You know that feeling of satisfaction when you’ve prepped lunch for the week on Sunday night? (Surely that can’t be just me, right??) It’s SO worth the effort to plan in advance. I pack a great lunch- it’s one of my self-named super powers. These Mediterranean Chicken and Rice Bowls are the perfect lunch to prepare for the days ahead!
This salad is loaded with greens, grains, protein, and flavorful dressing. It’s balanced in macronutrients (carbs/fat/protein) which means it will fill your belly and fuel your brain with the good stuff to support your bod as you take on every day like the champion you are. Most importantly, it’s DELICIOUS, which is the whole point, right?
Short on time? Use pre-washed lettuce, pre-cooked grains, and shredded rotisserie chicken!
Got any of the below? Toss ’em in your salad bowls to add extra flavor:
- Feta (my FAV cheese- already included in the below recipe!)
- Goat cheese
- Avocado
- Olives
- Lemon, lime, or orange
- Pickled onions, pickled cucumbers, pickled peppers
Packing it all up:
My favorite lunch containers are the 4-cup glass Pyrex or Anchor bowls with leak-proof lids. They are the perfect size for my salads and they don’t absorb any odors over time. I’ve had a set for over 10 years and it’s still in great shape!
For the dressing: Sometimes I bring the dressing along in a separate tiny glass container (baby food prep jars work well.) Sometimes I can’t stand bringing another container, so right before I leave for work, I’ll open up my salad and pour the salad dressing down the side of the bowl at an angle so it gathers on the very bottom. Before eating, I’ll just shake it up so the lettuce doesn’t get too soft. Works like a charm!
To bring it with you… do you know about the Pack-It freezable lunch box?! The sides are made of ice packs so your lunch stays cool for hours if you don’t have access to a fridge. It easily wipes clean on the inside and you can stash it in the freezer overnight so it’s ready to go the next day. It’s the right price and it comes in lots of fun patters. I love this thing!
Now let’s get cooking, shall we? Let me know how you like these Mediterranean Chicken and Rice Bowls for your lunches or dinners this week!
Mediterranean Chicken and Rice Bowls
Equipment
- Outdoor grill optional
Ingredients
For the grilled chicken
- 1 lb boneless, skinless chicken thighs (or chicken breasts)
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp paprika
- 1/4 tsp black pepper
For the salads
- 1 head green leaf lettuce, washed and torn
- 1 8.8 oz package pre-cooked rice about 1 cup
- 1/2 cup seedless cucumber, diced
- 1/2 cup tomatoes, diced
- 4 oz feta
- 1 lemon, quartered
For the salad dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp oregano
- 1 small garlic clove, grated
- Salt and pepper, to taste
Instructions
Grilled chicken
- Preheat outdoor grill to medium-high.
- In a large bowl, whisk together olive oil and dried seasonings. Add chicken thighs, turning to thoroughly coat. Let sit to marinate for 10-15 minutes while grill preheats.
- Grill chicken 4-5 mins per side until cooked. Allow to cool 5 minutes, and slice for salads.
For the salads
- Whisk together dressing ingredients in a small bowl.
- Divide lettuce between 4 bowls. Top with rice, cucumbers, tomato, chicken, and crumbled feta.
- Add dressing just before serving and finish with a squeeze of fresh lemon juice.
