Greek Bowl

In a small sauce pot, combine ½ cup water and ½ cup white vinegar with 1tsp of granulated sugar. Heat until dissolved and bring to a simmer. Thinly slice red onion and place into a mason jar or bowl. Pour water/vinegar mixture over pickles and cover. Allow to sit during the duration of the cooking process to pickle. Pickled onions can stay in a sealed container in the fridge for up to 2 weeks. 

In a large sized pot, cook 2 cups of dry rice, according to package instructions. (Typically, rice is cooked at a 2:1 ratio, water:dry rice. Combine into the pot, bring water to a boil, and then turn down the heat to simmer for 20 minutes or until water has all been absorbed.) 

While the rice is cooking, cook chicken by method of preference. In a frying pan, either grill chicken breasts on both sides or cook ground chicken until browned. 

If grilling chicken breasts, heat 1 Tbsp of olive oil in the pan. Place chicken breasts in a pan and sprinkle with salt and pepper on both sides. Allow to cook on each side for 5-8 minutes. Slice the thickest part of the breast to check for and pink remaining. 

If using ground chicken, add to frying pan and use spatula to separate and ground the meat. Cook through, flipping and stirring continuously, until browned. 

Chop vegetables: dice cucumber, halve cherry tomatoes. 

In your 4 meal prep containers, divide cooked rice and a handful of arugula as your base. Add chicken and vegetables. Add a scoop of tzatziki and sprinkle crumbled feta cheese on top. 

Keep in the fridge for up to 4-5 days. Can be eaten cold or warmed.