Store in airtight containers for up to 4 days.
Keep sauce separate for best texture during meal prep.
Substitute cauliflower rice or quinoa if desired.
Fresh, vibrant Mediterranean-inspired bowls featuring juicy marinated chicken, fluffy rice, crisp vegetables, and creamy homemade tzatziki—perfect for clean eating and meal prep.
1 ½ pounds boneless, skinless chicken breasts
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 ½ cups long-grain white rice
3 cups water or low-sodium chicken broth
½ teaspoon salt
1 cup plain Greek yogurt
½ cup grated cucumber (water squeezed out)
1 tablespoon fresh lemon juice
1 clove garlic, minced
1 tablespoon chopped fresh dill
¼ teaspoon salt
1 cup cherry tomatoes, halved
1 cup diced cucumber
½ cup thinly sliced red onion
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
1 tablespoon olive oil for drizzling
Whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Marinate chicken for at least 30 minutes.
Cook rice with water or broth and salt for 15–18 minutes; rest and fluff.
Mix Greek yogurt, grated cucumber, lemon juice, garlic, dill, and salt to make tzatziki.
Cook chicken 6–7 minutes per side until internal temperature reaches 165°F (74°C). Rest and slice.
Divide rice into bowls. Top with chicken, tomatoes, cucumber, red onion, feta, parsley, and tzatziki. Drizzle with olive oil if desired.