Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 4 cups shredded kale or chopped Romaine hearts
  • 1 cup diced English cucumber
  • 1 cup halved cherry tomatoes
  • 0.5 cup thinly sliced red onion
  • 15 oz can chickpeas, rinsed and dried
  • 0.5 cup plain 2% Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 large lemon, juiced
  • 2 cloves garlic, minced
  • 2 tbsp fresh dill or parsley, chopped

Instructions:

  1. Season the chicken breasts liberally with smoked paprika, dried oregano, salt, and pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for 5–6 minutes per side.
  3. Verify chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer, then remove from heat.
  4. Allow the chicken to rest for a full 10 minutes before slicing to lock in juices and prevent moisture from wilting the vegetables.
  5. In a medium bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, minced garlic, and fresh herbs until smooth.
  6. Assemble the meal prep containers by layering: place the dressing at the bottom (or in separate cups), followed by chickpeas, cucumbers, tomatoes, and onions.
  7. Top with the sliced rested chicken and finally the shredded kale or Romaine to maintain structural integrity.