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Souvlaki traditionally means skewered and grilled, but for a batch of meal-prep boxes it's easier to cook the marinated chicken in one pan rather than threading and turning individual skewers five times over. The lemon-oregano marinade and quick tzatziki are what carry the Greek flavor here, whether the chicken hits a grill or a skillet.
Prep Time
40 min
Cook Time
15 min
Servings
4 people
Difficulty
easy
Per serving
400kcal
Calories
32g
Protein
44g
Carbs
10g
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the marinade.
Add the chicken pieces, tossing to coat evenly, and marinate for at least 30 minutes (up to 4 hours in the fridge).
While the chicken marinates, cook the rice according to package instructions.
For the tzatziki, grate the cucumber and squeeze out excess liquid using a clean towel. Mix with the Greek yogurt, minced garlic, dill, and a pinch of salt; refrigerate until ready to use.
Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken for 5-6 minutes per side, until charred and cooked through, reaching an internal temperature of 74°C (165°F).
Let the chicken rest for a few minutes, then slice.
Divide the rice, sliced chicken, halved cherry tomatoes, and sliced cucumber among meal-prep containers.
Pack the tzatziki in a small separate container and add to each box just before eating.
Marinate for at Least 30 Minutes: Even a short marinade lets the lemon and garlic penetrate the chicken, though longer (up to 4 hours) develops even more flavor for meal prep batches. Keep the Tzatziki Separate Until Serving: Packing the sauce in its own small container prevents the rice and chicken from getting soggy over several days of storage. Don't Skip Squeezing the Cucumber: Removing excess water from the grated cucumber before mixing it into the yogurt keeps the tzatziki thick rather than watery.
Store the assembled boxes (without tzatziki added) for up to 4 days, keeping the tzatziki in a separate container to add fresh each time.
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