Bring the flavors of the Mediterranean to work with these Greek Chicken Meal Prep Rice Bowls – the perfect recipe to make ahead!
1 1/2poundsboneless(skinless chicken breasts (2 large or 3 small))
2tablespoonsfresh lemon juice
2tablespoonsred wine vinegar
1tablespoonextra virgin olive oil
1-1/4cupsquick cooking brown rice(such as Uncle Bens 10 min rice)
2cupslow sodium chicken broth
1dry pint cherry or grape tomatoes
1medium cucumber(peeled, seeded and cut into bite-sized pieces)
1small orange bell pepper(cut into 1-inch pieces)
20pitted Kalamata olives(sliced)
4teaspoonsextra virgin olive oil
1/4cupcrumbled feta cheese
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.
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.