These Greek Chicken Meal Prep Bowls are perfect to make on the weekend and have as lunch or an easy dinner during the week.
It’s back to school time!
That means sweet, relaxed “Summer Cheri” turns into “Crazy Teacher Cheri”.
I was grilling this chicken for our dinner and decided to get another pound of chicken to use to make the bowls.
How to make Greek Chicken Meal Prep Bowls
The marinade is simple and SOOO yummy.
They marinate overnight in balsamic vinegar, brown sugar, olive oil, garlic, kosher salt, pepper, and crushed red pepper flakes.
Then grill over medium high heat for 5 to 6 minutes per side.
I actually put my chicken breasts for this into the fridge and made the bowls the next day.
When ready to make them simply cook a box of couscous according to the package directions.
This roasted garlic flavor is my favorite 🙂
Put some hummus into little sauce containers with lids.
These are perfect for meal prepping!
Once the couscous is ready, divide it evenly between four bowls or containers.
Dice the chicken and put it right over the couscous with some crumbled feta cheese.
Add sundried tomatoes and toasted pine nuts and these are ready to go.
These Greek Chicken Meal Prep Bowls will be good in the fridge for a few days.
When I reheat mine I remove the hummus and then once it’s warm I stir the hummus all around.
So creamy and the perfect blend of Greek flavors!
More recipes to try like Greek Chicken Meal Prep Bowls…
These could be served for dinner at room temp.
Or served cold as a great lunch to pack.
Many similar ingredients to these bowls.
Greek Chicken Meal Prep Bowls
Greek Chicken Meal Prep Bowls have balsamic grilled chicken served over couscous with lots of Greek toppings like feta and hummus
- 1 pound chicken breasts
- 2 Tbsps balsamic vinegar
- 2 Tbsps brown sugar
- 1 Tbsp olive oil
- 1 Tbsp garlic paste or minced garlic
- kosher salt, pepper, crushed red pepper flakes
- 1 5.8 oz boz Near East Couscous Mix (any flavor, I used the Roasted Garlic)
- 4 to 6 oz hummus
- 4 oz crumbled feta cheese
- 4 oz sliced sundried tomatoes
- 2 oz toasted pine nuts
Put the chicken in a gallon size plastic bag. Add the balsamic vinegar, brown sugar, olive oil, garlic, kosher salt, pepper, and crush red pepper flakes. Massage the bag until evenly mixed. Marinate in the fridge 1 hour or overnight.
Grill the chicken over medium to medium high heat for 5 to 6 minutes per side, depending on how thick the chicken is.
As the chicken rests, make the couscous according the package directions.
Divide the hummus up into 4 small sauce containers with lids.
Dice the chicken. To make the bowls divide the cooked couscous into four bowls/containers with lids. Top each with chicken, feta cheese, sun dried tomatoes and pine nuts. Put the cup with hummus in the bowl as well.