Greek Chicken Meal Prep Bowls

Meal PrepIngredients

  • 1 cup whole milk greek yogurt
  • 1 cucumber
  • 1 tsp garlic powder, divided
  • 2½ tsp salt, divided
  • 3 Tbsp. extra virgin olive oil, divided
  • 1 Tbsp. white vinegar
  • 1 Tbsp. dill, (minced fresh dill, dried dill weed, or dill paste all work fine)
  • 1 lb. boneless, skinless chicken breasts cut into 4- 4oz. portions
  • Non-stick cooking spray
  • ¾ Tbsp. Italian seasoning
  • ½ tsp corn starch
  • ½ tsp black pepper
  • ½ tsp onion powder
  • ½ tsp paprika
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup dried farro (or other whole grain like quinoa or brown rice)
  • 15-20 cherry tomatoes, quartered
  • ¼ red onion, diced
  • 15-20 pitted & halved black olives, chopped
  • 1 Tbsp. red wine vinegar
  • 1 lemon, juiced

Directions

Meal Prep

To make the homemade tzatziki: grate ½ a cucumber and transfer to a fine mesh strainer. Using several paper towels, squeeze all the extra water out of the cucumber.

Add the shredded cucumber to a medium bowl with the greek yogurt, ½ tsp garlic powder, ½ tsp salt, 2 Tbsp. extra virgin olive oil, 1 Tbsp. white vinegar, and 1 Tbsp. dill. Stir, and cover in the fridge until ready to use.

Preheat your oven to 450 degrees, and line a baking sheet with aluminum foil or parchment paper and spray with non-stick cooking spray.

To make the greek seasoning, combine 1 tsp salt, ¾ Tbsp. Italian seasoning,1 tsp garlic powder, ½ tsp corn starch, ½ tsp black pepper, ½ tsp onion powder, ½ tsp paprika, ¼ tsp ground cinnamon, and ¼ tsp ground nutmeg.

Lay the 4 chicken breast portions on the baking sheet and coat evenly with the greek seasoning. Spray again with non-stick cooking spray and bake the chicken in the oven for 15-20 minutes, or until cooked through.

Meanwhile, cook your farro or other whole grain according to package directions.

Make your greek salad: dice the other half of the cucumber, quarter the cherry tomatoes, dice your red onion, and chop the olives. Mix all the ingredients together in a large bowl.

Season the salad with 1 tsp salt, some freshly cracked black pepper, 1 Tbsp. olive oil, 1 Tbsp. red wine vinegar, and the juice of one lemon. Stir.

Portion everything evenly among 4 tupperware containers, (or plates if you want to eat it now!). ½ cup cooked farro, 1 chicken breast, ¼ of the greek salad, and ¼ of the tzatziki.

Keep covered in the fridge for lunches all week!

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