Posts in Meal Prep
Chicken Shawarma Bowl

Chicken Shawarma Bowls - Bursting with flavor, fresh and full of color!The fascination for chicken shawarma started fairly recently. I put sole blame on this cute Mediterranean restaurant, Cafe Arazu, located a little too close to my work, lol.


This type of chicken shawarma is very different than what I’m typically used to but is still amazing in its own way. The classic way of cooking shawarma is to mount large marinated chicken chunks onto a large rotating skewer. The chicken then slowly roasts against a gas burning grill. The restaurant that I typically go to for lunch does it differently by marinating the chicken in a wonderful blend of cumin and turmeric. They finish it off by grilling the chicken.


If you haven’t figured it out yet, grilling is the exact route I’m going as well! While it would be nice to have a rotating meat skewer with a gas burning grill at my house, it’s not ideal or practical!

Now you can prepare just the chicken shawarma and add them to wraps or just as appetizers with a nice aioli sauce, but what I have found to be my favorite is to put everything in a bowl. Bowls are an easy way to load up on veggies while adding a grain and protein to keep you full and nourished.


The ingredients that I added to my bowl can be interchanged depending on your preference so have fun with it! I paired a quick and easy tomato salad to go along with the chicken. You can find the ingredients for the salad below. I also added some roasted sweet potatoes which I seasoned with smoked paprika, garlic, and oregano.


Being an advocate of meal prepping, this recipe has been in my lunch meal prep for three weeks straight! (Okay, mainly for recipe testing but hey, I cannot complain!) And I could go on and on about this recipe but the biggest thing I love about it are the flavors! Every part is bursting with flavor that you can’t help but want more!


Not pictured: asparagus (for the meal prep picture)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Bursting with flavor, fresh and full of color! Gluten free, dairy free and meal prep option!


Chicken Shawarma Marinade

  • 1 lb boneless chicken breast

  • 1 lemon

  • 3 cloves garlic (minced)

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1/2 tsp black pepper

  • 1/2 tsp salt (more for seasoning chicken)

  • 2-4 tbsp EVOO

Sweet potatoes

  • 2 medium sweet potatoes (diced)

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp oregano

  • 2 tbsp EVOO

Tomato salad

  • 1 small cucumber

  • 1 pint cherry tomatoes

  • 1/2 red onion

  • 1 small bunch of parsley

  • 1 tbsp pure maple syrup

  • 2 tbsp apple cider vinegar

  • 1 tbsp EVOO

  • S&P to season


1 small bunch parsley, lemon wedges, feta, goat cheese, tahini, aioli

Other ingredients

Veggies of choice, 2 cups cooked quinoa


  1. Season chicken with salt and pepper on both sides and add to a Ziploc bag. Combine the seasonings, oil, and lemon juice to chicken and marinate in the fridge for at least 2 hours or overnight preferably.

  2. While your chicken is marinating, prepare the sides by starting with quinoa first. Cook quinoa in a rice cooker or stove top as directed.

  3. Preheat oven to 425 degrees. To a small bowl, add diced sweet potatoes, seasonings and oil. Toss with tongs until sweet potatoes are fully covered in oil and seasonings. On a parchment lined large sheet pan, place sweet potatoes on a single layer. You should have room to add the asparagus but make sure that the veggies are not too crowded and on a single layer.

  4. Cook veggies for 20-25 minutes, flip veggies, and cook for 10-15 minutes or until nice and crispy. (if you are cooking with asparagus and not broccoli, you may need to take the asparagus out after the first flip)

  5. Prepare the cherry tomato salad by dicing all veggies and adding to a small bowl. Add the vinegar, maple syrup, chopped parsley, and oil and toss until combined. Add salt and pepper and season to desired taste. I like this with more vinegar so I usually add another tbsp of ACV or a squeeze of a lemon wedge.

  6. When you are ready to cook the chicken, heat a medium skillet on medium high heat with oil. For a faster cooking time, dice chicken then add to the heated skillet and cook 3-4 minutes per side. You should have some marinade left over in the bag, I like to add that to the skillet so the chicken is covered in the sauce (the flavors are amazing!)

  7. After the chicken is cooked through, prepare your bowls or meal prep containers by adding the mixed greens first, then cooked quinoa. Add your veggies such sweet potatoes, asparagus, etc. Then, add your tomato salad, chicken, and top with a lemon wedge and parsley.

Turkey Taco Spaghetti Squash Boats

Turkey taco spaghetti squash boats is a great recipe to make for a guilt-free, low carb taco night. Perfect for meal preps and a hit among kids!


When I think of spaghetti squash, I think spaghetti = Italian, right? So, that is pretty much all I have done when cooking spaghetti squash. I have made shrimp alfredo, chicken parmesan, and the classic marinara to name a few, but it never occurred to me to use spaghetti squash in a different way. After posting a poll on my IG, it turns out many of you would like to see how spaghetti squash can be used for a Mexican inspired dish!


