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.
Prep Time1 hour hr
Cook Time30 minutes mins
Marinating Time3 hours hrs
Total Time4 hours hrs 30 minutes mins
Course: Main Course
Cuisine: Mediterranean
Servings: 6 people
Calories: 768kcal
Gallon Ziploc
1/2 cup measure
Tablespoon
1/4 teaspoon
3 small bowls
3 spoons
Sieve
Rimmed baking sheet
Bowls for serving
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
To make the chicken:
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.
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.
Before adding the chicken to your bowl, dice it up.
To make the crispy chickpeas:
Preheat the oven to 350 degrees Fahrenheit.
Using a sieve, drain the chickpeas and rinse off with water.
Pour the chickpeas onto a dish towel and rub until dry. It’s okay if some of the skins come off.
Place chickpeas in a small bowl and coat with olive oil and salt. You’ll add the other seasonings after cooking.
Pour chickpeas out onto a rimmed baking sheet and bake in the preheated oven for 45 minutes, or until crispy.
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:
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!
- DISH DENSITY: High
- The chicken will need at least one hour of marinating time, but you can make it up to a few days in advance of assembling these bowls.
- Prepare the tzatziki at the same time you are preparing the marinade for the chicken, as the two utilize many of the same ingredients. The tzatziki can also be made up to a few days in advance.
- You can also cook the couscous in advance. If you want, make some extra so you can use it for other meals throughout the week!
- Store the crispy chickpeas in an airtight container at room temperature for a couple of days. Make extra for snacking!
- These bowls can be enjoyed cold (making them a great lunch to bring to work) OR at cooking temperature.
Calories: 768kcal | Carbohydrates: 116g | Protein: 47g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 549mg | Potassium: 831mg | Fiber: 8g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 2mg