Greek Chicken Bowls with Cucumber and Feta

The meal-prep classic done properly: marinated chicken thighs, crisp cucumber, olives and feta over rice. Everything holds for four days, so it earns its place in a weekly plan.

Serves 435 minutes mediterraneanhigh-proteinbatchgluten-free

• ✓Chicken thighs are a substantial source of protein and B vitamins.
• ✓Feta adds calcium along with its salt and tang.
• ✓Kalamata olives and olive oil bring the monounsaturated fats the Mediterranean pantry is known for.
• ✓Cucumber and cherry tomatoes contribute vitamin C and potassium.

Free PDF: The 5-Day Fresh Start — the matching mini-plan

Ingredients

• •1.5 lb / 700 g boneless chicken thighs
• •3 tbsp olive oil
• •juice of 1 lemon
• •2 tsp dried oregano
• •2 cloves garlic, grated
• •1 cup / 200 g uncooked rice (or 3 cups cooked)
• •1 large cucumber, diced
• •1 cup cherry tomatoes, halved
• •½ cup kalamata olives
• •4 oz / 110 g feta, crumbled
• •salt and black pepper

Method

1. Mix the oil, lemon juice, oregano, garlic, salt and pepper. Toss with the chicken; rest 15 minutes (or overnight in the fridge).
2. Cook the rice. Spread it on a tray for five minutes to steam off — it boxes up better dry.
3. Sear the chicken in a hot pan, 5–6 minutes a side, until cooked through and browned at the edges. Rest, then slice.
4. Build the bowls or boxes: rice, chicken, cucumber, tomatoes, olives, feta.
5. Dress with a little extra oil and lemon at eating time, not before — the cucumber stays crisp.

Take this recipe home

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.