This healthy, protein packed Greek lemon chicken bowl is a super easy weeknight lunch or dinner to throw together and eat throughout the week. Packed with zesty Greek flavors, cucumbers, homemade tzatziki sauce and marinated chicken. It’s also the perfect way to use leftover cucumber!
The past few weeks I’ve been feeling the effects of the third trimester, hard. Almost EVERYTHING makes me tired, and I mean every single activity I do. Take the dog for a morning walk? Tired. Make lunch? Tired. Eat a salad? Tired. Third trimester fatigue is real folks. Not only is third trimester fatigue real, but pregnancy brain is also freak-a-leakin real! Not only do I feel like I have short term memory loss, but I feel as if there is a general fog in my brain and that I can’t muster up creative juices like I regularly do. Extremely frustrating, but my new mantra is *go with the flow* so I’m trying not to plan out my entire day to the T and work when I feel energized and creative. The end result of this mess? More cooking, less thinking.
I have been taking the time to cook more now that I’m working from home again (thank you JESUS – I went almost a year working in an office recently, and I can’t even TELL you how much I missed working from home). I’ve been stocking up on fresh cucumbers and zucchini from the farmers market in my hood and making creamy chickpea cucumber crunch salads, hearty zucchini boats, and zucchini noodle Alfredo. All healthy, and d@mn delicious.
I’ve been on a meal prep kick lately since cooking 3 meals a day makes me tired, so I try to make everything in batches and spend one day a week making meals ahead of time. This week I prepped a bunch of marinated chicken breasts, tzatziki sauce for dipping veggies, dicing my cucumbers to throw in salads and more, so creating this hearty Greek lemon chicken bowl was SO extremely easy since I had a lot of the ingredients already prepared.
If you make larger batches of chicken, cucumber salad, sauces and grains, you can easily prepare multiple servings of this Greek lemon chicken bowl by storing in meal prep containers. Just make sure you allow for this recipe to cool before you store in the fridge.
If you are strictly vegetarian or vegan, you can easily use chickpeas, hummus, or add roasted zucchini + eggplant instead of chicken.
If you create this recipe yourself, we’d love to see your variations on Instagram or Facebook – so don’t forget to tag #balancedbabe so that we can share on our platforms!
Yields 4-5 servings
1 hrPrep Time
30 minCook Time
1 hr, 30 Total Time
- 2 cups brown rice (cooked)
- 1/2 red onion
- 1/4 cup chopped green onion
- 1 tbsp coconut oil
- 2 pounds boneless, skinless chicken breast slices
- 1/4 cup olive oil
- 2 tbsp minced garlic or 3 garlic cloves
- 1 tbsp balsamic vinegar
- 1 tsp thyme
- 1 tbsp oregano
- Himalayan salt and black peppercorn pepper to taste
- 1 cup plain Greek yogurt
- 1/2 cucumber, thinly sliced with a vegetable peeler and then chopped
- 1 tbsp garlic powder
- 2 tbsp fresh chopped dill
- juice from 1/2 lemon
- Quick dash of olive oil
- Himalayan salt and pepper to taste
- 1 cucumber diced
- 2 tbsp red wine vinegar
- swirl of olive oil
- 2 tbsp dried mint
- Black peppercorn pepper to taste
- sprinkle of garlic powder and onion powder
- In a medium/large sized mixing bowl, combine the olive oil, garlic, balsamic vinegar, thyme, oregano, salt and pepper, and chicken. Cover bowl with plastic wrap and let marinade in the fridge for 1-3 hours.
- Once ready to prepare, heat a large skillet with a drizzle of olive oil on medium heat and add the chicken. Flip the chicken as it cooks for about 5-7 minutes or until cooked through. Set aside and chop into pieces.
- In the same skillet, there should still be some marinade left over from the chicken. If there is not a lot, add 1 tbsp of coconut oil and add the cooked rice and cook until well heated. You can sprinkle a few additional ingredients in the rice if desired. Once cooked, set aside and cover to keep warm.
- To make the tzatziki sauce, peel and dice the cucumber and then combine the cucumber with Greek yogurt, dill, lemon, garlic, olive oil, salt and pepper; set aside.
- To make the cucumber salad, combine cucumbers, red wine vinegar, olive oil, dried mint, pepper, garlic and onion powder in a small bowl and set aside.
- In meal prep containers or in serving bowls, divide up the rice and top with tzatziki, cucumber salad, and chicken. Sprinkle fresh diced red onion and green onion for additional flavor.