Mediterranean Chicken Meal Prep Bowls
Weekday meals are a snap with Mediterranean chicken meal prep bowls
Servings: 5
Calories: 468kcal
Ingredients
For the Bowls
- 10 cups baby spinach
- 2 1/2 cups grape tomatoes halved
- 1 cup English cucumber diced
- 5 ounces Feta cheese crumbled
- 1/2 cup Kalamata olives
- 1/2 cup yellow/red bell peppers diced
- 20 ounces grilled chicken thinly sliced
- Roasted chickpeas recipe below
Tahini Dressing
- 4 tbsp. tahini
- 1 clove garlic minced
- 2 tsp. fresh lemon juice
- 3 tbsp. olive oil
- 5 tbsp. water more or less to achieve desired consistency
- salt and pepper to taste
Roasted Chickpeas
- 15 oz. can chickpeas drained, rinsed and dried
- 2 Tbsp. olive oil
- salt and pepper
Instructions
Make Roasted Chickpeas
- Preheat oven to 350°F. Toss chickpeas with olive oil, salt and pepper. Lay chickpeas in a single layer on a baking sheet and roast for 20 - 30 minutes, until crunchy. Set aside to cool.
Make Tahini Dressing
- Combine all ingredients for dressing and whisk until smooth. You may want to add more or less water depending on how thick you'd like the dressing. Portion dressing into cups and set aside.
Assemble Bowls
- Place a handful of spinach in each of the 5 containers. Top with 4 - 5 tomatoes, diced cucumber, 1 ounce feta, 1/4 cup roasted chickpeas, 4 olives, approximately 5 ounces of grilled chicken and some bell pepper.
- Add a dressing cup to each container, put the lid on and refrigerate.
- Lunches are DONE!
Video
Notes
For the tahini dressing
Some brands of tahini can be bitter. I've provided links to the brands that I use. If the flavor of raw garlic is too sharp for you, consider using roasted garlic instead, or sauté the garlic for a few minutes just to take the bite out of it. If you need a little sweetness with your dressing, add a tablespoon of honey.Nutrition
Serving: 1g | Calories: 468kcal | Carbohydrates: 31g | Protein: 47g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 20g | Cholesterol: 145mg | Sodium: 968mg | Fiber: 9g | Sugar: 8g