Chicken seasoned with oregano, garlic, and lemon, packed with crunchy vegetables, dip, and grains for a balanced cold or warm lunch.
TBy TheBob
Servings
4
1.5 lb Boneless skinless chicken thighs
0.25 cup Olive oil
0.25 cup Lemon juice
4 clove Garlic
2 tsp Dried oregano
1.5 tsp Salt
0.5 tsp Black pepper
3 cup Cooked farro
1.5 cup Greek yogurt
2 piece Cucumber
2 tbsp Fresh dill
2 cup Cherry tomatoes
1 piece Red onion
2 piece Bell pepper
0.5 cup Kalamata olives
4 oz Feta
Calories
844 kcal
Protein
60g
Carbs
60g
Fat
42g
Fiber
10g
Sugar
5g
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Marinate Chicken
1. Whisk together olive oil, lemon juice, garlic, dried oregano, salt, and black pepper in a bowl. Add boneless skinless chicken thighs and toss to coat. Marinate for at least 20 minutes or up to 8 hours in the refrigerator.
1.5 lb Boneless skinless chicken thighs,
0.2 cup Olive oil,
0.2 cup Lemon juice,
4 clove Garlic,
2 tsp Dried oregano,
1.5 tsp Salt,
0.5 tsp Black pepper
Cook Chicken
2. Heat a grill pan or skillet over medium-high heat. Cook boneless skinless chicken thighs for 5 to 7 minutes per side until well browned and cooked through to 74C. Rest for 5 minutes, then slice.
1.5 lb Boneless skinless chicken thighs
Prep Mezze
3. Grate one cucumber, squeeze it very dry, and stir it into Greek yogurt with fresh dill and a spoonful of the marinade bowl contents reserved before adding the chicken, if desired. Dice the remaining cucumber, halve the cherry tomatoes, thinly slice the red onion, and slice the bell pepper.
1.5 cup Greek yogurt,
2 piece Cucumber,
2 tbsp Fresh dill,
2 cup Cherry tomatoes,
1 piece Red onion,
2 piece Bell pepper
Assemble Boxes
4. Divide cooked farro among 4 meal-prep containers. Top with sliced boneless skinless chicken thighs, diced cucumber, cherry tomatoes, red onion, bell pepper, Kalamata olives, and feta. Spoon the Greek yogurt mixture into a separate compartment or small container. Serve cold or warm the farro and chicken before adding the cold components.
1.5 lb Boneless skinless chicken thighs,
3 cup Cooked farro,
1.5 cup Greek yogurt,
2 piece Cucumber,
2 cup Cherry tomatoes,
1 piece Red onion,
2 piece Bell pepper,
0.5 cup Kalamata olives,
4 oz Feta
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