Ingredients
- 1-1/2 lbs boneless, skinless chicken thighs
- 4 sweet peppers, sliced
- 4 vine tomatoes, chopped into large bite-sized pieces
- 4 medium garden cucumbers or 1 English cucumber, coarsely chopped
- 1 small red onion, sliced
- 1/2 cup crumbled feta cheese
- 1 cup pitted kalamata olives
- Greek marinade:
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsps pure maple syrup or raw honey
- 1 Tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
Directions
- 1
Chop your chicken into small bite-sized pieces and place it in a shallow dish.
- 2
In a small jar add all the marinade ingredients and shake vigorously to combine. Or simply whisk your marinade together really well until emulsified.
- 3
Pour half of your marinade over the chicken and toss to coat. Allow chicken to marinate for at least 10-20 minutes on the counter, OR overnight in the refrigerator.
- 4
Reserve the remaining half of the marinade, (untouched by raw chicken) to drizzle over your meal prep bowls just before serving.
- 5
Heat a large skillet over medium-high heat.
- 6
Add in your marinated chicken and cook until golden brown and cooked through around 10 minutes.
- 7
Meanwhile, chop your veggies as desired for your bowls.
- 8
Once the chicken is done, allow it to cool then divide it equally into your meal prep bowls.
- 9
Next add the peppers, tomatoes, cucumbers, feta cheese, and olives to your bowls.
- 10
Drizzle with the remaining (untouched) marinade as desired.
- 11
Keep refrigerated for up to 3 days.
- 12
Enjoy!