Greek Chicken Meal-Prep Bowls with Tzatziki

Method

1. Zest both lemons, then juice them. Whisk the marinade yogurt, 2 tbsp olive oil, 3 tbsp lemon juice, half the zest, 4 of the garlic cloves, oregano, paprika and 3 tsp salt in a large bowl, add the thighs, and refrigerate 2 hours or up to 12 (the marinating time is not counted in the 50 minutes).
2. Heat the oven to 450°F with a rack in the upper third. Scrape off any thick clumps of marinade, then lay the thighs on a sheet pan lined with foil and roast 18 to 22 minutes, until browned in spots and 175°F in the thickest piece.
3. While they roast, bring the rice, 2¼ cups water and 1 tsp salt to a boil in a covered saucepan, then cook on low 15 minutes. Leave it covered off the heat for 10 minutes and fluff.
4. Grate half the cucumber and squeeze it dry in a towel. Stir it into the tzatziki yogurt with the last garlic clove, 1 tbsp lemon juice, the herbs and ½ tsp salt.
5. Dice the remaining cucumber and toss it with the tomatoes, onion, chickpeas, 1 tbsp olive oil, the remaining lemon juice and zest, and ½ tsp salt.
6. Rest the chicken 5 minutes and slice it. Divide the rice and chicken among 6 containers. Pack the salad with the feta on top in 6 small cups or the divided side of each container, and the tzatziki in small cups.
7. Cool the containers 15 minutes uncovered, then lid and refrigerate for up to 4 days (the salad is best within 3). To serve, microwave the rice and chicken 2 to 3 minutes until steaming hot (165°F), then add the cold salad and tzatziki.