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Meal Prep Greek Chicken Bowls

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Greek Chicken Bowls

Course: Lunch
Keyword: chicken, dairy-free, gluten-free
Calorie: 300-400, Under 400
Protein: 21-30g, Over 20g, Over 25g
Servings: 4
Calories: 399kcal


  • 2 cups Water
  • 1 cup Brown Rice (dry)
  • 1 lb Chicken Breast (skinless, boneless)
  • 2 tbsps Greek Seasoning
  • 1 Cucumber (medium, diced)
  • 1/2 cup Red Onion (medium, diced)
  • 2 cups Cherry Tomatoes
  • 2 tbsps Extra Virgin Olive Oil
  • 2 tbsps Red Wine Vinegar
  • Sea Salt & Black Pepper (to taste)


  • Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
  • While the oven is heating, bring the water to a boil in a small saucepan. Add the brown rice, reduce to a simmer, cover and let cook for 30 minutes.
  • Once the rice is on, lay the chicken breast on the baking sheet and sprinkle with Greek seasoning. Place in the oven for about 30 minutes, or until cooked through.
  • While the chicken and rice are cooking, dice your cucumber and red onion. Add them to a large bowl along with the cherry tomatoes, olive oil, red wine vinegar, salt and pepper. Mix well.
  • Divide the rice between containers along with the chicken and veggies. Enjoy!


  • Storage

    Keeps well in the fridge for 3 days.
  • More Flavour

    Add feta cheese or Tzatziki sauce if desired.
  • Homemade Greek Seasoning

    Mix together 1/4 cup dried oregano, 3 tablespoons dried thyme, 2 tablespoons fine sea salt, 1.5 tablespoons dried basil, 1.5 tablespoons dried onion flakes and 2 teaspoons dried minced garlic.


Serving: 4g | Calories: 399kcal | Carbohydrates: 43g | Protein: 30g | Fat: 11g | Cholesterol: 82mg | Sodium: 1022mg | Fiber: 3g | Sugar: 4g | Vitamin A: 734IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 2mg

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