Description
Delicious and healthy Greek Chicken Meal Prep Bowls featuring roasted chicken breasts with fresh vegetables, a tangy cucumber dill yogurt sauce, and bright lemon accents. Perfect for easy, nutritious lunches or dinners that can be prepared ahead and enjoyed throughout the week.
Ingredients
Vegetables
- 1 English cucumber
- 2 yellow bell peppers, diced
- 4 small zucchinis, diced
- 40 cherry tomatoes
Protein
- 2 large chicken breasts
Seasonings and Oils
- 2-3 tablespoons olive oil
- 4-5 sprigs fresh thyme
- Sea salt, to taste
- Pepper, to taste
- 1.5 lemons
Sauce
- 1 cup Greek yogurt
- 1/4 cup fresh dill, chopped
- 3 cloves garlic, crushed
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) to prepare for roasting the chicken and vegetables.
- Prepare the cucumber: Peel and grate the English cucumber, then place it in a colander over a bowl to drain excess moisture. Press firmly with your hands to squeeze out all liquid.
- Prepare the vegetables and chicken for roasting: On a large baking sheet, spread the diced yellow bell peppers, diced zucchinis, cherry tomatoes, and the two large chicken breasts. Drizzle everything with olive oil, season with sea salt and pepper, then layer finely sliced lemon and fresh thyme sprigs on top.
- Roast in the oven: Bake for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Make the cucumber yogurt sauce: In a bowl, combine the Greek yogurt, well-drained grated cucumber, chopped fresh dill, crushed garlic, and juice of half a lemon. Stir thoroughly to incorporate all ingredients.
- Cut and marinate the chicken: Remove the chicken from the baking sheet and chop into bite-sized cubes on a cutting board. Return the chopped chicken onto the baking sheet to soak in the pan juices and flavors.
- Assemble the meal prep bowls: Divide the roasted vegetables, marinated chicken, and cucumber yogurt sauce evenly among 4 meal prep containers. Allow to cool before sealing and storing in the refrigerator for up to 4 days. Serve with pita bread on the side for a complete meal.
Notes
- For best flavor, use fresh thyme and dill when possible.
- Ensure to squeeze out all moisture from the grated cucumber to prevent a watery sauce.
- You can add a pinch of ground pepper or smoked paprika to the yogurt sauce for extra depth.
- Chicken can be substituted with turkey breasts or firm tofu for variation.
- These meal prep bowls keep well refrigerated up to 4 days.
- Serve with warm pita bread or a side of brown rice for added carbs.
