Greek

Greek Chicken Meal-Prep with Rice and Veg

Lemony oregano chicken with fluffy rice and roasted Mediterranean vegetables in tidy portions.

Time
45 min
Servings
4
Level
Easy
Calories
474
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Original Olivi recipe · nutrition calculated per serving

Ingredients

0 of 9
4servings

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Instructions

6 steps · tick them off as you cook
  1. Marinate chicken in olive oil, lemon juice, oregano and garlic for 15 minutes.

    15 minutes
  2. Roast at 425F for 20 minutes until juices run clear, then slice.

    20 minutes
  3. Toss zucchini and cherry tomatoes in olive oil and roast alongside for 15 minutes.

    15 minutes
  4. Cook rice and fluff with a fork.

  5. Divide rice, chicken and veg among 4 containers; crumble feta on top.

  6. Keeps 4 days chilled; reheat gently 2 minutes to avoid drying the chicken.

    2 minutes

Chef's tip

Add feta after reheating rather than before, so it stays creamy instead of turning rubbery in the microwave.

Suggested pairing

A chilled Assyrtiko or Sauvignon Blanc echoes the lemon and oregano.

Nutrition facts

Per serving

Calories474
Fat
15.4 g
Carbohydrates
34.8 g
Fibre
2.6 g
Sugars
11.7 g
Protein
46.9 g
Sodium
376 mg

Values for information only.

About this recipe

Lemony oregano chicken with fluffy rice and roasted Mediterranean vegetables in tidy portions.

GreekEasymeal prepfreezer-friendlymediterranean

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