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Just say NO to boring lunches!

And expensive lunches. And bland lunches. And unhealthy lunches. Good lunches only 'round these parts.  Whenever I read into celebrity diets I hear things like "plain chicken breast" and "steamed broccoli" and that's just not going to fly here. This meal prep recipe is not short on flavor but is low in carbs and high in good fats and proteins to keep you full and focused (and free of the itis) during work and school days. Did I mention it's very simple to make? Virtually no cooking skills required.

Let me say my peace before you start drooling and decide you want to re-create this recipe on your own: only chicken thighs will do for this recipe. Don't get me wrong, chicken breasts are great when thinly sliced, served in a Chick-Fil-A chicken sandwich, or in a Sonoma chicken salad, but they do not belong in this recipe. Chicken thighs are going to be your key ingredient in this recipe because they quickly soak up flavor and won't get dry by the time you've eaten this meal 4 days in a row for lunch. And to keep it 100 with y'all, only the most scrumptious of my meal prep experiments actually make it to the blog, so just know these bowls are good. Bon appetit!

Makes: 5 servings

Takes: Like an hour.

 

INSTRUCTIONS:

  1. Start by preparing the chicken. In a large bowl, season the chicken with the olive oil, tomato paste, Greek seasoning, salt, pepper, and lemon juice. Coat the thighs well, cover, then refrigerate for at least 30 minutes.

  2. In a large bowl, combine all the ingredients for the salad, gently mixing them and crumbling the feta last. 
  3. Preheat your grill to 425 or skillet to medium-high.

  4. In a small bowl, combine all of the ingredients for the tzatziki until you have a smooth, creamy mixture (obviously, with some chunks)

  5. Spray your grill or skillet with high-heat oil and spread the chicken thighs across it. Grill for about 7 minutes on each side. *Tip: taking your chicken right from the fridge to the grill will mean it's extra cold, so your meat will have a nice char from the heat hitting the cold fat!*

  6. Allow the chicken to rest for 5-7 minutes before slicing into it.

  7. After the chicken cools, divvy up the salad, chicken, and tzatziki (in little baggies or cups) into 5 containers.

INGREDIENTS:

Chicken:

  • 5 Boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp lemon juice
  • 1 tbsp Greek seasoning (coarse salt, oregano, garlic, lemon, black pepper and marjoram)
  • 1 tsp sea salt
  • 1 tsp black pepper

Salad:

  • 1 1/2 medium cucumber, sliced and quartered
  • 1/2 medium red onion, sliced and halved
  • 1 pint grape tomatoes, sliced
  • 1/2 c feta cheese
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1/2 tbsp minced garlic
  • 1 tsp sea salt
  • 1 tsp black pepper

Tzatziki sauce:

  • 2 cups nonfat plain Greek yogurt
  • 1/2diced cucumber
  • 1/2 c fresh dill
  • 1/2 c feta cheese
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 1 tsp black pepper

 

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Greek Chicken Bowls Nutrition

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