Greek Chicken Meal Prep Rice Bowls

Bring the flavors of the Mediterranean to work with these Greek Chicken Meal Prep Rice Bowls – the perfect recipe to make ahead!

Bring the flavors of the Mediterranean to work with these Greek Chicken Meal Prep Rice Bowls – the perfect recipe to make ahead!
Greek Chicken Meal Prep

These Meal Prep Greek Rice Bowls are similar to my Greek Chickpea Salad but served warm with chicken and rice instead of chickpeas. It’s an easy dish to meal prep for lunch or dinner. To pack it for lunch, keep the cold ingredients separate, so the chicken and rice are easy to reheat at your desk. You can see more Meal Prep Recipes here.

Bring the flavors of the Mediterranean to work with these Greek Chicken Meal Prep Rice Bowls – the perfect recipe to make ahead!

These Greek power bowls are packed with nutrients. You get protein from the chicken, whole grains from the brown rice, and plenty of vitamins and minerals from the tomatoes, bell peppers, and cucumbers. The lemon, feta, and Kalamata olives add so much flavor to these Mediterranean bowls.

To make these healthy Greek chicken bowls, you first need to prep your chicken. Working with one chicken breast at a time, put the chicken in a plastic bag and pound it thin. This step will help all your chicken cook evenly. After, mix all the marinade ingredients together, pour in a Ziploc bag with the chicken, and marinate for 30 minutes, up to overnight.

After you cook the chicken, all that’s left is to prep the rest of the ingredients. Cook your rice in the chicken broth, and cut the tomatoes, bell peppers, cucumber, and olives.

If you want to eat immediately, mix the warm chicken and rice with the cold ingredients, drizzle with olive oil and lemon, and top with feta cheese and parsley.

If you’re meal prepping, put the chicken and rice in a food storage container and the cold veggies in another. Also, you’ll want to put the olive oil and feta in separate small containers. Don’t be surprised if your coworkers ask for the recipe!

To freeze, place meal prep containers without the veggies in the freezer for up to 3 months. Transfer to the refrigerator overnight to thaw before reheating in the microwave.

Variations:

  • Although I used brown rice, any grain, like quinoa, barley or farro, would be great.
  • If you’d like to make this rice bowl vegetarian, omit the chicken.
  • Use red or yellow bell peppers if you don’t have orange.

marinated chicken breastGreek ChickenBring the flavors of the Mediterranean to work with these Greek Chicken Meal Prep Rice Bowls – the perfect recipe to make ahead!Bring the flavors of the Mediterranean to work with these Greek Chicken Meal Prep Rice Bowls – the perfect recipe to make ahead!

How To Make Greek Chicken Meal Prep

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Bring the flavors of the Mediterranean to work with these Greek Chicken Meal Prep Rice Bowls – the perfect recipe to make ahead!
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4.83 from 28 votes
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Meal Prep Greek Chicken Rice Bowls

10
13
4
SP
418 Cals 44 Protein 23 Carbs 17 Fats
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Yield: 4 servings
COURSE: Dinner, Lunch, Meal Prep
CUISINE: Greek
Bring the flavors of the Mediterranean to work with these Greek Chicken Meal Prep Rice Bowls – the perfect recipe to make ahead!

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts (2 large or 3 small)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1-1/4 cups quick cooking brown rice, such as Uncle Bens 10 min rice
  • 2 cups low sodium chicken broth
  • 1 dry pint cherry or grape tomatoes
  • 1 medium cucumber, peeled, seeded and cut into bite-sized pieces
  • 1 small orange bell pepper, cut into 1-inch pieces
  • 20 pitted Kalamata olives, sliced
  • 4 teaspoons extra virgin olive oil
  • 1 medium lemon, quartered
  • 1/4 cup crumbled feta cheese

Instructions

For the chicken:

  • Combine lemon juice, vinegar, olive oil, garlic and oregano in a small bowl.
  • Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound with a mallet or rolling pin to an even thickness, about ½ inch thick, being careful not to puncture the bag.
  • Add marinade to the bag. Allow to marinate for at least 30 minutes or up to overnight in the refrigerator.
  • Bring the rice and broth to a boil. Reduce heat to simmer, cover and cook 10 to 12 minutes (or until rice is tender and broth is absorbed).
  • Meanwhile preheat a grill, grill pan or heavy skillet over medium heat. Spray with oil and add the chicken, discard the marinade.
  • Cook 5 to 6 minutes per side or until chicken is cooked through. Allow chicken to rest while you make the rest of the bowl.

