Greek Chicken Meal Prep
This Healthy Greek Chicken Meal Prep is bursting with flavor. A rich, thick marinade made with Greek yogurt keeps the moisture inside the meat for incredibly tender and juicy chicken. Roasted pepper, zucchini, feta cheese, kalamata olives, and cherry tomatoes create the perfect mediterranean combination.
Ingredients
Rice
- 1.5 cup basmati rice
- 3 cup water
Greek Chicken
- 2 pound chicken breasts boneless skinless
- 2/3 cup plain Greek Yogurt fat free
- 2 tbsp oregano
- 1 tbsp garlic powder
- 2 tbsp olive oil
- 2 tbsp dijon mustard
Veggies
- 2 small zucchinis cut into wedges
- 1 pint cherry tomatoes whole
- 1/2 cup feta cheese cubed
- 1/2 cup kalamata olives pitted, whole
- 1/4 cup fresh parsley chopped
Instructions
-
Preheat oven to 400 F.
-
Cook the rice according to package directions.
-
In a large mixing bowl, stir together 2/3 cup 0% plain Greek yogurt, 2 tbsp dried oregano, 1 tbsp garlic powder, 2 tbsp olive oil, and 2 tbsp Dijon mustard until well combined.
-
Cut the chicken breasts into 2-inch cubes, place them in the marinate and slowly stir them to ensure they are well coated. Set aside.
-
Cut the zucchini into wedges, the bell peppers into 1-inch pieces, and the feta cheese into 1/2-inch cubes.
-
Place the chicken pieces on a baking sheet lined with parchment paper, leaving 1-2 inches of space between them. Spread the vegetables on the baking sheet, making sure not to cover the chicken pieces.
-
Bake for 20-25 minutes, or until the biggest chicken pieces reach an internal temp of 165 F.
-
Remove from the oven and let cool.
-
Layer 5 meal prep containers equally with the basmati rice.
-
Top with the roasted chicken and veggies. Top with freshly chopped parsley (optional)
-
Wait until the food has completely cooled off before sealing.
-
May be kept in the fridge for up to 7 days. 3 months in the freezer. Enjoy!
Recipe Notes
See the recipe variation and recipe tips and tricks sections above!