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.

Spicy Turkey and Spinach Bites

Hello everyone!

Hope you are having a great week so far!

We have been really busy these first few days of the New Year because we got a new puppy ! How exciting, right? We've been enjoying this new season! So, spending all evening cooking dinner is not an option these days, so I needed some yummy, quick and portable. I think this one is a winner because it's FEELS indulgent but it's actually quite healthy for you.

Here's the recipe~ I hope you will try it out this week!





~1 tbsp extra virgin olive oil

~1 medium yellow onion, minced

~2 cloves garlic, minced

~2 tbsp chili powder

~1 tsp ground chipotle pepper powder

~6 cups Baby spinach

~1 lb Natural Ground Turkey or Chicken

~3 Large Eggs, beaten

~1/2 cup Finely Shredded Mexican Style Cheese

~1/2 cup Greek Yogurt

~1 tsp Hot sauce

Instructions:

1. Preheat the oven to 375.


2. Heat the oil in a large saute pan and add the onion, garlic, chili powder, and chipotle powder. Cook until onion is softened


3. Stir in the baby spinach and cover for 2-3 minutes until the spinach is completely wilted. Transfer to a large bowl and allow to cool throughly.


4. Lightly oil a mini muffin tin. Add the ground chicken or turkey, eggs, and cheese to the cooled spinach mixture and scoop into mini-muffin tins. Bake for 15 minutes, until cooked through.


5. Remove the bites from the muffin tins and serve with a dip made by mixing greek yogurt, green onion, and hot sauce. Refrigerate leftovers.