Summer Greek Style Bowl

A fresh and bright no-cook bowl with shredded chicken, chickpeas, quinoa, mixed greens, and cherry tomatoes, tossed in an oregano-lemon vinaigrette.

• Prep: 20 min
• Total: 20 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.44/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber
• Low-Sodium
• Low-Sugar

Tags

• no-cook
• quick
• healthy
• fresh
• savory

Ingredients

• 1 pound cooked chicken breast (pre-cooked, boneless, skinless, shredded)
• 15 ounce chickpeas (rinsed thoroughly)
• 1.5 cup quinoa (cooked)
• 5 ounce mixed greens
• 1 cup cherry tomatoes (halved)
• 0.25 cup olive oil
• 1 lemon (juiced)
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper (freshly ground)

Instructions

1. In a large mixing bowl, combine the shredded cooked chicken breast, rinsed chickpeas, cooked quinoa, mixed greens, and halved cherry tomatoes.
2. In a small separate bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, and black pepper to create the Mediterranean dressing.
3. Pour the dressing over the ingredients and toss gently until all components are well combined and coated.
4. Divide the salad into four portions and store them in airtight containers for healthy and convenient no-cook meals.

Notes

For maximum flavor and to maintain crispness, add the dressing just before serving if possible, especially when meal prepping for several days.

Nutrition (per serving)

• Calories: 487
• Protein: 47 g
• Carbohydrates: 33 g
• Fat: 31 g
• Fiber: 8 g
• Sodium: 84 mg
• Saturated Fat: 4.5 g
• Sugar: 3.5 g
• Cholesterol: 95 mg