Greek Lunch Bowls

In my continuation of Sunday night lunch bowl prep for the week continues post Boston Marathon race. The dust is starting to settle after that incredible trip and marathon. Specific blog post about the whole six star journey is incoming. This and last week I made Greek Lunch Bowls for lunch prep. There’s a reason I am repeating this one this week and it’s because it’s so simple and easy on the gut. I’ve left out carbs and increased the protein in the last two weeks since I am not training like I was leading up to the marathon. I am still running, just not on that level now that I am missing my long runs on Sundays. I have bragged heavily about the meal prep bowls we use as they are glass and small to help with controlling portion control. You can find our W&P Porter containers here: W&P Porter 16 ounce containers. We have 10 of them in the 16 0z. size in the mint color so we can each have a lunch prepared for the 5 day work week.

Greek Lunch Bowls

Ingredients

• 10 chicken cutlets (start with 5 breasts, then halve them)
• 1 cup full fat, regular Greek Yogurt (I like to use Stonyfields, full fat yogurt)
• 1 tbsp Harissa seasoning
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp oregano seasoning
• 2 tsp smoked paprika
• 1 large shallot, diced
• 4 garlic cloves, minced
• 1 tbsp parsley, finely chopped
• 1 lemon, juiced
• 1 tbsp honey
• 2 tbsp extra virgin olive oil
• 1 pint heriloom cherry tomatoes, halved
• 1 large red onion, julienned
• 1 bunch green onions, chopped
• 1 large cucumber, sliced
• 2 Ithaca brand garlic & lemon hummus containers

Prepare

1. First, in a large bowl, mix the chicken cutlets with yogurt, harissa seasoning, garlic and onion powders, oregano seasoning, smoked paprika, shallot, garlic, parsley, lemon juice, honey, and olive oil. Mix thoroughly by hand until everything is well incorporated and the chicken is well coated.
2. Oil and preheat a gas grill to 450 degrees F.
3. Grill the meat for 4 minutes on each side.
4. Cut each cutlet in to slices and place each cutlet into one of your meal prep bowls.
5. Cut the cherry tomatoes, red onion, green onions, and cucumber and divide them among the 10 meal prep bowls.
6. Finally, divide both containers of hummus evenly between the 10 meal prep bowls and you are done and ready for the week with your Greek lunch bowls! This one is easy and light & healthy!