Meal Prep 3: Greek Chicken Rice Bowls

Expanded blog introduction and nutrition section

Greek Chicken Rice Bowls is one of the meals I make when I want something flavorful, reliable, and easy to fit into a busy week. This recipe brings together chicken, rice, cucumber, tomato, yogurt, and feta, so every portion feels like a real meal instead of an afterthought. I like preparing a full batch because it takes the pressure off lunch and dinner decisions and gives me something satisfying to look forward to.

This one leans Mediterranean, with lemon-marinated chicken sitting on rice next to cool cucumber, tomato, and a dollop of yogurt. Feta is what ties it all together with a salty, tangy finish that keeps the bowl from tasting one-note.

I add the cucumber and tomato cold and try to keep them separate until serving when I can, since raw vegetables are best added fresh rather than sitting under warm rice all week. It's a lighter bowl than most of my meal preps, but still filling thanks to the chicken and rice base.

Use the matching 10-portion recipe card for the complete scaled ingredient list and step-by-step cooking method. My final tip is to cool the food briefly before sealing it in containers, refrigerate portions you will eat within three to four days, and freeze the rest. Keeping this greek chicken rice bowls ready to go is a simple way for me to stay well fueled and consistent all week.

Nutrition note: This is general food information, not individualized medical or nutrition advice.

Greek Chicken Rice Bowls

YIELD

10 portions

ESTIMATED NUTRITION

580 calories • 60g protein • 42g carbs • 17g fat per portion

I love this one for meal prep because every container has a satisfying mix of protein, vegetables, and a hearty base.

Ingredients

• 5 lb chicken breast

• 7 1/2 cups cooked rice

• 5 cucumbers, diced

• 5 tomatoes, diced

• 1 1/10 cup feta

• 5/6 cup Greek yogurt

• 5 tbsp lemon juice

• 2 1/2 tsp oregano

• 5 tbsp olive oil

Directions

1. Season chicken with oregano, lemon and half the oil; grill or pan-cook until done.

2. Mix yogurt with remaining lemon.

3. Portion chicken, rice, cucumber, tomato and feta.

4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.

Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.