Greek Chicken

It’s #MealPrep time! Please give yourself the extra support you need to stick to your #CleanEating goals by doing a bit of prep, however that looks for you!
Makes 4 servings

Ingredients:

Greek Chicken Marinade:

• 1.5 lb boneless, skinless chicken thighs or tenders, cut into bite-sized pieces
• 1 Tbsp avocado oil, or olive oil
• 1/2 a fresh lemon, juiced
• 1 fresh garlic clove, minced
• 1 Tbsp dried oregano
• 1 Tbsp smoked paprika
• 2 Tbsps plain Greek yogurt
• sea salt and freshly ground black pepper, to taste about 1/4 teaspoon of each

Tzatziki Sauce:

• 1 cup plain Greek yogurt
• 1 small cucumber skin on, VERY finely diced
• 1 fresh garlic clove, minced
• 2 Tbsps packed fresh dill weed, very finely chopped
• 1/2 a fresh lemon, juiced
• 1 tsp fresh lemon zest
• sea salt and fresh ground black pepper, to your taste, about 1/8-1/4 teaspoon of each

To Assemble Bowls:

• 1 large English cucumber or 2 medium cucumbers, chopped
• 2 cups cooked quinoa
• 1.5 cups cherry tomatoes, halved
• 1 small red onion, sliced
• 1/2 cup black olives, pitted and sliced
• 3 oz feta cheese, cubed

Instructions:

In a medium glass bowl whisk oil, minced garlic, lemon juice, oregano, paprika, Greek yogurt and sea salt and pepper.

Add chicken pieces, and combine well to completely coat the chicken, cover and marinate for a minimum 30 minutes, to 4 hours, refrigerated.

Once marinated, allow chicken to sit room temp for about 10 minutes, then:

Heat a large skillet over medium-high heat and cook chicken for about 7-8 minutes, stirring until cooked through.

Meanwhile, make the Tzatziki sauce by whisking all ingredients in a small bowl very well; cover set aside in the refrigerator until ready to use.

Divide cooked quinoa equally between 4 glass meal prep containers, 1/2 cup in each.

Add in equally to each bowl as shown in my photos: chopped veggies, olives, chicken and cubed feta cheese and a spoonful of Tzatziki sauce.

Keep refrigerated for 3-5 days in airtight container.

This is perfect for serving cold!

Enjoy!

❤Rachel

Greek Chicken Meal Prep Bowls for Clean Eating

Category Food Prep

Ingredients

Greek Chicken Marinade:

• 1.5 lb boneless, skinless chicken thighs or tenders, cut into bite sized pieces
• 1 Tbsp avocado oil, or olive oil
• 1/2 a fresh lemon, juiced
• 1 fresh garlic clove, minced
• 1 Tbsp dried oregano
• 1 Tbsp smoked paprika
• 2 Tbsps plain Greek yogurt
• sea salt and freshly ground black pepper, to taste about 1/4 teaspoon of each

To assemble bowls:

• 1 large English cucumber or 2 medium cucumbers, chopped
• 2 cups cooked quinoa
• 1.5 cups cherry tomatoes, halved
• 1 small red onion, sliced
• 1/2 cup black olives, pitted and sliced
• 3 oz feta cheese, cubed

Tzatziki Sauce:

• 1 cup plain Greek yogurt
• 1 small cucumber skin on, VERY finely diced
• 1 fresh garlic clove, minced
• 2 Tbsps packed fresh dill weed, very finely chopped
• 1/2 a fresh lemon, juiced
• 1 tsp fresh lemon zest
• sea salt and fresh ground black pepper, to your taste, about 1/8-1/4 teaspoon of each

Instructions

1. In a medium glass bowl whisk oil, minced garlic, lemon juice, oregano, paprika, Greek yogurt and sea salt and pepper.
2. Add chicken pieces, and combine well to completely coat the chicken, cover and marinate for a minimum 30 minutes, to 4 hours, refrigerated.
3. Once marinated, allow chicken to sit room temp for about 10 minutes, then:
4. Heat a large skillet over medium-high heat and cook chicken for about 7-8 minutes, stirring until cooked through.
5. Meanwhile, make the Tzatziki sauce by whisking all ingredients in a small bowl very well; cover set aside in the refrigerator until ready to use.
6. Divide cooked quinoa equally between 4 glass meal prep containers, 1/2 cup in each.
7. Add in equally to each bowl as shown in my photos: chopped veggies, olives, chicken and cubed feta cheese and a spoonful of Tzatziki sauce.
8. Keep refrigerated for 3-5 days in airtight container.
9. This is perfect for serving cold! Enjoy!

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