Greek Chicken Meal Prep Bowls
Lemon-oregano Greek chicken bowls built for high-protein meal prep. Marinated chicken, cucumber tomato salad, and optional rice—weeknight friendly and thermometer-safe at 165°F.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 3 tablespoons olive oil, divided
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups cooked rice or quinoa (optional)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta
- 1/2 cup plain Greek yogurt mixed with lemon and garlic for sauce
🔧Kitchen Tools Needed
- Air fryer or skillet
- Instant-read thermometer
- Mixing bowls
- Meal prep containers
📝Instructions
- 1
Whisk 2 tablespoons oil, lemon juice, garlic, oregano, salt, and pepper. Marinate chicken 20–60 minutes in the fridge.
- 2
Grill, skillet, or air fry chicken at 375°F until 165°F (about 12–16 minutes depending on thickness). Rest 5 minutes; slice.
- 3
Toss cucumber, tomatoes, and onion with remaining oil and a pinch of salt.
- 4
Assemble bowls with optional rice, chicken, salad, feta, and yogurt sauce. Refrigerate up to 4 days; keep sauce separate.
- 5
Food safety: never reuse raw marinade on cooked food unless boiled first.
🥗Nutrition Information
⚡Calories per serving: 410
🏷️Recipe Tags
❓Frequently Asked Questions
Air fryer time?
375°F 12–16 minutes to 165°F; flip halfway.
Dairy-free?
Skip feta and use dairy-free yogurt or hummus.
Low carb?
Skip rice; load up salad and chicken.
Can I use thighs?
Yes—juicy and forgiving; still cook to 165°F.
Sauce food safety?
Greek yogurt sauce stays refrigerated; don’t leave out over 2 hours.
