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Greek Chicken Meal Prep Bowls

Greek chicken meal prep bowls with lemon-garlic marinated chicken, fluffy rice, and a bright cucumber salad. The tangy mix of olive oil, lemon, garlic, and spices keeps every bite cohesive, even across 5 days of lunches.
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Prep Time 45 minutes
Cook Time 10 minutes
marinating 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Trim and pound to even thickness for uniform cooking.
Lemon garlic marinade
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 3 garlic, minced
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.25 Salt and pepper, to taste Season to taste; add to marinade and adjust before cooking.
Rice bowl base
  • 4 cup cooked rice Use cooked and cooled rice so bowls pack cleanly.
Cucumber salad
  • 1 English cucumber, diced Dice small for even bites in each container.
  • 0.25 cup cherry tomatoes, halved Halve so they stay juicy without flooding the bowl.
  • 0.25 cup red onion, thinly sliced Slice thin for mild, crisp flavor.
  • 0.13 cup crumbled feta cheese Crumble over tops to prevent sogginess.
  • 0.25 Fresh dill, chopped Add at assembly for best freshness.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the lemon-garlic marinade
  1. Whisk together olive oil, lemon juice, garlic, dried oregano, cumin, paprika, salt, and pepper until smooth and evenly combined.
  2. Keep the marinade ready so the chicken can absorb it right away.
Marinate and cook the chicken
  1. Pound the chicken breast to an even thickness so it cooks uniformly.
  2. Marinate the chicken for 30 minutes, up to a few hours, turning once if needed.
  3. Heat olive oil in a skillet over medium-high heat until it shimmers, then add the chicken.
  4. Cook for 8 to 10 minutes, until cooked through, then slice and set aside.
Build the cucumber salad
  1. Toss diced English cucumber with a squeeze of lemon juice, olive oil, and fresh dill until coated.
Assemble and meal prep
  1. Divide cooked rice, sliced chicken, cucumber salad, cherry tomatoes, red onion, and feta evenly into meal prep containers.
  2. Refrigerate for up to 5 days and serve cold or reheated.

Notes

For best meal-prep texture, use cooled rice and pack the cucumber salad tightly so it doesn’t dry out—add feta and dill at assembly. Refrigerate up to 5 days; freezer not recommended for the cucumber salad. For a gluten-free swap, confirm your rice is gluten-free (most are) and serve as written.