If you don’t have a rice cooker or Instant Pot, a pot and lid on the stove will work fine

Equipment Needed

Knife and chopping board, rice cooker or instant pot, medium saucepan, slotted spoon, meal prep containers


Rice and veg:

Place spinach into Instant Pot with 1/4 cup water and cook until wilted. Next add rice and water, and quartered cherry tomatoes. Season with sea salt and pepper to taste then cook for 8 minutes on high pressure. If using a rice cooker, do a normal cycle, and if using a pot cook for 15 minutes over medium heat. Once done, transfer to a baking sheet to cool. 


Dice chicken breasts into 1” cubes and place in a bowl. Add lemon juice and zest, olive oil and balsamic vinegar, honey, garlic, oregano, and sea salt and pepper to taste. Mix well and let marinate for 30 minutes to 3 hours. 

Preheat saucepan on high heat. Once hot, add marinated chicken and cook for 5-7 minutes. Remove chicken chunks with a slotted spoon and set aside. Reduce cooking liquid to a thick syrup, then add chicken back in, toss to combine with the reduced sauce. Set aside. 

Put it all together: 

Place 1/4 of the rice and veggies into meal prep container, add 1/4 of the cooked chicken chunks to each container, then top with 1/4 of the chopped red onion, and 1/4 of the crumbled feta. Store in the fridge for up to 5 days.