.

7. Assemble

   

   Divide orzo into 4 containers. Top with chicken, tomato-cucumber salad, kalamatas, feta, and a dollop of tzatziki.

More to cook

• Cucumber Tomato Feta Salad10 min
• Mediterranean Quinoa Salad Bowl35 min
• Lemon Pepper Tenders with Herbed Orzo & Cucumber Salad30 min
• Pasta Salad with Marinated Chickpeas and Herbs45 min