Lunch
Greek chicken bowls
Marinated roast chicken thighs over herbed rice with tomato, cucumber and feta. Five containers, dressed on the day, 42 g protein each.
35m · $6 · Servings: 5 · Stores for 4 days
- high-protein
- meal-prep
[ real food photo ]
Ingredients
- Chicken thighs 600 g
- Rice (dry) 300 g
- Cherry tomatoes + cucumber 2 cup
- Olive oil + lemon 3 tbsp
- Feta 150 g
Method
- 01
Marinate thighs in lemon, oregano and garlic while the oven heats to 220°C.
- 02
Roast 22 min to 74°C internal; rest, then slice.
- 03
Cook rice; fold through chopped cucumber, tomato and dill.
- 04
Portion rice, chicken and feta across five containers. Dress on the day.
Nutrition
- kcal
- 540
- protein
- 42g
- fat
- 18g
- carbs
- 55g
Keep the dressing separate and add it the morning you eat — the salad stays crisp.