Ingredients
The following ingredients have 5 Servings
- 1 cup brown rice
- 1 1/2 pounds cherry tomatoes (halved)
- 2 pounds boneless (skinless chicken breasts)
- 1/4 cup plus 2 tablespoons olive oil
- 3 cloves garlic (minced)
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper (to taste)
- 2 English cucumbers (peeled and sliced)
- 1/2 cup thinly sliced red onion
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 cloves garlic (pressed)
- 1/2 teaspoon dried oregano
- 1 cup plain Greek yogurt
- 1 English cucumber (finely diced)
- 2 cloves garlic (pressed)
- 1 tablespoon chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon chopped fresh mint (optional)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil
Instruction
- In a gallon size Ziploc bag, combine chicken, 1/4 cup olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- To make the cucumber salad, combine cucumbers, onion, lemon juice, olive oil, red wine vinegar, garlic and oregano in a small bowl; set aside.
- To make the tzatziki sauce, combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerate for at least 10 minutes, allowing the flavors to meld; set aside.
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Divide rice into meal prep containers. Top with chicken, cucumber salad, tomatoes and tzatziki sauce.
