Lunch is an entertaining thing: you may fear it, toying throughout the morning with the possibility that throughout the day appetite may be superior to intruding on your day to make something or eating that #saddesklunch you have hanging tight for you; you're totally disappointed by what's sitting subtly in the lounge ice chest; or perhaps you check down the minutes until a socially adequate lunch hour, holding up eagerly to tear separated that dark colored paper sack and eat up the…
This Greek goddess bowl layered quinoa with a fast parsley, tomato, cucumber tabbouleh, hummus, barbecued chicken, kalamata olives, and, the pièce de obstruction, solid seared artichoke hearts. This dish inspired such an energetic reaction when I posted a photograph via web-based networking media that I was crushed when I lost the formula, written in an anger on, surely, a scene organization's marked notebook or on the back of a takeout menu, in the transition 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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