Make Ahead Lunch Bowls: Greek Chicken & Veggies
Make lunch for the whole week in just 30 minutes! Greek chicken make ahead lunch bowls are great for busy moms or older kids. Easy prep, balanced nutrition, and complete deliciousness!
Servings 5 servings
Calories 617kcal
Ingredients
- 1 1/2 pound chicken breast
- 1 1/2 cup couscous, dry
- 2 cup chicken broth, low-sodium
- 15 ounce chickpeas (garbanzo beans), canned
- 5 cup spinach
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1 1/2 cup cherry tomatoes
- 2 tablespoon feta cheese crumbles
Dressing
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon vinegar, red wine
- 3 clove garlic
- 1 tablespoon oregano, dried
- 1/2 teaspoon black pepper, ground
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
Instructions
- Cut chicken into 1-inch cubes. Whisk together dressing/marinade mixture. In a seal-able container or gallon zipper bag, combine chicken and HALF of the marinade mixture. Seal and refrigerate the chicken for up to a day.
- Cook couscous: boil 2 cups of chicken broth, then add 1.5 cups of couscous and allow to soak. Fluff after five minutes. Set aside.
- Meanwhile, heat a large skillet over medium-high heat. Rinse and drain a can of garbanzo beans and toss them into the heated pan to toast. Add paprika, salt, and pepper. Stir and toast for a few minutes, then add spinach and cook until wilted. Set the chickpeas and spinach aside, scraping the spices off a bit as well, and return the skillet to the heat.
- Cook the chicken until no longer pink.
- Assemble bowls, dividing ingredients into 5 containers. Layer couscous with chicken, spinach/chickpea mixture, then fresh grape tomatoes. Top with remaining dressing and sprinkle with feta cheese.
