Greek Chicken Rice Bowls with 2-in-1 Lemon-Oregano Dressing
The secret to these meal prep bowls is a punchy lemon-oregano vinaigrette that does double duty: half marinates the chicken, while the rest gets tossed with crisp cucumbers, tomatoes, and feta for a bright, built-in side salad. By swapping instant grain for sturdy jasmine rice, these bowls reheat beautifully all week long without turning to mush.
- Total Time35 minutes
- Yield4 bowls (serves 4) 1x
Ingredients
Scale
Lemon-Oregano Vinaigrette (Marinade & Dressing)
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice (from about 1–2 lemons)
- 2 tablespoons red wine vinegar
- 4 large garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Chicken & Rice
- 1 1/2 pounds thin-sliced chicken breast cutlets
- 1 cup jasmine rice, rinsed well
- 1 1/2 cups low-sodium chicken broth
Greek Veggie Salad
- 1 dry pint (10 oz) cherry tomatoes, halved
- 1 large English cucumber, diced
- 1 large red bell pepper, chopped
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup crumbled feta cheese
Instructions
- Mix the vinaigrette: In a liquid measuring cup or small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper until well combined.
- Marinate the chicken: Place the chicken cutlets in a large bowl or zip-top bag. Pour exactly half of the vinaigrette over the chicken, tossing to coat. Set aside at room temperature for 15 to 20 minutes. Reserve the remaining vinaigrette for the salad.
- Cook the rice: While the chicken marinates, bring the chicken broth to a boil in a medium saucepan. Stir in the rinsed jasmine rice. Reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
- Sear the chicken: Heat a large skillet over medium-high heat. Working in batches if necessary, add the chicken (allowing excess marinade to drip off) and cook for 3 to 4 minutes per side. The chicken should be deeply golden brown and reach an internal temperature of 165°F. Transfer to a cutting board to rest, then slice into strips.
- Toss the veggie salad: In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, Kalamata olives, and feta cheese. Drizzle with the reserved vinaigrette and toss gently to coat.
- Assemble and store: Divide the cooked rice and sliced chicken evenly among 4 meal prep containers. Allow them to cool completely. To keep the rice from getting soggy, pack the tossed veggie salad into 4 separate small containers (or use compartmentalized prep containers). Store in the refrigerator for up to 4 days. When ready to eat, microwave the chicken and rice until warm, then top with the cold, marinated veggie salad.
Notes
- Why it works: Splitting the dressing means the chicken gets deeply seasoned without needing hours to marinate, and the vegetables gently pickle in the fridge, staying bright and punchy all week long.
- Meal prep storage: Keeping the wet veggie salad separate from the rice is crucial for texture. If your containers don’t have compartments, simply use small zip-top bags or mini food-storage cups for the salad portion.
Nutrition (per serving — estimates)
Calories: 580 | Total Carbs: 43g (Fiber: 4g, Sugar: 5g) | Fat: 26g (Saturated: 5g) | Protein: 43g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Meal Prep
- Method: Stovetop
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 5g
- Fat: 26g
- Saturated Fat: 5g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 43g