Easy Meal Prep Mediterranean Bowl with Tzatziki Marinated Chicken

This easy Mediterranean Bowl is full of so much flavor, you’ll want to make it a regular part of your weekly meal plan. Loaded with tzatziki marinated chicken, tzatziki sauce, crispy chickpeas and more, most everything can be made in advance for quick weeknight assembly.

A Mediterranean Bowl loaded with chicken, tomatoes, cucumber and tzatziki.

I hope you’re ready for a life-changing, flavor-packed weeknight meal, because this Easy Meal Prep Mediterranean Bowl with Tzatziki Marinated Chicken is just that! I’ve been dreaming about creating a recipe like this for a while, and now that it’s finally here, I couldn’t be more excited.

The other exciting part? All of the components of this bowl that require ANY sort of cooking can be made well in advance. I mean, this meal can even be served cold without ANY reheating! That’s the ideal weeknight meal if you ask me.

I think it’s about time we start talking about all of the delicious things that go into this Mediterranean Bowl. Shall we?

What Goes into an Easy Meal Prep Mediterranean Bowl?

This recipe is so loaded with flavor, the real question should be, “What doesn’t go into an Easy Meal Prep Mediterranean Bowl?” Because there’s not much!

Let’s start from the top with the real star of the show:

Tzatziki Marinated Chicken

I consider this a pretty genius idea on my part if I do say so myself. Yogurt marinated chicken is nothing new. It’s a great way to infuse some moisture and flavor into grilled chicken. So, when we’re talking about a Mediterranean Bowl, why not marinate our chicken with everyone’s favorite Greek yogurt-based sauce – tzatziki!

You’ll want to mix up the sauce and start marinating the chicken at least a few hours before you want to cook it, so this is where you’ll have to plan a bit in advance. The good news is, once the chicken is cooked, you can keep it in the refrigerator for a few days before using.

Tzatziki Sauce

While you’re mixing up the marinade for the chicken, why not make the tzatziki sauce you’re going to top your bowl with? The ingredients vary only slightly, and there is a lot of overlap, so you can proverbially kill two birds with one stone.

You can store the tzatziki in a sealed container in the fridge for a few days before using as well. In fact, it gets better the longer it sits since the flavors have more time to meld.

An overhead shot of a healthy Mediterranean Bowl with Tzatziki marinated chicken.

Couscous

Since we’re going Mediterranean, we’re using couscous as the grain base for our tasty bowls. If you’re not familiar with making couscous, let me tell you, it’s so quick and easy to make! I just bought the whole wheat couscous from Trader Joe’s and whipped it up in less than 20 minutes. It’s also great to make in advance and store in the refrigerator until ready to use.

Crispy Chickpeas

Yes, crispy chickpeas! These are another food that, if you haven’t yet made them, you better hop to it because they are the BEST healthy snack. And the flavoring possibilities are endless. For these bowls, I kept the crispy chickpeas simple with a dusting of garlic powder and dried oregano. They tie in perfectly to the rest of the ingredients with the best crispy crunch. You may want to make extra, because you won’t be able to stop nibbling on them as you cook!

The chickpeas can be stored in a sealed container at room temperature for at least a couple of days. You’re going to have to practice your self-restraint to not eat them all before it’s time to top your bowls with them!

These are all of the ingredients for the Mediterranean Bowls that require any sort of prep, and as you can see, you can make them all in advance. Now you’ve got the hard part out of the way, let’s talk about how to make these bowls your own!

Two Mediterranean Bowls surrounded by fresh tomatoes, dill and cucumber.

