Meal Prep Mediterranean Chicken Bowls
Weekday meals are a snap with Mediterranean Chicken Bowls
Calories:
Ingredients
For the Bowls
- 5 handfuls of spinach
- 20-25 grape tomatoes halved
- 1/2 English cucumber diced
- 5 ounces Feta cheese crumbled
- 1 1/4 cups roasted chickpeas
- 20 kalamata olives
- 1 cup yellow/red bell peppers diced
- 1 1/2 lbs grilled chicken thinly sliced
Tahini Dressing
- 5 Tbsp. tahini
- 1 clove garlic minced
- 4 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
- 1 - 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!