To assemble bowls and eat immediately:

  • Slice the chicken breasts. Place 3/4 cup rice in each bowl, top with chicken, 1/4 of the tomatoes, cucumbers, pepper and olives.
  • Drizzle with 1 teaspoon oil, lemon juice from 1 wedge, 1 tablespoon feta cheese and a sprinkle of parsley.

For meal prep:

  • Slice the chicken breasts. In 4 meal containers, layer 3/4 cup rice and 1/4 of the chicken, in separate containers or baggies pack ¼ of the tomatoes, cucumbers, bell pepper, olives and feta.
  • When ready to eat, heat the chicken and rice, top with veggies, olives and cheese and drizzle with 1 teaspoon olive oil and lemon juice from 1 wedge.

Video

Notes

To meal prep, pack the veggies in separate containers or baggies to make it easy to reheat.
To freeze, place meal prep containers without the veggies in the freezer for up to 3 months. Transfer to the refrigerator overnight to thaw before reheating in the microwave.

Nutrition

Serving: 1bowl, Calories: 418kcal, Carbohydrates: 23g, Protein: 44g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 133mg, Sodium: 781.5mg, Fiber: 2.5g, Sugar: 2.5g
Blue Smart Points: 10
Green Smart Points: 13
Purple Smart Points: 4
Keywords: Greek Chicken, Greek Chicken Meal Prep, Greek Chicken Rice Bowls

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50 comments

  1. I made this with ground lamb and it was absolutely amazing. Seasoned the lamb with a little extra salt and pepper, cumin, and onion powder and then added some diced red onion to the meat after it was browned. Gave my people an option of the feta (buy the real goat or sheeps’ milk feta) or mozzarella balls. Otherwise stuck pretty close to the recipe and even my small kids loved it. 

  2. Is there a calculation for points+ for this?

  3. I can’t tell you how many times we made this recipe over the summer. It is SO good and tastes so fresh. Thank you!!

  4. This was so good! We cooked the chicken, tomatoes, pepper and an onion (we don’t like olives) in the skillet together and it was amazing! We will definitely be fixing this again! 

  5. Love this receipe!

  6. Could I substitute cauliflower rice? Being diabetic, I have to watch my carb intake. I’ve found I love cauliflower rice much more than regular rice! 

  7. My husband and I make this recipe at least once a week if not more. The only reason we don’t do it for meal prep is because we always want to eat it right away.

  8. My husband Steve and I just finished dinner which was your recipe for Greek Chicken Rice Bowls. FABULOUS!!  Beautiful to the eye, amazing to the tastebuds and comforting knowing that I doubled the recipe to freeze some!  A few days ago I made your recipe for Picadillo, my husband didn’t come up for air until every molecule was gone! Doubled that recipe too! I’m not one who enjoys cooking, but I can see that changing now that I found Skinny Taste.  I’m very thankful to you for sharing your skills, talents and creativity with us. You’ve certainly increased the quality of life in our house! Mmmm :))  Kathy and Steve Dalrymple

  9. THE best chicken I’ve ever tasted. Hunting down more recipes on this blog for that reason! : )

  10. These are sooo tasty! I aded chick peas and a dollup of greek yogurt on top. I made half with brown rice and half with quinoa. This recipe is a keeper!

  11. This was absolutely amazing and tasty! Its now one of my favs!

  12. This really looks delicious I’m definitely making this for dinner tomorrow 

  13. I made this for dinner tonight and it was soooo good ! My husband loved it too. I’m going to make lettuce wraps with it tomorrow when I visit my daughter and granddaughter. My granddaughter is 17 months and all the ingredients are her favorite so its definitely KF. Thank you

  14. I looked forward to this every day when I made it. Flavorful and satisfying

  15. I make this for my lunches throughout the week and all my co-workers are jealous! It’s really delicious and fresh.

  16. This is an INCREDIBLE meal. I didn’t add the olives because I don’t like them, and still the flavors and colors were amazing and beautiful. Thank you for this incredible recipe. I am full for lunch and out of my normal routine. 

  17. These are super yummy! We are huge fans of skinnytaste and this is one of our favorites. We like simple flavors and this is just that but still yummy and not bland! We replaced the rice with quinoa to cut down on carbs and calories. This one will be on rotation at our house!

  18. The veggies in this dish are killer! So, so good. I (like lots of others) added more cheese. Only marinated the chicken for 30 mins and it was still super flavorful and delicious. I honestly didn’t think the dish really needed the rice, but I would happily make the chicken and veggies again!

  19. This was very good! I made just the chicken and dry poached it in the oven (where you cover it with parchment to retain the moisture). It turned out very good with a salad and bread. My picky-eaters ate it and asked for seconds!

