Greek Chicken

I haven’t written anything here lately. I’d like to give you a long-winded story about what’s happened to me this semester, but I only have a short story. I went to school, came home, read for class, wrote papers, and slept. Pretty much the entire life of a second-year law student. Sounds really glamorous, right?

Greek Chicken meal prep. Easy, healthy, cheap, tasty, delicious. You won't regret making this for lunch!

Keep thinking that. It’s been stressful, but meal-prepping has gotten me through. It’s not great fun to eat the same thing four or five days in a row, but it is cheap, easy, and healthy.

Greek Chicken meal prep. Easy, healthy, cheap, tasty, delicious. You won't regret making this for lunch!
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I think that this may just be one of my favorite meals to prep. It takes a little bit of effort and a little mid-week work, but it is really delicious and healthy. And colorful. Who doesn’t need to add color to their diet? I certainly do.

Time: 2 hours (maybe 1 hour active)

Difficulty: medium 

Serves: 4, or makes 4 meals. You can also halve it for dinner for 2.


  • 3 chicken breasts
  • 1 teaspoon rosemary
  • 2 tablespoon dill, divided
  • 2 tablespoon lemon juice, divided
  • 1.5 cup greek yogurt, divided. I really like Chobani. It is a little more expensive, but low calories and sugar and high protein.
  • 2 English cucumber, divided
  • 12 ounces grape tomatoes, divided
  • 1/2 red onion, divided
  • 4 pitas


  1. Marinate the chicken. Slice the chicken into thin slices. Mix the rosemary, dill, salt, 1 tablespoon of the lemon juice, and 1/2 cup of the yogurt. Stir together with the chicken, and marinate for 30 minutes to 2 hours.
  2. Make the tzatziki. Slice a cucumber in half. Peel and slice in half. Scoop out the seeds, and then slice into small pieces. Toss with 1 teaspoon of salt, and let sit in order to draw out the water. Mix the remaining yogurt, lemon juice, and dill in a separate bowl. Once a decent amount of water has gone (about 15 minutes) add the cucumber to the yogurt. Set aside.
  3. Make the salad. Here is where the extra work comes in. This salad is delicious but doesn’t sit well. I would only make half of it now and then make the other half later in the week. Of course, if you’re making the smaller amount for dinner, just make it like normal. Cut 1/2 the remaining cucumber and slice in half. Scoop out the seeds, and then slice in half the long way again, making quarters. Slice the quarters into bite-sized pieces. Cut the half of the tomatoes into quarters, half of the onion into small slices, and mix. Pour the vinegar on top.
  4. Cook the chicken. Heat 1 tablespoon of oil over medium-high heat, until shimmering. Place the chicken on, and cook about 5-7 minutes each side.
  5. Assemble. Put the tzatziki on a pita, then the chicken, then some of the salad. You can also eat the salad separately. Serve, and enjoy!

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