Greek Chicken and Veggies

Another yummy meal prep is in the books! ✅✅✅

This recipe is super flavorful and has some of my favorite things in it... quinoa, lemon, chickpeas, feta, you get the idea.

It's been a much loved lunch so far this week!! It's super easy to prepare and you don't need a million ingredients.

Here's the recipe~ I hope you'll include it in your meal prep this week :)

Ingredients:

~1 1/2 pound - chicken breast

~1 1/2 cup - quinoa, dry

~2 cups - chicken broth, low-sodium

~15 ounce- chickpeas, canned

~5 cup spinach

~1/2 tsp paprika

~1/2 tsp salt

~1/2 tsp black pepper, ground

~1 1/2 cup cherry tomatoes

~2 tablespoons feta cheese crumbles

Dressing::

~1/3 cup olive oil

~1/4 cup lemon juice

~1 tablespoon red wine vinegar

~3 cloves garlic

~1 tablespoon dried oregano

~1/2 tsp ground black pepper

~1/2 tsp salt

~1/2 tsp onion powder

Directions:

1. 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.


2. Cook quinoa; boil 2 cups of chicken broth, then add 1.5 cups of quinoa and allow to soak. Fluff after five minutes. Set aside.


3. 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.


4. Cook the chicken until no longer pink.


5. Assemble bowls, dividing ingredients into 5 containers. Layer quinoa with chicken, spinach/chickpeas mixture, then fresh grape tomatoes. Top with remaining dressing and sprinkle with feta cheese.

Makes 5 bowls. Can be frozen.