  20. I was wondering if you know the blue point value without the rice and olives? This was so delicious 

  21. I made this for meal prep, but made a couple of changes. I marinated the veggies in vinegar overnight, and also marinated the chicken overnight as well. Skipped the rice and put a scoop of hummus on the side instead. My husband and I both gobbled them up. It was so yummy! The veggies were so good that I couldn’t stop snacking on them. Will definitely make it again!

  22. I really love this food with colorful meal! I put a little teaspoons, cherry or grape tomatoes inside the food for better

  23. Hi Gina! Now I bought the glass Tupperware that you recommended, but I noticed in your video that you have two different size Tupperware to separate the salad and chicken. Can you provide the link to the smaller one? Thanks!

  24. Made these for lunches last week and they were super YUM! I packaged rice and chicken in one bowl, then packaged the dressing, veggies and feta up like a jar salad. Worked really well. I put a little olive oil, red wine vinegar, salt and pepper in the bottom of each jar as dressing. Will totally make again.

  25. I love this dish. Made it on Sunday, and looked forward to lunch all week. Please include more meal prep recipes!!! 

  26. This was a very tasty and satisfying meal. Thank you. So happy to have Greek salad without the cursed red onions.

  27. Yesterday was the beginning of working on my best me in 2020. That being said I turn to to Skinny Taste. Tonite Greek Chicken Bowl with a tweak…no rice or olives, and added veggies to the pan I cooked the chicken in. I also made roasted potatoes to make this a 6 Blue WW pts meal. I love the chicken marinade!

  28. Delicious and easy.
    Thanks for another keeper 

  29. The rice was a little bland. I heavily seasoned my chicKen with Greek seasoning before I made it. Overall the bowls are pretty filling. I did add in more cheese. 

  30. Seriously yummy! I got really excited while meal prepping this one. I love a really colorful meal! My hubby and I don’t get too excited about chicken breast, it usually feels so dry and dense. I don’t know if it was the marinade, or pounding it down, but after grilling it my hubby said that it tasted like “restaurant quality”. I feel like even restaurants don’t make it this tasty! We grilled last night for lunch today and it was everything I could do to not eat it last night lol.
    I was worried that it would lose its juicy tenderness when reheated, but it really didn’t. One recommendation that I have is to always slice against the grain of the meat, this keeps it really tender when eating! 

  31. I made this last night and just had for lunch. This is such a simple, but delicious explosion of flavors and a great blend of textures. I would urge everyone not to skip the lemon at the end as it’s an excellent finish. I hadn’t made chicken breasts on the stovetop in a while and struggled a little with the cast iron. and wondered if you had suggestions since I’m a newbie cast iron user (I’ve had luck with my stainless french skillet so might just stick with that). I should mention that I couldn’t get the chicken the desired width and I crowded the two pieces a little. so may have my answer right there.

    • This is fabulous!  I have been eating it for lunch everyday this week and it is one of the highlights of my day!  I would love  to be able to cook the chicken and rice in the instant pot.  Would I still marinate the chicken then add it to the instant pot to cook?  Or would you just dump the marinade, rice and chicken in the instant pot before cooking?  How long would I cook the chicken and rice in the instant pot?  
      Gina, I’ve been a huge fan for years and have recommended many friends  to your website.  I have your cookbooks and  I bought my instant pot because of you.   I get so excited whenever you post a new recipe on Instagram!  I especially love your meal prep recipes and keeping my fingers crossed for a meal prep recipe book by you  soon!!!  Thank you so much for sharing your knowledge and recipes!  ❤️❤️❤️

  32. Not my favorite

  33. My daughter made this for dinner the other night and everyone LOVED it! I have to say not much was saved for the week ahead since it was so delicious! Fairly easy; we used brown rice and store-bought tzaziki sauce. Definitely will make again!

  34. I’m curios if you know the point value/nutritional values without the olives?  

  35. Can you make the chicken in the air fryer?

  36. Do you have another option to make vegetarian other than removing the chicken? I’m assuming it wouldn’t be as filling with no substitution.

    • I think chickpeas would make a delicious addition.

      • Chickpeas would be delicious! Or you could season tofu with the oil, garlic, and oregano from the marinade and sear that in a grill pan or cast iron. That sounds yummy too. Then squeeze a little lemon on it right before serving

  37. I really enjoyed this. I made it for us and my in-laws tonight for dinner. I was afraid the rice would make it bland but far from it. It was very flavorful and I loved the way the flavors came together as the dish got mixed up as I ate it. I added some extra olives to mine since I’m a sucker for Kalamata olives, and we all added extra cheese because we’re all cheese lovers. I’ll definitely be adding this to my repitoire! 

  38. I love the Greek chick pea salads. So I’m so excited to try this warm Greek rice bowl. I’m sure its equally delicious