Lately we’ve been trying to prep lunches on Sunday: it helps to have one less thing to figure out in the morning, and we’ve both had some early alarm clocks this month! These Greek chicken bowls have been perfect to keep us fed and happy all week long! Marinated chicken paired with just about anything you like in the veggie-grain-cheese-topping categories keep the possibilities endless without making weekday lunches complicated.
The thing I love about these grain bowls is that lunches don’t have to be exactly the same every day. I make enough chicken to last all week, but vary the other ingredients. Some days I make salads, others have just a bit of spinach for greenery. If there’s extra veggies from the previous dinner, I mix them in for a more hearty option.
These bowls are delicious enough that I only use 1/3-1/2 chicken breast per bowl, which means the chicken goes a lot further!
Mixing the marinade is easy: just combine the ingredients and shake!
It’s good to let it sit for a bit before you pour over the chicken: it lets the flavors combine a bit more.
Coat the chicken, then let it marinate in the fridge for at least an hour, but better all day.
Bake or grill the chicken (seen here baked), then assemble the bowls!
One option: mostly spinach with a little rice, complemented with leftover roasted veggies and black beans.
Another option: equal parts rice and spinach, with tomatoes for a bit of acidity, edamame and feta cheese.
The chicken itself is good enough to eat with some rice and veggies for dinner. But since starting my new job, it’s been so helpful to have lunches pre-planned! This marinade tastes great enough to eat all week, and pairs with everything so you don’t get bored!
Marinated Greek Chicken Bowls
For the marinade (double to make extra for salad dressing):
- 6 boneless skinless chicken breasts
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 4 minced garlic cloves
- juice of 1 lemon
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp oregano
- 2 tsp thyme
For the salad grain bowls:
- brown rice
- cherry tomatoes
- roasted vegetables
- black beans
- In a bowl or mason jar, combine the oil and vinegar. Then add the spices and lemon juice. Whisk or shake well.
- Put the chicken in a plastic bag and pour marinade over the chicken, rotating bag to make sure everything gets coated. Refrigerate 1-12 hours, turning occasionally to marinate.
- When you’re ready to cook the chicken, you can grill or bake them. Grilling will taste better, but baking is usually simpler. To grill: place chicken breasts directly on the hot grill. Turn once, and it’s done when the internal temperature reaches 165°F. To bake: preheat the oven to 375°F and put all the chicken on a greased baking pan or pyrex dish. Cook the chicken for 25-35 minutes, until the chicken’s temperature reaches 165°F.
- Let the chicken rest for a few minutes before cutting. Meanwhile, make the bowls!
- Take your preferred combination of spinach and rice (depending on whether you prefer a grain bowl or a salad) and top with tomatoes, feta, edamame, roasted vegetables, or any other favorite salad topping. If you’re packing the week’s lunches in advance, portion salad dressing into separate containers. Add sliced chicken to the bowl and put it in the fridge for effortless lunches all week!
These Greek chicken bowls beat out sandwiches every day for a fresh lunch that’s easily transportable, healthy, filling and delicious! What has been your go-to lunch option lately?
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