Ingredients:

  • 680 g (1.5 lbs) Boneless, Skinless Chicken Thighs or Breasts, cut into 1-inch cubes
  • 1 Tbsp Lemon Zest (from 1 large lemon)
  • 60 ml (1/4 cup) Fresh Lemon Juice (for marinade)
  • 120 ml (1/2 cup) Extra Virgin Olive Oil (EVOO), divided
  • 2 1/2 tsp Dried Oregano, divided
  • 3 cloves Garlic, minced finely
  • 1 tsp Salt (for marinade)
  • 1/2 tsp Black Pepper (for marinade)
  • 360 g (1 3/4 cups) Long Grain White Rice (Basmati or Jasmine), rinsed
  • 475 ml (2 cups) Water or Chicken Broth
  • 1/2 tsp Salt (for rice)
  • 1 Tbsp Fresh Lemon Juice (for finishing rice)
  • 2 Tbsp Fresh Parsley, finely chopped
  • 240 g (1 cup) Cherry or Grape Tomatoes, halved
  • 1/2 medium English Cucumber, diced
  • 1/4 small Red Onion, thinly sliced
  • 80 g (1/2 cup) Kalamata Olives, pitted, halved
  • 85 g (3 oz) Feta Cheese, crumbled
  • 45 ml (3 Tbsp) Red Wine Vinegar (for vinaigrette)
  • Salt and Pepper, to taste (for vinaigrette)

Instructions:

  1. Marinate the Chicken: Combine chicken cubes, 1/4 cup EVOO, 1/4 cup lemon juice, lemon zest, garlic, 2 tsp oregano, salt, and pepper in a bowl. Toss well. Cover and refrigerate for a minimum of 60 minutes, or up to 12 hours.
  2. Prepare the Rice: Rinse the rice thoroughly until water runs clear. Combine the rinsed rice, broth/water, and 1/2 tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
  3. Finish the Rice: Fluff the rested rice with a fork. Stir in 1 Tbsp of fresh lemon juice and the chopped parsley. Set aside.
  4. Preheat Oven: Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
  5. Roast the Chicken: Spread the marinated chicken evenly onto the prepared baking sheet in a single layer. Roast for 18–22 minutes, stirring halfway, until cooked through (internal temperature reaches 74°C/165°F).
  6. Prep the Toppings: While the chicken roasts, dice the cucumber, halve the tomatoes, slice the onion, and halve the olives. Crumble the feta cheese.
  7. Whisk the Vinaigrette: Combine 6 Tbsp EVOO, red wine vinegar, 1/2 tsp oregano, salt, and pepper in a small jar or bowl. Whisk vigorously until emulsified. Store separately.
  8. Build the Bowls: Divide the Lemon-Herb Rice evenly among four airtight meal prep containers. Distribute the cooked Greek Chicken evenly over the rice in each bowl.
  9. Layer and Store: Arrange the prepped cucumber, tomatoes, onions, and olives neatly alongside the chicken. Sprinkle the feta over the toppings. Seal the containers and refrigerate. Pack the vinaigrette separately to prevent sogginess, adding it just before serving.