Greek Chicken Meal Prep Bowl

55 min · Easy · Serves 4

540 kcal per serving · 36g protein

Oregano-grilled chicken over lemony orzo with cucumber-tomato salad, kalamatas, feta, and a dollop of cool tzatziki.

Ingredients

• 600 g Boneless chicken thigh
• 240 g Orzo (uncooked)
• 320 g Cherry tomatoes (halved)
• 320 g Cucumber (diced)
• Kalamata olives (pitted) × 24
• 8 tbsp Crumbled feta
• 8 tbsp Tzatziki
• 2 tsp Dried oregano
• 4 tbsp Fresh lemon juice
• 4 tbsp Olive oil
• Garlic clove (minced) × 4
• 4 pinch Salt
• 4 pinch Black pepper

Method

1. Marinate the chicken

   

   In a large bowl, mix the olive oil, lemon juice, oregano, garlic, salt and pepper. Coat the chicken thighs and marinate 10 minutes.

2. Cook the orzo

   

   Boil the orzo in a pot of salted water for 8-9 minutes until tender, then drain. Toss with a drizzle of olive oil and a squeeze of lemon to keep it loose.

3. Heat a grill pan

   

   Heat a grill pan or skillet over medium-high.

4. Cook chicken 5-6 minutes per

   

   Cook chicken 5-6 minutes per side until charred and 74°C internal.

5. Slice into strips

   

   Slice into strips.

6. Make the salad

   

   Toss halved cherry tomatoes and diced cucumber with a pinch of salt.

7. Assemble

   

   Divide orzo into 4 containers. Top with chicken, tomato-cucumber salad, kalamatas, feta, and a dollop of tzatziki.