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Chicken Gyro Meal Prep Bowls - Fresh, Flavorful, and Ready for the Week

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless skinless chicken thighs (or breasts)
  • Marinade: Plain Greek yogurt, fresh lemon, olive oil, garlic, dried oregano, ground cumin, smoked paprika, salt, black pepper
  • Tzatziki: Plain Greek yogurt, cucumber, garlic, lemon juice, fresh dill (or dried), olive oil, salt, pepper
  • Base: Cooked rice (white, brown, or basmati), or quinoa if preferred
  • Veggies: Cherry tomatoes, cucumber, red onion, romaine or spring mix, fresh parsley
  • Add-ons (optional but great): Feta cheese, Kalamata olives, pita or naan wedges, pickled red onions
  • Pantry staples: Olive oil, salt, pepper, red wine vinegar (optional for quick salad)

Method
 

  1. Make the marinade: In a bowl, whisk 1/2 cup Greek yogurt, juice of 1 lemon, 2 tablespoons olive oil, 3 minced garlic cloves, 1.5 teaspoons dried oregano, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper.
  2. Marinate the chicken: Pat the chicken dry and toss it in the marinade until coated. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. Overnight is even better for deeper flavor.
  3. Cook the rice: While the chicken marinates, cook your rice according to package directions. Fluff and let it cool slightly so it doesn’t steam up your containers.
  4. Prep the tzatziki: Grate 1/2 an English cucumber (or seed and finely chop a regular cucumber). Squeeze out excess liquid with a towel. Mix with 1 cup Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1–2 tablespoons chopped fresh dill, 1/4–1/2 teaspoon salt, and pepper to taste. Chill.
  5. Chop the veggies: Halve cherry tomatoes, dice cucumber, thinly slice red onion, and chop romaine. Roughly chop parsley. Keep them dry for better freshness.
  6. Cook the chicken: Heat a large skillet or grill pan over medium-high. Add a drizzle of oil, then cook chicken 5–6 minutes per side until browned and cooked through (165°F internal). Rest for 5 minutes, then slice into strips or bite-size pieces.
  7. Optional quick salad toss: In a bowl, toss tomatoes, cucumber, red onion, and parsley with a splash of olive oil, a squeeze of lemon, a pinch of salt, and a little red wine vinegar if you like. Keep lettuce separate to avoid wilting.
  8. Assemble the bowls: Divide rice among 4–5 containers. Top with chicken, a handful of lettuce, and the tomato-cucumber mix. Add olives and feta if using.
  9. Pack the sauce: Portion tzatziki into small lidded sauce cups or separate containers. Keep tzatziki separate until serving so the bowls don’t get soggy.
  10. Store: Seal and refrigerate. Reheat the chicken and rice before eating, then add the cold veggies and tzatziki. Warm pita on the side if you’re including it.