There’s nothing quite like the first week of January and the renewed motivation that it brings! As I mentioned in my last post, I’m not a big fan of “cleanses” and “detoxes” around this time of year. Why? Well, mainly because they focus so much on restricting certain foods, a practice that will only make you want them more and/or overeat them after your “diet.”
Today’s recipe is my attempt to add a little fuel to your New Year’s fire, and help you channel that motivation for healthy eating into a more sustainable approach to food. Instead of looking for recipes that cut carbs or fat, consider adding this balanced meal to your weekly routine. And as you can tell by the name of the recipe, these are perfect for “meal prep,” a habit that can lead to sustained healthy eating.
These Greek Chicken and Veggie Meal Prep Bowls are made up of the big three: protein (chicken, quinoa), fat (whole milk tzatziki), and fiber (quinoa, ALL the roasted veggies). Keep yourself full and happy at work by making this on Sunday. You can enjoy them for lunch the rest of the week. If you’re new to meal prep, this is a great place to start!
Ok so what’s in these yummy bowls?! I gave you a little hint in the last paragraph, but here it is for real: baked chicken breasts (or thighs), roasted cherry tomatoes and baby bell peppers, quinoa, and homemade tzatziki made with plain whole milk Icelandic skyr yogurt (I used the Siggi’s brand).
Do you know what I love more than roasted veggies? A yummy dip you can use to dunk those said veggies!
…I haven’t even gotten to the best part. You can whip this up in just 30 minutes!
Greek Chicken and Veggie Meal Prep Bowls
Ingredients
For the baked chicken:
- 2 lbs boneless, skinless chicken breasts - or use 4-6 chicken thighs
- 1 tablespoon olive oil - extra virgin
- 1 tablespoon lemon juice
- Sea salt and ground black pepper to taste
For the roasted veggies:
- 20 mini bell peppers - washed, or 2-3 sliced large bell peppers
- 1 pint cherry or grape tomatoes - washed
- 1 tablespoon olive oil - extra virgin
- Sea salt and ground black pepper to taste
For the tzatziki:
- 2 cups plain whole milk Icelandic skyr yogurt - I used Siggi's brand
- Juice of ½ lemon
- 2 cloves garlic - minced
- ½ large English cucumber - peeled and seeded then diced
- 1 tablespoon dillweed (dry) - or 2 tablespoon fresh
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Other ingredients:
- 1 cup quinoa - uncooked
- 2 cups water
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet and a 9x13 baking pan with foil.
- Place chicken breasts or thighs in the lined baking pan. Mix together olive oil, lemon juice, salt and pepper, and brush over chicken. Bake for ~30 minutes or until the internal temperature is 165 degrees F.
- Toss bell peppers and tomatoes in olive oil, salt and pepper. Transfer to the lined baking sheet and bake for 20-25 minutes or until the vegetables are slightly blistered.
- While the chicken and veggies are roasting, prepare the quinoa. Bring the dry quinoa and water to a boil, cover, and bring to simmer. Cook for ~15 minutes or until all of the water is absorbed.
- Next, prepare the tzatziki. Mix the yogurt, lemon juice, garlic, cucumber, dill, and salt and pepper in a medium bowl until well combined.
- Assemble the bowls. Depending on how much chicken you make, you should have enough for 4-6 bowls. Add a piece of chicken, a scoop of quinoa, a portion of vegetables, and a scoop of tzatziki to containers. Refrigerate and enjoy all week long! You may have leftover tzatziki and quinoa.
Notes
Nutrition
Pin these Greek Chicken and Veggie Meal Prep Bowls now to make later!
To all my friends on the East Coast, stay warm and safe with all that snow! And to everyone here in the Midwest, well, keep staying warm…as always!!
Have a great weekend everyone!
Lizzie
