Meal Prep Greek Chicken and Veggies
The ultimate comfort food for busy weekdays! Enjoy tender chicken and flavorful veggies, all prepped to perfection with creamy tzatziki. This easy weeknight dinner is both nutritious and delicious. Make it tonight!
Equipment
- Baking Sheet
- Peeler
- Oven
- Whisk
- Frying Pan
- Mixing Bowl
- Grater
- Chef's Knife
Ingredients
- 45 oz chicken breasts cut into small cubes
- 2 cups bell peppers any colors, cut into squares or slices
- 1 medium red onion cut into squares or slices
- 1 cup zucchini, broccoli, mushrooms, grape tomatoes
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup plain low-fat yogurt
- 1/4 cup cucumber with peel grated or minced
- 1 clove garlic minced or crushed
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh dill or basil
- 1/2 teaspoon salt
- 1 teaspoon ground pepper
- 2 cups cooked brown rice
- 2 whole wheat pitas
- 4 Meal-prep bowls
Instructions
- First, preheat your oven to 450 degrees F. This high temperature ensures that the chicken and veggies cook quickly and develop a nice char.
- While the oven is heating up, prepare a large sheet pan by lining it with parchment paper or a silicone mat. This makes for easy cleanup later on.
- Next, arrange the diced chicken and prepared veggies on the sheet pan. Feel free to create a rainbow pattern with the bell peppers, zucchini, and onion for an appetizing look.
- In a small bowl, combine the olive oil, lemon juice, oregano, basil, salt, and black pepper to create a marinade. Mix well.
- Brush the marinade onto the chicken and veggies or toss them in the bowl until evenly coated. This step is crucial for infusing flavor!
- Place the sheet pan in the oven and bake for 15 to 20 minutes. The chicken should be tender and the veggies nicely charred. Keep an eye on them to avoid burning.
- While the main dish is baking, it's time to make the Tzatziki. In a separate bowl, whisk together the yogurt, grated cucumber, minced garlic, lemon juice, olive oil, dill, salt, and pepper.
- Once the Tzatziki is well mixed, divide it into four small containers for storing. This makes it easy to serve later!
- Now that the chicken and veggies are done, remove them from the oven and let them cool slightly.
- To assemble your meal prep bowls, place half a cup of brown rice into each bowl. Divide the chicken and veggies evenly among the bowls.
- Finally, cut the whole wheat pitas into eight slices each and add four slices to each bowl. Cover the bowls and refrigerate them for up to five days.
- When you're ready to enjoy, simply remove the pita and heat the chicken and veggies for two to three minutes in the microwave. Drizzle with the cold Tzatziki and savor every bite!
Notes
Store your meal prepped bowls in airtight containers for best freshness. While it's best enjoyed fresh, you can freeze the chicken and veggies for up to three months. Just make sure to thaw it in the refrigerator before reheating. Serve your Meal Prep Greek Chicken and Veggies with a side salad or some roasted potatoes for a complete meal. When reheating, add a splash of water to the container to keep the chicken moist and tender. The Tzatziki also works as a great dip for fresh veggies or pita chips, making it a healthy snack option!