Go Back
Close-up of a Greek Chicken Meal Prep bowl featuring sliced grilled chicken, rice, tomatoes, cucumbers, and red onion with a drizzle of yogurt sauce.

Greek Chicken Meal Prep Bowls with Lemon Herb Rice

These Greek Chicken Meal Prep Bowls are packed with bold Mediterranean flavors, lean protein, and colorful vegetables. Tender chicken is marinated with lemon, garlic, and herbs, then paired with fluffy rice, cucumber, tomatoes, and a creamy yogurt sauce for an easy make-ahead lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 2 pounds boneless skinless chicken breasts
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
For the rice
  • 1 1/2 cups uncooked long grain rice
  • 3 cups low sodium chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
For the vegetables
  • 2 cups diced cucumber
  • 2 cups halved cherry tomatoes
  • 1/2 cup thinly sliced red onion
For the yogurt sauce
  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely grated
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt

Equipment

  • Large bowl
  • Baking sheet
  • Small bowl
  • Meal prep containers
  • knife
  • Cutting board

Method
 

  1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, parsley, salt, and black pepper. Add the chicken and coat well. Marinate for at least 30 minutes or up to 8 hours in the refrigerator.
  2. Cook the rice according to package directions using chicken broth instead of water. Stir in lemon juice and parsley after cooking. Fluff with a fork and let cool slightly.
  3. Preheat the oven to 425°F.
  4. Place the marinated chicken on a baking sheet. Bake for 20 to 24 minutes or until the thickest part reaches 165°F. Let the chicken rest for 5 minutes, then slice into strips.
  5. While the chicken cooks, combine the Greek yogurt, lemon juice, garlic, dill, and salt in a small bowl. Stir until smooth.
  6. Divide the rice evenly among 5 meal prep containers.
  7. Top each container with sliced chicken, cucumber, tomatoes, and red onion.
  8. Portion the yogurt sauce into small containers and store separately.
  9. Refrigerate for up to 4 days. Add the sauce just before serving.

Notes

For the best texture, allow the rice and chicken to cool before sealing the meal prep containers. Store the yogurt sauce separately to keep the vegetables crisp. Cook chicken to an internal temperature of 165°F as measured with a food thermometer.