Lunch is an engaging thing: you may fear it, toying for the duration of the morning with the likelihood that for the duration of the day hunger might be better than encroaching upon your day to make something or eating that #saddesklunch you have keeping it together for you; you're completely disillusioned by what's sitting inconspicuously in the parlor fridge; or maybe you check during the time until a socially sufficient lunch hour, holding up enthusiastically to tear isolated that dim hued paper sack and gobble up the…
This Greek goddess bowl layered quinoa with a quick parsley, tomato, cucumber tabbouleh, hummus, grilled chicken, kalamata olives, and, the pièce de impediment, strong burned artichoke hearts. This dish roused such an enthusiastic response when I posted a photo by means of electronic systems administration media that I was squashed when I lost the recipe, written in a displeasure on, without a doubt, a scene association's checked scratch pad or on the back of a takeout menu, in the progress to our new house.
- GREEK-SEASONED CHICKEN
- 3 medium boneless skinless chicken breasts (about 2.5 pounds)
- 1 tablespoon extra virgin olive oil
- 1 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- TZATZIKI
- 1/2 large cucumber, unpeeled and grated
- 1 cup plain full-fat Greek yogurt or coconut yogurt
- 2 large garlic cloves, finely minced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon white vinegar
- 1/2 teaspoon salt
- 1 Tablespoon minced fresh dill
- TABBOULEH
- 1 bag of cauliflower rice, thawed
- 1/2 medium cucumber, unpeeled and diced
- 1 cup tomatoes, diced (about 2 Roma)
- 1 1/2 cups flat-leaf parsley, chopped
- 1/4 cup mint leaves, chopped (optional_
- 2 scallions, white and pale-green parts only, sliced thin
- 1 garlic clove, minced fine
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon salt, plus more to taste
- ADDITIONAL
- hummus or baba ganoush, about 2-3 tablespoons per bowl (about 3/4 cup total)
- kalamata olives, about 5 per bowl
- crumbled feta, if desired
- EQUIPMENT NEEDED
- meal prep containers buy on Amazon
- microplane zester
- grater
- chef's knife
- large cutting board
- TZATZIKI
- Place grated cucumber (for tzatziki) on a paper towel and gather edges together. Gently squeeze the bundle to get rid of as much liquid as possible, then place on top of a sieve or colander while you prep the remaining items to allow the cucumber to continue to drain.
- When cucumber has totally drained, stir together all tzatziki ingredients. Season with additional salt, to taste.
- CHICKEN
- Preheat oven to 400º F. Combine all herbs, spices, and salt in a small bowl. Brush both sides of chicken breasts with olive oil and sprinkle generously with herb mixture. Bake until the meat thermometer reads 160º F, about 25-28 minutes for pretty thick breasts. Don't overcook! Remove from oven and set aside to fully cool.
- TABBOULEH
- Combine all ingredients and season with additional salt, to taste.
- ASSEMBLE BOWLS
- Slice chicken breasts into about 1/2" slices against the grain. Divide slices equally among 5 meal prep containers. Divide tabbouleh and tzatziki equally among meal prep containers, as well. Spoon about 2-3 tablespoons hummus or baba ganoush into each container, to taste, and top with about 5 kalamata olives. Garnish with crumbled feta, if desired, chopped fresh parsley, a light drizzle of olive oil, or freshly cracked black pepper.
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