Greek Chicken Meal Prep Bowls

Somehow, kids or not, back to school is such a busy time for everyone! I feel like the season just picks up and it’s just go, go, go! Having an easy meal to prep on Sunday afternoons for the week has been a God send for me these past few weeks!

So when Pure Flavor® asked me to help them come up with a recipe for meal prep featuring their Sangria® Medley Tomatoes, I was all about it! It helps that I also really, really love these particular tomatoes, too! While I love them fresh (they’re nice and sweet), I really prefer to cook them! For this recipe, I chose to roast them on a tray with Greek Marinated Chicken, artichokes, and Kalamata olives for a nice Mediterranean feel. Check it out!

As for a base, I chose to pair this chicken with spanakorizo. Spanakorizo is a traditional Greek preparation for rice that also features a ton of spinach and fresh herbs! It’s got a beautiful aroma and it’s packed with vitamins and nutrients!

For this dish, you’ll need:

For this recipe, I also recommend a few additional tools:

• A plastic bag (for the chicken marinade)
• A Heavy Bottomed Pot (for the spanakorizo)
• A Sheet Pan (for the chicken, artichokes, and tomatoes)
• And if you’ll be meal prepping, 4 meal prep containers.

You’ll want to start with marinating the chicken.

I’ve been making this marinade constantly lately! It’s super easy, and it’s perfect for baked or grilled chicken! It features great flavors like fresh dill, garlic, and lemon – just right for this meal!

Cut the chicken breasts in half (they cook a little quicker and more evenly this way), then season them with salt and pepper to your liking.

Combine the yogurt, olive oil, garlic, oregano, dill, lemon juice, and zest. Place the chicken breasts into a plastic bag and pour the marinade right over. Marinate it for about 3 – 4 hours in the fridge.

When you’re ready to get moving on the rest of the meal prep, start with your spanakorizo.

You’ll want to start the spanakorizo a few minutes before you put the chicken in the oven, so it all finishes at the same time.

1. Heat the olive oil over medium heat in a heavy bottomed pot until shiny, then add the minced onion and saute for 5 – 6 minutes until translucent.
2. Add the garlic, scallions, dill, and 1 tbsp of butter to the pot. Cook until aromatic, about 1 – 2 minutes. Don’t let the garlic burn, control your heat!
3. Add in the spinach, allow it to wilt slightly for about 3 – 4 minutes. Make sure to stir it occasionally so that beautiful herb butter you created gets all over it!
4. Once the spinach has wilted, add in the basmati rice, vegetable broth, season with salt and pepper, and give it a stir. Bring it to a boil, cover the pot, and reduce the heat to low.

While the rice is cooking, let’s get your sheet pan prepped for the oven.

Place the chicken on a sheet pan prepared with plenty of oil or cooking spray and surround it with the drained artichokes, tomatoes, and olives. Drizzle olive oil over everything and season with dried oregano or thyme, salt, and pepper.

Place the chicken in the oven to bake for 20 – 25 minutes at 400°, or until it reaches an internal temp of 165́°.

When the timer goes off for your rice…

1. Lift the lid
2. Place the remaining two tablespoons of butter on top
3. Turn off the heat
4. Then, let it sit for 2 minutes
5. After your 2 minutes, lift the lid, squeeze in the fresh lemon juice, and give it a fluff!
6. Your rice is done!

Once the chicken is done, let it cool slightly so you can slice it for your meal prep containers. You can prep your rice while you wait.

Just, check out these gorgeous roasted tomatoes!

Start with a layer of spanakorizo, topped with the roasted artichoke, tomatoes, and olives, then place the sliced chicken right on top.

I like to top mine with feta cheese and some additional fresh herbs! Bring on the freshness!

If you’re worried about heating the cheese or herbs at work in the microwave, just wrap the herbs in a damp paper towel and place them next to the cheese in a mini dressing container. You could probably even squeeze it into your main bowl.

Lunch from your desk isn’t so bad when you look down and you’ve got this!

Pro-tip, keep a dry pint of Pure Flavor tomatoes at your desk for snacking too!

