Name: Greek chicken and chickpea jars
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 3/4-inch pieces; 1/2 cup canned chickpeas, drained and rinsed; 2 tbsp feta cheese, crumbled; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 1 oz fresh spinach; 1/2 tsp dried oregano

Nutrition

Per serving

456 calories

Protein: 47g; 40% of calories
Carbs: 27g; 23% of calories
Fat: 19g; 37% of calories

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in a skillet over medium-high heat. Season the chicken pieces with half the salt and half the pepper. Place chicken in the skillet in a single layer and cook for 5 to 7 minutes, stirring every minute or two, until the pieces are opaque in the center. Remove from the heat and let the chicken cool completely. Done when opaque in the center, 165°F.
In the bottom of a wide-mouth quart jar, whisk together the remaining olive oil, lemon juice, dried basil, dried oregano, and the remaining salt and pepper until slightly emulsified.
Add the chickpeas to the jar first so they sit in the dressing. Top with the diced cucumber, then the halved cherry tomatoes.
Add the cooled chicken to the jar, followed by the crumbled feta. Pack the spinach into the remaining space at the top. Seal the jar with a lid and refrigerate. Shake the jar or pour the contents into a bowl just before eating.

Nutrition

Ingredients

Instructions

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