Greek Chicken and Salad Meal Prep
By Ocado
Published on 21 January 2026
This recipe is perfect for your midweek lunchtimes, combining fresh flavours with a satisfying protein hit.Time and servings
45 minsTotal time
4Servings
20 minsPrep time
25 minsCooking time
Ingredients
- 4 chicken thighs, skinless and boneless, we used Ocado British Chicken Thigh Fillets Boneless
- 500g Greek style yoghurt
- 2 lemons, zest and juice
- 3 garlic cloves, crushed
- 15g fresh oregano, leaves picked
- 150g cherry tomatoes, quartered
- 200g feta, crumbled
- 115g drained black olives, we used M&S Sliced Black Hojiblanca Olives in Brine
- 1 cucumber
- 15g flat-leaf parsley, roughly chopped
Method
Step 1
In a bowl, mix the chicken thighs, 150g Greek style yoghurt, lemon zest and juice, 2 garlic cloves, most of the oregano (reserving some for the salad), and some seasoning.Step 2
Preheat the oven to 180 °C fan.Step 3
Place the marinated chicken thighs, on a baking tray. Roast or airfry for 40mins, or until cooked through and golden.Step 4
While the chicken is cooking, prepare the salad and tzatziki. For the salad, in a large bowl mix the cherry tomatoes, feta, and black olives. Slice and chop half of the cucumber and add it to the salad. Gently toss to combine.Step 5
To make the tzatziki, grate the remaining half of the cucumber. Squeeze out any excess liquid, then mix with the remaining Greek style yoghurt, lemon juice and zest from the remaining lemon, garlic, and half of the chopped parsley. Season with salt and pepper.Step 6
Slice the cooked chicken thighs. Divide the salad among 4 airtight containers, top with the sliced chicken, and serve with a dollop of tzatziki and a sprinkle of the remaining flat-leaf parsley, to garnish.