This meal isn’t just for meal prep, either! It makes for a beautiful dinner spread!

I like to serve this dish with a fresh table salad, and even some pita and tzatziki if I’ve got a crowd.

I hope you’ve enjoyed this recipe! Happy prepping!

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb and @pureflavor!

This post is sponsored by Pure Flavor®. Learn more about Pure Flavor and their commitment to supporting healthier lifestyles by visiting their website.

Greek Chicken Meal Prep Bowl

Recipe by Amber Bogardus

Course: Main Course, Side DishCuisine: Mediterranean

Servings

4

servings

Prep time

4

hours 

Cooking time

40

minutes

Calorieskcal

Total time

4

hours 

40

minutes

Marinated chicken, roasted artichoke, and sangria tomatoes served on top of spanakorizo and prepped into to-go containers for the week.

Cook Mode

Keep the screen of your device on

Ingredients

• Greek Chicken Marinade

• 2 Chicken Breasts halved

• Salt/Pepper to taste

• 1/3 cup Non-Fat Plain Greek Yogurt

• 2 tbsp Olive Oil

• 3 – 4 Cloves of Garlic minced

• 1 tbsp Fresh Dill minced

• 1 Lemon zested and juiced

• Greek Chicken Sheet Pan Ingredients

• 1 Dry Pint Pure Flavor® Sangria®Medley Tomatoes halved

• 2 cans Artichoke Hearts drained

• 1/4 cup Kalamata Olives halved

• 2 tbsp Olive Oil

• 2 tsp Dried Oregano or Thyme

• Salt/Pepper to taste

• Spanakorizo

• 2 tbsp Olive Oil

• 1 Small Onion minced

• 3 tbsp Scallions

• 4 tbsp Fresh Dill minced

• 6 oz Baby Spinach

• 1 cup Basmati Rice

• 2 1/3 cups Vegetable Broth

• 3 tbsp Butter divided

• 2 tsp Salt

• 1 tsp Freshly Cracked Pepper

• Zest of 1 Lemon

• Juice of 1/2 of a Lemon

• Additional Toppings (optional)

• Feta Cheese

• Fresh Dill

• Scallions

Directions

• Season the chicken breast halves with salt and pepper on both sides.
• Combine the remaining ingredients listed for the marinade, place the chicken breasts in a plastic bag, and pour the marinade over.
• Let the chicken marinate in the refrigerator for 3 – 4 hours.
• Preheat the oven to 400°.
• While the oven is preheating, start on the spanakorizo by heating the olive oil in a heavy bottom pot over medium heat until shiny.
• Add the minced onion and sauté for 5 – 6 minutes until translucent.
• Add the minced garlic, scallions, dill, and 1 tbsp of butter to the pot. Cook until aromatic, about 1 – 2 minutes stirring often.
• Add the spinach and allow it to wilt, about 3 – 4 minutes.
• Add the basmati rice, vegetable broth, salt, and pepper and stir.
• Bring it to slow boil, reduce the heat to medium-low to simmer for 20 minutes.
• While the rice is cooking, add the marinated chicken to a large oiled sheet pan.
• Surround the chicken with the drained artichokes, sangria tomatoes, and Kalamata olives.
• Drizzle the entire pan with olive oil and sprinkle with dried oregano or thyme, salt, and pepper.
• Bake the chicken at 400° for 20 – 25 minutes, or until it reaches and internal temp of 165°.
• While the rice timer has gone off, lift the lid, place the remaining two tbsps of butter into the pot, close the lid, turn off the heat, and let it rest for 2 minutes letting the butter slightly melt.
• After 2 minutes, lift the lid, squeeze in the lemon juice, fluff the rice and serve immediately topping with more fresh herbs and feta cheese.
• If you’ll be preparing meal prep bowls, place ½ – 1 cup of rice into the bottom of a meal prep container, top with roasted artichoke and tomatoes, and lay a piece of sliced chicken breast on top. If desired, top with feta cheese and fresh herbs.

• heavy bottom pot
• plastic bag
• sheet pan
• 4 meal prep containers

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