Make Ahead Lunch Bowls: Greek Chicken & Veggies

  • 1.5 pounds chicken breast
  • 1.5 cups couscous
  • 2 cups low sodium chicken broth
  • 1 can chickpeas/garbanzo beans
  • 5 cups spinach
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1.5 cups cherry or grape tomatoes
  • 2 tablespoons feta cheese
For the dressing/marinade:
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon red wine vinegar
  • 3 cloves garlic
  • 1 tablespoon dried oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  1. Cut chicken into 1-inch cubes. Whisk together dressing/marinade mixture. In a seal-able container or gallon zipper bag, combine chicken and HALF of the marinade mixture. Seal and refrigerate the chicken for up to a day.
  2. Cook couscous: boil 2 cups of chicken broth, then add 1.5 cups of couscous and allow to soak. Fluff after five minutes. Set aside.
  3. Meanwhile, heat a large skillet over medium-high heat. Rinse and drain a can of garbanzo beans and toss them into the heated pan to toast. Add paprika, salt, and pepper. Stir and toast for a few minutes, then add spinach and cook until wilted. Set the chickpeas and spinach aside, scraping the spices off a bit as well, and return the skillet to the heat.
  4. Cook the chicken until no longer pink.
  5. Assemble bowls, dividing ingredients into 5 containers. Layer couscous with chicken, spinach/chickpea mixture, then fresh grape tomatoes. Top with remaining dressing and sprinkle with feta cheese.
Makes 5 bowls. Can be frozen.