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Greek Chicken and Veggie Meal Prep Bowls
ITS A VEG WORLD AFTER ALL17Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. boneless, skinless chicken breasts (enough for 4-6 bowls *or use 4-6 chicken thighs)
- 1 Tbsp. olive oil (extra virgin)
- 1 Tbsp. lemon juice
- salt and ground black pepper (to taste)
- 20 mini bell peppers (washed, or 2-3 sliced large bell peppers)
- 1 pt. cherry tomatoes (washed)
- 1 Tbsp. olive oil (extra virgin)
- salt and ground black pepper (to taste)
- 2 cups yogurt (plain whole milk Icelandic skyr, *I used Siggi's brand)
- 1/2 lemon
- 2 cloves garlic (minced)
- 1/2 English cucumber (large, peeled and seeded then diced)
- 1 Tbsp. dillweed (dry *or 2 tbsp fresh)
- 1/4 tsp. sea salt
- 1/8 tsp. ground black pepper
- 1 cup quinoa (uncooked)
- 2 cups water
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