Name: Slow Cooker Chicken Gyros Meal Prep Bowls
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Mediterranean
Ingredients: 1.5 pounds boneless skinless chicken thighs; 2 tablespoons olive oil; 3 cloves garlic minced; 2 teaspoons dried oregano; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 tablespoon lemon juice; 1 cup plain Greek yogurt; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 clove garlic finely minced; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoons finely chopped cucumber; 3 cups cooked white or brown rice; 1 cup diced cucumber; 1 cup halved cherry tomatoes; 0.5 cup thinly sliced red onion; 2 tablespoons chopped fresh parsley

Description

Slow cooker chicken gyros meal prep with tender spiced chicken, fresh veggies, and creamy sauce makes a healthy and flavorful make ahead lunch option.

Ingredients

1.5 pounds boneless skinless chicken thighs
2 tablespoons olive oil
3 cloves garlic minced
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon lemon juice
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic finely minced
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoons finely chopped cucumber
3 cups cooked white or brown rice
1 cup diced cucumber
1 cup halved cherry tomatoes
0.5 cup thinly sliced red onion
2 tablespoons chopped fresh parsley

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Instructions

Place chicken thighs in the slow cooker and drizzle with olive oil. Add garlic, oregano, paprika, cumin, salt, black pepper, and lemon juice. Toss to coat evenly.
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours until the chicken is tender and easily shreds.
Remove chicken from the slow cooker and shred using two forks, then return it to the juices and mix well.
In a bowl, combine Greek yogurt, lemon juice, olive oil, garlic, salt, black pepper, and chopped cucumber. Stir until smooth and refrigerate until ready to use.
Prepare meal prep containers by adding a portion of cooked rice to each container.
Top rice with shredded chicken, diced cucumber, cherry tomatoes, and sliced red onion.
Add a spoonful of the yogurt sauce to each container and sprinkle with fresh parsley.
Let meals cool completely before sealing and storing in the refrigerator.
Reheat chicken and rice portions before serving and add sauce after reheating for best texture.
Ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit before shredding and serving.

Notes

Store sauce separately if possible to keep vegetables crisp and fresh throughout the week.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Lunch
Method: Slow Cooker
Cuisine: Mediterranean