Roast Chicken, Quinoa, Salad and Hummus Meal Prep – Middle Eastern
Roast Chicken, Quinoa, Salad and Hummus Meal Prep – Middle Eastern – More easy meal prep with Hummus, Roast Chicken, Salad and Sourdough and ancient Grains Pitta which I am obsessed with.
Question – Are you a snackaholic?
I am. I hold my hands up. Maybe it’s because I work from home. Seriously sometimes I just can’t stop eating. It has nothing to do with hunger or even boredom. I feel like its a duty. Hahahaha. Like I feel like I am forgetting something if I don’t eat. So these little meal prep boxes have basically saved me from eating up my entire house. Believe me. There are days that all I can think of is how I must be due a snack and how I would feel so much better if I ate a little. With these boxes, I can go in and just have a little munch on the salad and tell myself to shut up. Trust me, it is necessary. That is the one thing I miss about working. My day used to be so structured and therefore my eating was too!
Don’t you just love the flavors of Middle Eastern foods? I love it. I love the freshness of it. Lemon, Red Onion, Olives, Hummus are all my favourite kinds of flavours. This year for me is the year of meal prep. In an attempt to eat better, and steer clear of over snacking/bingeing, I have started meal prepping every week.
This Middle Eastern Chicken Meal Prep Bowl basically consists of a delicious marinaded chicken. A gorgeous cucumber salad. It is a pretty simple recipe that that works well with middle eastern flavours. I could eat a big bowl of it all day, every day by itself. Then there is the lemony quinoa that I adore. The chicken is tender and juicy, the veggies fresh, and the flavours are amazing.
Roast Chicken, Quinoa, Salad and Hummus Meal Prep
Roast Chicken, Quinoa, Salad and Hummus Meal Prep - Middle Eastern - More easy meal prep with Hummus, Roast Chicken, Salad and Sourdough and ancient Grains Pitta which I am obsessed with.
- 1 large Chicken Giblets removed, legs tied together and wings tucked under
- 5 cloves Garlic crushed
- 1/2 small bunch Thyme leaves removed
- 1 tsp Zataar
- 2 small Lemons cut in half juice of
- 25g Butter Melted
- 1 Onion cut into wedges
- 2 cups Hummus Store brought or Home Made
- 5 small Persian Cucumbers sliced
- Small Handful Cherry Tomatoes
- 1/4 Red Onion sliced finely
- 1/2 Lemon juice of
- 1 tsp Zataar
- 1 tbsp Red Wine Vinegar
- 1 cup Quinoa washed thoroughly
- 2 cups Chicken or Veg Stock
- 1 clove Garlic crushed
- 1/2 Lemon juice of
- Salt and Pepper to taste
Season and rub the chicken inside and out with salt and pepper a few hours before cooking. Cover the chicken and leave in the fridge. Preheat your oven to Gas 7. In a small bowl, mash the butter with two thirds of the thyme leaves, zataar, the mashed garlic and the juice of 1 lemon. Mix everything together with some seasoning and set aside. Use your hand to loosen the chicken skin away from the breast, then push most of the butter under the skin. Rub the rest of the butter all over the chicken and drizzle with a little olive oil. Stuff the cavity with the remaining lemon halves, remaining thyme leaves and the garlic. Add the onion to the bottom of a oven tray. Sit the chicken on top. Cook in the preheated oven for around 20 minutes. Turn down the heat to Gas Mark 6 and cook for a further 45 minutes to an hour, or until the chicken is cooked. This may take up to 15 - 20 minutes more. The chicken is cooked when the juices run clear from the thickest part of the thigh. Remove from the tray and stand for 5 - 15 minutes before carving.
Combine all the ingredients for the salad in a small bowl.
Bring the stock to a boil in a medium sized pot. Stir in the quinoa, garlic, lemon juice and salat and pepper. Then turn the heat down to low, cover and simmer gently until cooked. This will take around 15-20 minutes.
Divide all the elements of the meal prep between your tubs and refrigerate.