Greek Chicken Bowl

My go-to lunch that is so easy to meal prep for on Sunday or Monday. I used to be a strictly Whole Foods girl and finally made the switch over to Trader Joe’s and am weirdly obsessed with it…I totally get the hype now. All of the ingredients are from TJ’s and this bowl takes about 20 minutes to prep (from making the quinoa) but it only takes 5 minutes to throw together when it’s time to eat! Enjoy!

Ingredients:

• Arugula

• Persian Cucumbers

• Chicken

• Chickpeas

• Lentils (I like to buy mine pre cooked in the refrigerator section of most grocery stores)

• Classic Hummus

• Tomatoes

• Cheese of your choice! (I used seasoned mozzarella balls)

• Balsamic Vinegar

• Olive Oil

• Lemon

• Salt & Pepper

Recipe:

1. Roast your chicken with salt, pepper, garlic & lemon. I did mine in the air fryer for 20 minutes at 375 degrees. Always check on your chicken as it is cooking since every air fryer is a little different!

2. Cook your quinoa by following the directions on the back of the bag. Usually, the cook/steam time is around 20 minutes.

3. Start your plating!: Place arugula first, and slice cucumbers on the side next to a scoop of hummus.

4. Slice your cheese and tomatoes.

5. Once your quinoa is done, mix it together with your lentils, cheese, tomatoes, olive oil, salt and pepper.

6. Place on top of arugula

7. Slice Chicken into strips and place on top of quinoa blend.

8. Drizzle with balsamic vinegar

9. Enjoy!