How to Customize Your Bowl

The ingredients I mentioned above are the basic building blocks of your Easy Meal Prep Mediterranean Bowl, but they’re certainly not all there is to it. Here are the other ingredients – that require no prep at all – that you can mix and match to really customize this recipe to your own personal taste:

Tomatoes
Cucumber
Avocado
Olives
Hummus
Fresh dill
Fresh oregano

Serving Your Mediterranean Bowl

Since we’re still in the heat of summer, I highly recommend serving these bowls cold. Sure, they’re a great weeknight dinner option, but they’d also be great to pack for lunches for both yourself and the kiddos. I think they’d be the perfect picnic fare! Heck, you could even make a full Mediterranean feast for a crowd and serve these bowls with my Loaded Mediterranean Hummus Board with Pulled Lamb.

I hope you give these Med Bowls a shot ASAP because they are seriously bursting with flavor. And if you’re looking for more great meal prep recipes, be sure to check out my Meal Prep board on Pinterest!

An overhead shot of two healthy Mediterranean Bowls flanked by gold forks, fresh tomatoes and dill.

Easy Meal Prep Mediterranean Bowl with Tzatziki Marinated Chicken
Prep Time
1 hr
Cook Time
30 mins
Marinating Time
3 hrs
Total Time
4 hrs 30 mins
 

This easy Mediterranean Bowl is full of so much flavor, you’ll want to make it a regular part of your weekly meal plan. Loaded with tzatziki marinated chicken, tzatziki sauce, crispy chickpeas and more, most everything can be made in advance for quick weeknight assembly.

Course: Main Course
Cuisine: Mediterranean
Keyword: bowl, chicken, family-friendly, Greek, marinade, meal prep, Mediterranean, weeknight, yogurt
Servings: 4 people
Calories: 739 kcal
Author: CaliGirl Cooking
Ingredients
For the chicken:
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • Juice of 1/2 a lemon
  • 1 teaspoon dried dill
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
For the tzatziki:
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 Persian cucumber, grated and water squeezed out with a paper towel
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh dill
  • Dash of salt (to taste)
For the crispy chickpeas:
  • 1 15-ounce can chickpeas
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
Other ingredients:
  • 5-6 cups prepared couscous
  • 1 Persian cucumber, sliced
  • 2-3 medium tomatoes, cut into sixths
  • 1 avocado, sliced
  • Olives
  • Hummus
  • Fresh dill and oregano
Instructions
To make the chicken:
  1. Place chicken breasts in Ziploc. In a small bowl, whisk together all of the marinade ingredients, then pour into Ziploc. Seal Ziploc, smoosh around to coat the chicken with the marinade, and refrigerate for a few hours, or ideally overnight. 

  2. When ready to cook, turn grill on medium heat. Place chicken breasts on grill and cook until done, about 10 minutes on the first side and 8 minutes on the second side (but use your best judgment.) Let cool before storing.

  3. Before adding the chicken to your bowl, dice it up.

To make the tzatziki:
  1. Whisk all ingredients together in a small bowl. Place in a resealable container in the refrigerator to store until ready to use. 

To make the crispy chickpeas:
  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Using a sieve, drain the chickpeas and rinse off with water.

  3. Pour the chickpeas onto a dish towel and rub until dry. It’s okay if some of the skins come off.

  4. Place chickpeas in a small bowl and coat with olive oil and salt. You’ll add the other seasonings after cooking.

  5. Pour chickpeas out onto a rimmed baking sheet and bake in the preheated oven for 45 minutes, or until crispy.

  6. Remove from oven and sprinkle on garlic powder and oregano, toss to coat. Store in an airtight container at room temperature until ready to use.

To assemble the bowls:
  1. The couscous will form the base of your bowl. Then, just top with diced chicken, a dollop of tzatziki, a sprinkle of chickpeas, and whatever other toppings you decide to use. Enjoy!

Recipe Notes

DISH DENSITY: High

My Go-To Meal Prep Hack: Instant Pot Shredded Chicken

Instant Pot shredded chicken is the ultimate meal prep recipe. It takes less than 30 minutes to make and is versatile enough to use in different dishes throughout the entire week.

