Greek Chicken Meal Prep

I can’t even begin to tell you how meal prepping has helped shaped my daily routine. The peace of mind that comes with knowing you have a delicious healthy meal waiting for you at lunch time is worth all the prep. This Greek Chicken, Couscous, with Roasted Chickpeas, Sautéed Spinach, & Fresh Tomatoes, Feta, and Hummus meal prep makes 5 – 6 meals. 

Ingredients:

1.5 – 2 lb Chicken Breast – Cut into 1” cubes
1.5 cup dry Couscous
2 cup Chicken Broth
15 oz Canned Chickpeas – Drained and Rinsed
5 oz Spinach
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1/2 teaspoon Ground Red Pepper
10.5 oz Cherry Tomatoes – Halved
2 oz Feta – Crumbled

Hummus:

15 oz Canned Chickpeas –Drained and Rinsed
1/4 cup Lemon Juice
1 clove Garlic – Minced
1/2 teaspoon Salt
3 tablespoons Olive Oil
1/4 cup Tahini
2ish tablespoons Water
 

Marinade:
 

1/3 cup Olive Oil
1/4 cup Lemon Juice
1 tablespoon good White Vinegar
3 cloves Garlic – Minced
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1/2 teaspoon Dill Weed
1/2 teaspoon Onion Powder
 

Directions:

Combine all marinade ingredients together in a bowl and mix. Save half of the marinate for serving. Marinate the cubed chicken in half of the marinate. In a food processor combine salt, lemon juice, and tahini, whip for 1 minutes. *Scrape down the sides of the food processor between each addition* Add half of the chickpeas, whip for 1 minute. Add remaining chickpeas whip for 2-3 minutes. Hummus will be thick, add water and whip as needed till you get the desired consistency. Bring chicken broth to a boil then add dry couscous, cover pot and remove from take heat. The couscous will absorb all of the liquid. In a medium pan toast chickpeas over medium high heat with ground red pepper, black pepper, and salt. Toast for 5-6 minutes. Then add spinach, cook until wilted. Set aside roasted chickpeas and spinach. In same pan cook chicken in marinate until cook through. Assemble bowls.