Ingredients

The following ingredients have 4 Servings
  • 2 6-8 ounce chicken breasts, boneless
  • 1 14.5 ounce can garbanzo beans, drained and pat dry
  • 1 tablespoon plus 1 teaspoon, olive oil
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 pound fresh baby spinach
  • 1 english cucumber, seeded and sliced
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • 1 lemon cut into wedges for garnish (of desired)
  • 1 lemon, juiced
  • 2 teaspoons dried oregano
  • 2 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup white wine or chicken stock
  • 1/3 cup kalamata olives, sliced

Instruction

  • Combine all marinade ingredients in large ziploc baggie. Add chicken breasts.  Store in refrigerator for 30 minutes or up to 8 hours.
  • Preheat oven to 400 degrees.
  • Drain and rinse garbanzo beans. Pat dry with a paper towel.Remove chicken from ziploc baggie and discard marinade.
  • Drizzle a large sheet pan with 1 tablespoon olive oil.  Spread the dried garbanzo beans on one half and place chicken breasts on the other.
  • Sprinkle garbanzo beans with chili powder and cumin.  Add a pinch of salt and pepper.  Add an additional teaspoon of olive oil to the garbanzo beans and toss.  
  • Bake chicken and beans at 400 degrees for about 25 minutes or until chicken is cooked through.  Toss beans one time during cooking.Cool completely before adding to your containers.
  • Line up containers.  Place 1/4 of the spinach on one side of the container.  Chicken on the other. Divide up remaining ingredients evenly.  (for exact measurements to stay at a 350 calorie count, see below notes).
  • Pour Tzatkiki dressing in small container and store in refrigerator!