The Easiest Instant Pot Shredded Chicken is perfect when combined with some whole grains and roasted vegetables in a bowl for a healthy meal.

I’m letting you in on a little secret today! That’s right, I’m sharing one of my favorite recipes from my e-cookbook that will set you up for meal prep success throughout the entire week. This Instant Pot Shredded Chicken is sooooo easy and takes almost no ingredients to make. And because it’s so simple, you can dress it up in a multitude of ways – no repeat meals here!

The simplicity of this chicken also makes it a great first food for baby if you’re following baby-led weaning. You can easily control the sodium by simply not adding any salt and season it with whichever herbs and spices you have a hankering to introduce to your child on any given day.

How to Make It

Seriously guys, I can’t think of any recipe that is easier than this one. And for all my Dish Density fans, this is pretty much the LEAST amount of dishes you’ll find in any of my recipes. (ICYMI, I introduced the exciting Dish Density feature on this post last week.) That deserves a lot of celebration, am I right?

All you need to do to make this super simple recipe is throw all of the ingredients into the Instant Pot, turn it on and set a timer [*affiliate link]. That’s it! The real fun comes after the chicken is made, when you get to come up with how you’re going to use it all up.

Two hearty bowls of Easy Instant Pot Shredded Chicken loaded with vegetables and whole grains are the perfect healthy meal!

But don’t worry, I have some ideas for you!

  • Throw it on top of a seasonal salad.
  • Use it as part of a filling for enchiladas.
  • Make tacos.
  • Stir it into a soup.
  • Put together a simple protein, veggie and grain bowl and top with your favorite healthy dressing.
  • Pile it on top of a bun with some BBQ sauce for tasty sliders.

These ideas right here are enough for almost an entire week’s worth of dinners, but I’d love to hear if I missed any creative uses you can think of!

The other great thing about this Instant Pot Shredded Chicken is you can totally freeze it! So make it some evening or weekend where you have a 30-minute block of time, and pop it in the freezer for a go-to weeknight meal in the very near future.

If you can totally get down with the freezer meal idea (I mean, what busy parent can’t?), be sure to check out my e-cookbook for 29 more freezer-friendly recipes!

A bowl of the Easiest Instant Pot Shredded Chicken complete with veggies. A great option for baby-led weaning!

Easiest Instant Pot Shredded Chicken
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Instant Pot shredded chicken is the ultimate meal prep recipe. It takes less than 30 minutes to make
and is versatile enough to use in different dishes throughout the entire week.

Course: Main Course
Cuisine: American
Keyword: baby-led weaning, chicken, Instant Pot, meal prep
Servings: 10 people
Calories: 121 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons olive oil
  • 1 pound each boneless, skinless chicken breasts and thighs (2 pounds total)
  • 1 cup chicken broth
  • Salt and pepper, as desired
Dishes needed:
  • Instant Pot
  • 2 forks
  • Tongs
Instructions
  1. Combine all ingredients in an Instant Pot. Make sure the valve is set to sealing. Hit the “Pressure Cook” button and select High pressure for 10 minutes.

  2. The Instant Pot will take a while to warm up, then it will
    start counting down. Once the timer is done, make sure the valve has switched
    to vent to release all the pressure.

  3. Once all the pressure has been released and the chicken has
    cooled slightly, use two forks to shred it. After shredding, pour out any
    excess liquid.

  4. Once shredded chicken has cooled completely, place in a
    resealable glass container or plastic bag and freeze. You can also separate the
    chicken into individual portions before freezing if desired.