Needless to say, after experimenting I was surprised at how spaghetti squash and Mexican flavors paired so well together! My husband was hesitant at first but it was love at first bite for him -- he now asks for these squash boats every week!


Hey, if I can make this every week then I would be happy as a clam. For a #tacotuesdaynight, it has to be the easiest recipe to bake while preparing the toppings. While your spaghetti squash is cooking, you are preparing the meat mixture that goes inside the boats while prepping all the fun and healthy toppings. As soon as your boats are done baking, add all your favorite toppings and dig in! And the best thing when you’re done eating? You don’t have as many dishes to wash!!


You can make this recipe kid-friendly by omitting/using less of the spicier seasonings. Other than that, these squash boats would be great to add to your taco night! With that said, you will find that this recipe can be customized to your preference. For example, in my hubby’s boat, I added extra beans and cheese while my boat sticks to the recipe but with 5 maybe 20 dashes of hot sauce (love my spicy food)!


If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Turkey taco spaghetti squash boats is a great recipe to make for a guilt-free, low carb taco night. Perfect for meal preps and a hit among kids!


  • 1 lb lean ground turkey

  • 3 cloves garlic

  • 2 cans low-sodium black beans ((drained/rinsed))

  • 1 large spaghetti squash

  • 1 cup fresh salsa or pico de gallo*

  • 1 tsp each garlic powder, ground cumin, and chili powder

  • 1/2 tsp each smoked paprika, cayenne pepper, and salt

  • 1/4 tsp pepper

  • couple dashes of red pepper flakes


Lime wedges, fresh salsa, pico de gallo*, romaine lettuce, cheese, avocado, cilantro, jalapenos, peppers, hot sauce


  1. Preheat oven to 375 degrees. Slice squash in half lengthwise and scoop out the seeds.

  2. Drizzle halves with olive oil and season with S&P. Place squash cut side down on baking sheet and roast for 45-50 minutes. When done, use a fork to scrape out the squash flesh.

  3. While your spaghetti squash is cooking, make the meat mixture.

  4. Drizzle oil in a skillet on medium-high heat. Add the minced garlic to the skillet and saute for about 2 minutes or until fragrant. Add the ground turkey and cook until slightly pink, then add all of your seasonings, fresh salsa, and black beans.

  5. Turn the heat off and set meat mixture to the side.

  6. Transfer cooked squash flesh to the meat mixture and combine. At this point, taste mixture to see if you need to add more S&P/seasonings/hot sauce for personal preference.

  7. Transfer squash mixture to your now scraped spaghetti squash bowls and top with optional cheese.

  8. Bump up the oven temperature to 400 degrees and bake for an additional 5-10 minutes until your cheese is nice and bubbly or your naked boat is nice and warm.

  9. Top with your favorite toppings and enjoy!


  1. Pro tip: Place the whole squash in the microwave for 5 minutes for an easier slice!

  2. Pico de gallo recipe

  3. If you are using a smaller spaghetti squash, then use just 1 can black beans.  

Grilled Chicken Burrito Bowls

Grilled chicken burrito bowls with Pico de Gallo made easy at the comfort of your own home!


This grilled chicken burrito bowl was inspired by the notable chain restaurants Chipotle and Moe’s. It can be so tempting to go through their lines and simply tell them what you want: Your choice of protein, black or brown beans, white or brown rice, and finish it off with toppings (hello, Pico de Gallo!). Well, this recipe is just like that -- tailor it exactly how you want it, or even add things that Chipotle/Moe’s, etc. may not have! With this recipe, I’m making it with my personal preferences and a special grilled chicken marinade recipe. I’ll even show you how easy it is to make Pico de Gallo.


My grilled chicken burrito bowl recipe is gluten and dairy-free using clean and simple ingredients that, in my opinion, is much healthier than eating out while saving you a lot of money!


As you know, a burrito bowl is complex in flavor because there are many components like veggies, protein, and carbs that each play a different role. I would say this recipe can take up to 40 minutes to make, but that’s only if you are making rice. You can cut some time off by using instant rice, or by preparing the ingredients ahead of time. I often tend to have my veggies already cut and ready to use in the fridge, so if you’re like me, then this burrito bowl can be made very quickly.


If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!  

Grilled chicken burrito bowls with Pico de Gallo made easy at the comfort of your own home! 


