To continue with the theme of meal prep, occasionally I like to make my weekly lunch prep have a theme, and yesterday as I was pondering what I might get at the store I noticed the yearly greek parade setting up on our street and suddenly had a hankering for greek salad. And so, this week’s theme is going greek. I’ll still make my usual chicken thighs, potatoes, roasted butternut squash… but they’ll have a slight greek twist and you can be sure cucumbers and kalamata olives will be involved. I’m staying away from eating cheese during the week so no feta sadly and honestly I totally blanked on parsley so don’t hold me to super high standards on this one, its just a light theme. That said, check out what I prepped below & my Monday lunch.
- Greek Chicken Thighs:
- I made these similarly to how I made this recipe (and this one too!) by browning the thighs and then adding all of the other ingredients to the slow cooker and letting her work her magic. This week after browning the chicken I added whole little tomatoes, dried oregano, dried basil, fresh chopped thyme, thinly sliced lemon, kalamata olives and white wine. That’s pretty greek right??
- Cucumber Relish:
- I’m not sure I can even call this a thing since its literally finely chopped persian cucumbers, grape seed oil, lemon juice, and a sprinkle of salt. Normally to this I would have added parsley but remember I forgot it? Oops. Regardless having a big batch of this already made is super handy for adding to salad or eating as a snack on the go during the week.
- Roasted Root Veggies:
- Little potatoes & butternut squash – roasted with salt, pepper, and grape seed oil. Finished off after roasting with a sprinkle of oregano and lemon.
- Arugula & Spinach:
- Salad base for lunch!