Recipe Notes

DISH DENSITY: Low

Red Wine Roast Chicken with Grapes and Herbs

This Red Wine Roast Chicken with Grapes and Herbs is simple to make yet full of flavor. It’s the perfect entrée for your holiday gatherings and showcases some of the season’s best ingredients.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

With all of the craziness of the holidays, it’s often easier to get caught up in the hustle and bustle of things than it is to slow down and take time for what this time of year is really about – spending quality time with family and friends. In this season of life where I feel like there are never enough hours in the day, I find myself craving these types of moments more than ever. That’s why, when some of my favorite ladies in the food, wine and entertaining industries decided to get together for a Fall Harvest Feast, I quickly agreed to participate – and brought this Red Wine Roast Chicken with Grapes and Herbs as the dinner’s centerpiece. It was almost like Friendsgiving came early and I’m so excited to share all of the details (including this roast chicken recipe!) with you today.

I’m going to make a general assumption here, and that assumption is that many of you feel intimidated about roasting large cuts of meat or whole birds. Am I right? I mean, I was once in the same boat. But I’m a firm believer that practice makes perfect and, let me tell you, I have practiced and practiced roasting chicken and – no brag – have pretty much perfected a super simple recipe for you.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

You may remember that a while back I posted a similar recipe – this Champagne Roast Chicken with Grapes and Shallots – as a great show-stopper for any dinner party (or weeknight meal, for that matter.) Well, this is ALMOST the same recipe, but with a few autumn-inspired tweaks that make it perfect for any gathering you may be hosting in the next couple of months.

And yes, it is so easy. Aside from spending maybe 10 minutes prepping the bird and one flip about 15 minutes into roasting, it’s basically a “set it and forget it” recipe, so you can spend that quality time with all of your loved ones. It also looks quite stunning in its finished form, so if you’re looking for a dinner dish that will add that festive feel to your table, this Red Wine Roast Chicken is it!

But enough about my chicken, I want to tell you a little bit about the dinner itself! First off, the location and one other very important component of any harvest dinner – the wine! We were lucky enough to go back to the beautiful Folded Hills, a winery and farmstead about 30 minutes up the coast from Santa Barbara. If you want to learn more about them, I wrote an entire post about it here. Long story short, if you’re looking for friendly faces, delicious wines, the best chocolate chip cookies and cute little farm critters, be sure to plan a stop here the next time you’re cruising the 101.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

And then, of course, I can’t leave out all of the other wonderful ladies who contributed their talents to this gorgeous feast. The table was set and styled by the lovely Viktoriya of Fold Santa Barbara, who makes beautiful linens both for retail and special events.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

My girl Becky from Baking the Goods contributed a Fall Harvest Grazing Board and the tastiest Spiced Up Grape Apple Pie. Be sure to check out her blog for some of the best baking recipes around!

Spiced Up Apple Grape Pie from BakingtheGoods.com is the perfect holiday dessert!
Silas Fallstich
www.fullframefotos.us

Denisse (aka Le Petit Chef Santa Barbara) added a stunning Root Vegetable Gratin that was absolutely devoured. And can you believe blogging isn’t even her full-time gig? When she’s not blogging (or slinging donuts with her husband), Denisse is a private chef in and around SB. Did I mention she’s also extremely well-versed in vegan and other special diet cooking?

This Root Vegetable Gratin from LePetitChefSantaBarbara.com is the perfect autumn side dish for fall entertaining.
Silas Fallstich
www.fullframefotos.us

Wine pairings and a mouth-watering Roasted Squash Salad with Warm Cider Vinaigrette were provided by my dear friend Hana-Lee of Wander and Wine. If you’re looking for all things wine- and travel-related, you definitely don’t want to miss out on her blog.

This Acorn Squash Salad with Warm Apple Cider Vinaigrette is another perfect side dish for fall entertaining.
Silas Fallstich
www.fullframefotos.us

Finally, I can’t leave out our very talented photographer, Silas Fallstich (aka Full Frame Fotos). If you live in Santa Barbara (or anywhere nearby), chances are you’ve seen Silas’ work. It’s featured in many of our local publications on a regular basis and we were so grateful to have such talent capturing our lovely day. We have him to thank for all of these gorgeous photos!