Grilled Chicken Marinade

  • 1 lb boneless skinless chicken breast

  • 2 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/4 tsp cinnamon

  • 1/2 tsp pepper

  • juice of one lime

  • 2 Tbsp EVOO

Pico de Gallo

  • 1/2 white onion (diced)

  • 2 roma tomatoes (diced)

  • 1/4 cup chopped fresh cilantro

  • juice of 1/2 lime

  • 1 jalapeno diced ((spicy version))

Cilantro Lime Rice

  • 1 cup sprouted brown rice

  • 2 cups water or low sodium chicken broth

  • 1/4 cup chopped fresh cilantro

  • juice of 1/2 lime

  • S&P to season


  • grilled corn

  • sliced avocados

  • lime wedges

  • hot sauce

  • romaine lettuce

  • black beans

  • diced jalapenos


Grilled Chicken

  1. Combine seasonings, EVOO, lime, and chicken into a gallon size Ziploc bag and sit in the fridge to marinate for two hours or overnight (preferred).

  2. Cook chicken on the grill on medium heat for 5-7 minutes and flip for an additional 5-7 minutes or until cooked through.

  3. Let sit until you are ready to assemble the burrito bowl.

Pico de Gallo

  1. Combine all ingredients and sit until ready to assemble.

Cilantro Lime Rice

  1. Add rice and water (or broth) to a rice cooker and cook on the brown rice setting until fluffy and fully cooked. If you do not have a rice cooker then cook in a medium saucepan for about 30-35 minutes or until rice is fully cooked.

  2. Toss in cilantro, lime, and seasonings until fully mixed and set aside.

Grilled Chicken Burrito Bowl

  1. Meal prep - Divide chicken, pico de gallo, rice and toppings into meal prep containers.-Tip: separate cold toppings like avocado, lime wedges and lettuce into Ziploc bags or stasher bags to keep fresh before eating.

Pecan Crusted Spiced Salmon

Pecan crusted spiced salmon is loaded with flavor, juicy and oh so tasty! This salmon is great for a quick dinner or lunch meal prep!


Ever since Katie Lee from the Kitchen on Food Network made brown sugar spiced salmon, I have been obsessed with the concept! The salmon looks professional and complex yet super easy to make.

The only thing stopping me from eating it so much is that it calls for ½ cup of brown sugar! That’s why I recreated this recipe using coconut sugar instead of brown sugar while also adding pecans for texture and crunch.


I usually pair the salmon with sweet potatoes because the caramelized pecans complement the flavor and texture of the sweet potato. It’s also great to make this for lunch or for your meal prep as the dish is filled with healthy fats, protein, and complex carbohydrates to keep you satisfied and full of energy!


If you are incorporating this recipe into your meal prep, I would recommend eating the salmon at least two days after it has been cooked. If you are anything like me, I like to have my salmon cooked on the raw side so fewer days in the fridge is best!


To make this into a lunch/dinner meal prep: simply boil two peeled sweet potatoes until mushy. Add salt and pepper to your potatoes. Next, saute the rest of your vegetables until halfway cooked through with salt and pepper. Assemble by adding mashed sweet potatoes, vegetables and salmon on top. Enjoy!


If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Pecan crusted spiced salmon is loaded with flavor, juicy and oh so tasty! This salmon is great for a quick dinner or lunch meal prep!


  • 1 lb fresh salmon

  • 1/2 cup chopped pecans

  • 2 Tbsp coconut sugar

  • 1/2 tsp smoked paprika

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/4 tsp cinnamon

  • 1/4 tsp pepper


  1. Sprinkle seasonings on the pink side of the salmon.

  2. Add oil to a pan on medium-high heat. When hot, place seasoning side down on the skillet and cook for 5 minutes.

  3. Add salt and pepper to season the skin part of the salmon and flip.

  4. Mix sugar and pecans and sprinkle the mixture on top of the salmon. Cover with a lid and set the temperature to low-medium and cook for 5-10 minutes or until desired pink and the sugar has melted.

  5. *If the coconut sugar has not caramelized, place the skillet in the oven with the broiler on low. Cook for 1-2 minutes but make sure you keep an eye on it!

  6. Let cool and serve with mashed sweet potatoes and steamed vegetables!

Turkey Meatballs

Healthy baked turkey meatballs that will just melt in your mouth! 


Turkey meatballs are one of the easiest recipes ever! I usually end up making these when I meal prep at least a few times a month… This recipe will make about a dozen meatballs, but I usually double the recipe if I decide to meal prep. I’ll make one big ol’ batch of meatballs and I am set!


You’ll see that I often choose to use ground turkey instead of beef. I prefer using ground turkey because it’s inexpensive, lean, and can be easily influenced flavor-wise based on the number of spices and herbs you put into it.


Since ground turkey is naturally mild in flavor, spices and herbs are key to making a juicy and tender meatball. For this recipe, everyday spices and herbs like parsley, coriander, and ground mustard are incorporated to create a classic meatball that can be used in all kinds of recipes, whether it’s for your basic spaghetti and meatballs, or as an appetizer for a large party. I choose to bake the meatballs rather than pan fry to make them a healthier option. I also find that baking them saves me time because I don’t have to keep a close watch, endlessly worrying if I’m burning them!


