Meal Prep: Greek Chicken Bowls



By Grace Iberle, RDN, LDN, CHC, CPT


  • 2 cups Water

  • 1 cup Brown Rice (dry)

  • 1 lb Chicken Breast (skinless, boneless)

  • 2 tbsps Greek Seasoning

  • 1 Cucumber (medium, diced)

  • 1/2 cup Red Onion (medium, diced)

  • 2 cups Cherry Tomatoes

  • 2 tbsps Extra Virgin Olive Oil

  • 2 tbsps Red Wine Vinegar

  • Sea Salt & Black Pepper (to taste)


  1. Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.

  2. While the oven is heating, bring the water to a boil in a small saucepan. Add the brown

    rice, reduce to a simmer, cover and let cook for 30 minutes.

  3. Once the rice is on, lay the chicken breast on the baking sheet and sprinkle with Greek seasoning. Place in the oven for about 30 minutes, or until cooked through.

  4. While the chicken and rice are cooking, dice your cucumber and red onion. Add them to a large bowl along with the cherry tomatoes, olive oil, red wine vinegar, salt and pepper. Mix well.

  5. Divide the rice between containers along with the chicken and veggies. Enjoy!

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