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

Sure, we call this “work” – and it is – but it’s days like these that make all of those hours in the kitchen, behind the camera, typing on the computer and with our arms elbow-deep in dirty dishwater completely worth it. If there’s one thing I’ve taken away from this line of work, it’s that every blogger, entrepreneur or creative truly wants to help and support one another. Forget competition, we’re all in this together. And as we inch closer and closer to the ultimate day of gratitude, I have to say I’m so thankful for each and every one of these folks I’ve met along the way and the support structure we’ve built around one another.

A lovely Harvest Dinner at Folded Hills Winery and Farmstead in Santa Barbara, CA.
Silas Fallstich
www.fullframefotos.us

Here’s to a season of gratitude, thoughtfulness, positivity and support!

Red Wine Roast Chicken with Grapes and Herbs
Prep Time
10 mins
Cook Time
1 hr 30 mins
Resting Time
10 mins
Total Time
1 hr 40 mins
 

This Red Wine Roast Chicken with Grapes and Herbs is simple to make yet full of flavor. It’s the perfect entrée for your holiday gatherings and showcases some of the season’s best ingredients.

Course: Main Course
Cuisine: American
Keyword: chicken, entertaining, entree, main course, protein
Servings: 6 people
Calories: 287 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 approximately 5-pound whole chicken
  • 1 cup red wine
  • Salt and pepper
  • 2 sprigs each fresh rosemary, sage and thyme, plus additional for garnish
  • 1 pound seedless red grapes
  • 2 large shallots, peeled and quartered
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.

  2. Remove innards from chicken and rinse with cold water. Let drain in a large colander for 2 minutes.

  3. Pat chicken dry and place in roasting pan, breast side down. Pour red wine all over and inside the chicken. Season with salt and pepper.

  4. Stuff the fresh herbs inside the chicken. 

  5. Place chicken in oven and turn down heat to 350 degrees Fahrenheit. Roast, uncovered, for 15 minutes.

  6. Remove chicken from oven and, using tongs or wooden spoons, flip chicken over so that the breast side is now facing up.

  7. Return to oven and continue cooking until a meat thermometer inserted into the thigh reads 160 degrees Fahrenheit. Start checking the temperature after about an hour and a half. For the last 10-15 minutes of cooking, add shallots and grapes to bottom of roasting pan.

  8. Once meat thermometer reads 160 degrees Fahrenheit, remove from oven. Transfer grapes and shallots to a serving platter first, and then transfer chicken so it sits in the middle of the grapes and shallots. Garnish with additional fresh herbs. Use a carving fork and knife to serve.

Easy Indian-Style Yellow Curry (with Toppings!)

This Indian-style yellow curry is incredibly tasty and easy to whip up on any night of the week, plus it’s served with toppings galore!

Easy Indian-Style Yellow Curry is delicious when served with an assortment of toppings.

Today’s super-delicious recipe is brought to you by dear old Dad. I’m finally sharing his go-to curry recipe and I couldn’t be more excited. It’s not the typical Thai-style curry you order for takeout, instead it’s an Indian-Style Yellow Curry with an assortment of what we call in our household “da boys”…aka a bunch of tasty toppings that take a fairly simple, straightforward recipe completely over the top.

This Easy Indian-Style Yellow Curry is so easy, it’s almost comical how much flavor it has for so few ingredients involved. It’s totally achievable on any night of the week, and you can also easily control the spice so that even the pickiest of eaters in your household get excited about it.

Easy Indian-Style Yellow Curry (with Toppings!) is the perfect easy dinner for any night of the week.

Although this recipe has very few ingredients, the one that I highly recommend you pay close attention to is the type of curry powder you use. Our family favorite has always been this Sun Brand Madras Curry Powder, and I highly recommend that you invest in some yourself ASAP. Sure, you could use some other brand of curry powder, but I guarantee that this one does the trick and, trust me, my family doesn’t mess around when it comes to our go-to cooking ingredients.

