Mediterranean Meal Prep Bowls

In a medium bowl, prepare the chicken marinade. Add the olive oil, lemon juice, garlic powder, dried oregano, and salt, and stir to combine. Add the chicken breasts, toss to coat in the marinade, and allow to sit for 5 minutes on the counter or up to 24 hours in the fridge.

In a medium saucepan, bring the chicken broth or water to a boil, then add the couscous, olive oil, and salt and stir to combine. Cover, remove from the pan from the heat, and let stand for 5 minutes, and then fluff the couscous with a fork. Set aside.

Once the chicken breasts have marinated, warm an additional tablespoon of olive oil in a cast-iron skillet or pan, add the chicken breasts, and cook for 5-6 minutes per side until cooked through or an internal temperature of 165°F is reached. Once cooked, transfer to a cutting board to rest for at least 5 minutes, and then slice them into thin strips.

Once everything is ready, assemble the bowls. Divide the couscous, arugula, tomatoes, cucumber, red onion, and kalamata olives evenly across 4 airtight containers. Then top each container with a dollop of hummus, slices of grilled chicken, crumbled feta cheese, and a sprinkle of parsley, salt, and pepper.

Once prepared, the meal prep containers can be stored in the fridge for up to 4 days.