Mediterranean Chicken Dinner

  • 2 boneless chicken breasts, cut into strips
  • 1 lemon, 1/2 sliced into thin slices
  • 3 garlic cloves, sliced thin
  • 2 teaspoon dried oregano
  • Olive oil
  • Red cherry tomatoes
  • 1 Green pepper, cubed
  • 1 yellow pepper, cubed
  • 1/2 red onion, cut into cubes
  • Salt and pepper
  • 2 cups couscous, cooked according to package
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon lemon juice
  • 2 tablespoon diced cucumber
  • Greek olives
  • Feta cheese
  • 3 dinner storage containers
  1. Preheat oven to 400 degrees.
  2. To prepare the chicken and veggies, place them on a parchment lined baking sheet.
  3. Drizzle the chicken with olive oil, sprinkle with salt/pepper and 1 1/2 teaspoon oregano.
  4. Place lemon slices over the top of the chicken.
  5. Place the baking sheet in the oven and cook for 20 minutes.
  6. In a small bowl, mix together the Greek yogurt, lemon juice, diced cucumber and remaining oregano.
  7. Remove the chicken and veggies from the oven.
  8. Allow this to cool for 20 minutes before placing in containers.
  9. To assemble meal containers: Place the sauce in small "to go" lidded condiment container.
  10. Spoon the couscous into 1/2 of the storage container.
  11. Spoon 1/3 of the veggies on top of the couscous.
  12. Add a few olives and sprinkle of feta cheese.
  13. Put 1/3 of the chicken slices next to the couscous.
  14. Set sauce cup inside container and put the lid on meal.
  15. Label with date.
  16. Continue with the remaining 2 containers and refrigerate or freeze.