Aside from the curry powder, the only ingredients you’ll need for the soup itself are coconut milk, a can of green chilies, onion, chicken and chicken broth. And, depending on how thick your coconut milk is, you may also need a “cheater’s roux” made simply of melted butter and flour.

Of course, there are also variations you can make depending on special dietary preferences. For example, use tofu and vegetable broth to make this dish vegetarian, or you can also omit the green chilies if you have some in your group who are averse to a lot of spice.

Easy Indian-Style Yellow Curry is made extra-delicious when adorned with a selection of toppings!

And no Easy Indian-Style Yellow Curry would be complete without an entire assortment of toppings! As I mentioned, in my family we refer to these as “da boys,” but I realize that may seem just plain odd to many of you. Here are just a few suggestions of different toppings to serve with your curry:

Chopped macadamia nuts
Coconut flakes
Raisins
Mango chutney
Crispy onions
Chopped dried apricots

I can guarantee you will not go wrong with any of these, and you may even never resort to just “plain old” curry ever again.

We’re slowly getting into cooler weather here in Santa Barbara, so I’m looking forward to hunkering down with our new little one and enjoying all the comfort food dishes it’s been too hot to even think about for the past few months. This Easy Indian-Style Yellow Curry is definitely on my list of things to whip up as often as we can!

Easy Indian-Style Yellow Curry is the perfect easy weeknight dinner.

This post contains affiliate links.

Easy Indian-Style Yellow Curry (with Toppings!)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Indian-style yellow curry is incredibly tasty and easy to whip up on any night of the week, plus it's served with toppings galore!

Course: Main Course, Soup
Cuisine: Indian
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 4-ounce can minced green chilies (optional)
  • 3 small chicken breasts, cubed
  • 1 14-ounce can coconut milk
  • 4 tablespoons melted butter (optional)
  • 4 tablespoons flour
  • Assorted toppings such as chopped macadamia nuts, coconut flakes, raisins, mango chutney, crispy onions and chopped dried apricots
Instructions
  1. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and chilies and saute until fragrant, about 5 minutes. 

  2. Add the chicken and begin to brown it. Sprinkle on the curry powder and continue stirring until all sides of chicken are browned and curry powder is incorporated. 

  3. Pour in chicken broth and bring mixture to a boil, stirring occasionally. Once mixture has come to a boil, bring down to a simmer and add in the coconut milk.

  4. At this point, you’ll have to make the call of whether you want to thicken up your curry or not. If you like it a bit creamier, whisk together the melted butter and flour in a small bowl and then stir it into the soup. If you’re happy with a thinner curry, leave it as is. 

  5. Place toppings in small bowls and set them out on the table for people to help themselves. Serve curry over cooked brown rice. 

Easy Indian-Style Yellow Curry (with Toppings!) | CaliGirlCooking.com

Spinach Artichoke Dip Chicken

In this Spinach Artichoke Dip Chicken, the classic appetizer is rolled inside and slathered on top of lean chicken breasts to make the perfect weeknight dinner that even the kids will love!

This Spinach Artichoke Dip Chicken is the perfect, easy weeknight dinner.

Today I’m bringing you the ultimate in chicken dinners, perfect for you to whip together in these first few days of fall when we’re craving comfort food but not quite ready to pull out the Crockpot. Artichoke dip lovers, you’ve been warned.

This Spinach Artichoke Dip Chicken is basically my excuse to take a favorite appetizer and turn it into a full-fledged meal. It’s high-protein and also happens to help meet your daily quota of healthy veggies. You can also easily enjoy it alone as a light meal, or if you’re a carb-lover like me you can serve it atop a bed of bowtie pasta tossed in a simple lemon, butter and pine nut sauce with even more spinach thrown in for good measure.

Have I convinced you yet that this needs to happen for dinner tonight?

Spinach Artichoke Dip Chicken served over a simple bowtie pasta for the perfect kid-friendly weeknight dinner.

What if I told you this Spinach Artichoke Dip Chicken has the revered appetizer spread both inside the chicken roll-ups AND slathered all over the top? Yea, thought that might win you over.

There are a couple of things that I absolutely love about this recipe that I just MUST bring to your attention:

First, it makes plenty of spinach-artichoke dip, so rest assured that you will have plenty to snack on while your main course is cooking or for your next Sunday football get-together. You don’t even have to bake it if you don’t want to, totally up to you!

Second, this is a “set it and forget it” meal, meaning once you’ve constructed your cute little chicken roll-ups, all that’s left to do is pop them in the oven and worry about whatever you’re going to serve with them (if anything.) That’s a functional fall meal if you ask me.

This Spinach Artichoke Dip Chicken is creamy, delicious and sure to please the pickiest of palates. In fact, I’m pretty sure any kids you have with a mind of their own about what they will and will not eat will gobble this up faster than you can say “eat your vegetables.”

Spinach Artichoke Dip Chicken is a protein- and vegetable-packed dinner that's incredibly easy to make.

I love baking sweet treats and mixing up cocktails for y’all, but as we move into comfort food season I also want to make sure you have plenty of healthier comfort food choices on hand for just any weeknight dinner. If you have anything you’d like to see me make, or any parameters for a recipe you’d like me to stick to (i.e. sheet pan dinners, Crockpot cooking, etc.) please tell me in the comments below!

I’m working hard to get a ton of stuff queued up for you guys for when I’m out on “maternity leave,” so now’s the time to put in your requests!

In the meantime, here are a few of my other “healthy” comfort food dinners that would be perfect for you to start whipping up this fall:

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes

Champagne Roast Chicken with Grapes and Shallots

Carrot, Sweet Potato and Cauliflower Pizza with Fontina

Double Pumpkin Curry with Shrimp

I hope you all have a wonderful week filled with the most delicious food! Xo

A plate of Spinach Artichoke Dip Chicken served over a bed of spinach and pine nut bowtie pasta.

Spinach Artichoke Dip Chicken
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

The classic appetizer dip is rolled inside and slathered on top of lean chicken breasts to make the perfect weeknight dinner that even the kids will love!

Course: Main Course
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 8 ounces light cream cheese
  • 1/4 cup nonfat plain Greek yogurt
  • 3 cloves garlic, peeled and minced
  • 1 14-ounce can artichoke hearts, drained and chopped
  • 2 cups packed fresh spinach
  • 1/2 teaspoon garlic powder
  • Salt and pepper
  • 4 large chicken breasts, pounded to 1/4-inch thick
Instructions
  1. Combine cream cheese, yogurt, garlic, artichoke hearts, spinach, garlic powder in a small mixing bowl. Season with salt and pepper to taste. You can make this up to a day in advance and keep it in the refrigerator if you’d like. 

  2. Preheat the oven to 425 degrees Fahrenheit. Spray a glass or ceramic baking dish large enough to hold your chicken roll-ups with cooking spray. Set aside. 

  3. Spread the flattened chicken breasts out on a large cutting board and season both sides of the breasts with salt and pepper. Place a couple of tablespoons of the prepared spinach-artichoke dip on each breast, then roll up the breasts and secure with a toothpick or two (you could also wrap with kitchen twine if you’d prefer.)

  4. Place the chicken roll-ups in the prepared baking dish and place in the preheated oven for 25 minutes. 

  5. Remove roll-ups from oven and turn broiler on high. Spread more of the spinach-artichoke dip over top of each roll-up and return to the oven for 5 more minutes, or until the spread on top is slightly browned and bubbly.

Recipe Notes

Serving suggestion: Cook up some bowtie pasta and toss it with some more fresh spinach, toasted pine nuts, butter and lemon juice. Place chicken roll-ups over top of pasta for serving.

Spinach Artichoke Dip Chicken | CaliGirlCooking.com