If you are wanting to make these turkey meatballs for your meal prep, consider adding them to 100% whole wheat pasta, bean-based pasta, or zoodles! Simply spiralize zucchini to create noodles, add your meatballs, and top it all off with some organic no-sugar-added pasta sauce and cooked mushrooms. Before I seal my meal prep containers, I like to sprinkle some nutritional yeast on top to provide a cheesy flavor component!


Tips for making your meatballs super moist:

  • Make sure each meatball are equal in size to ensure they cook evenly.

  • Fresh herbs are best! Using dry parsley will not provide the same amount of flavor compared to fresh parsley; trust me, it’s a game changer!

  • Don’t overmix! Since ground turkey is a leaner meat, overmixing your ingredients can make the meatballs tough. I prefer using my hands to mix the ingredients.

Want to make these turkey meatballs ahead of time for an event? Freeze them! To freeze the turkey meatballs, follow the recipe as normal and then let them cool. Once cooled, add meatballs to a freezer Ziploc bag and store them in the freezer for up to one month. You can thaw them by moving them to the refrigerator. You could reheat the meatballs by microwave, but I prefer using the oven by setting it to 375 degrees and baking the meatballs for about 15 to 20 minutes.


If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

Healthy baked turkey meatballs that will just melt in your mouth! 


  • 1 lb ground turkey

  • 2 eggs

  • 1/2 cup gluten free breadcrumbs (I use the Schar brand)

  • Small handful fresh curly leaf parsley (finely chopped)

  • Half small red onion

  • Squeeze ½ lemon

  • 4 cloves garlic (finely minced)

  • 1 Tbsp coconut oil

  • 1 tsp smoked paprika

  • 1 tsp ground pepper

  • 1 tsp coriander

  • 1 tsp ground mustard

  • 1 tsp salt


  1. Preheat oven to 375 degrees.

  2. Place coconut oil in a skillet over medium-high heat. Cook garlic and onions until aromatic and the onions are translucent.

  3. Place all the ingredients into a large bowl along with the cooked onions and garlic.

  4. Using your hands, mix ingredients until fully incorporated but remember to not overmix.

  5. Form meatball mixture into golf-sized balls. You can use a cookie scooper to help you measure out the mixture.

  6. Line a baking sheet with parchment paper and place meatballs on top.

  7. Bake for 25-30 minutes and then flip them for an additional 10 minutes or until fully cooked, reaching an internal temperature of 165 degrees.


  1. This recipe makes about 12-16 meatballs. Consider doubling the recipe if you are meal prepping!

  2. Spiralizer

  3. Glass containers for meal prep

Classic Healthy Chicken Salad

My healthy take on the classic chicken salad is loaded with nutrient dense fruits and veggies as well as healthy fats that will keep you full all day long without weighing you down! 


Make your busy life manageable with this quick and healthy classic chicken salad that is sure to fill you up and save you time and money!When I worked at a spa in West Georgia, I would grab lunch at Chicken Salad Chick and get their amazing chicken salad that was quick and super refreshing. Sometimes, I would indulge and get the not-so-healthy chicken salad options. Nonetheless, everything was amazing and I miss it dearly! Now that I live in Kentucky where unfortunately Chicken Salad Chicken does not exist, I make my own chicken salad at home, saving time and money. With this recipe, all is good in the world!


My healthy take on the classic chicken salad is loaded with nutrient dense fruits and veggies as well as healthy fats that will keep you full all day long without weighing you down!There are many ways to prepare chicken salad, but for this recipe, I have found that red onions, carrots, granny smith apples, sunflower seeds, and grapes are the perfect classic combination. As far as seasonings go, I keep it simple but use fresh herbs like dill and smoked paprika which I believe separates my classic chicken salad from the rest!

You can use whatever creamy component you prefer depending on your allergies/preferences. I have tested this recipe with avocados, vegan mayonnaise, and greek yogurt, so you are good on all fronts if you would like to change things up. Additionally, you can either shred the chicken or dice them. I prefer dicing as it saves a little bit of time and I appreciate the texture. Now, onto the recipe!

This recipe makes 4-6 servings and is a good choice if you want to meal prep it for the week. I like to use chicken salad for sandwiches, pairing it with tomato slices, mixed greens, alfalfa sprouts, and pickles on 100% whole grain bread.  You can also add it to a salad or even have it as a snack with crackers!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!


My healthy take on the classic chicken salad is loaded with nutrient dense fruits and veggies as well as healthy fats that will keep you full all day long without weighing you down! 


  • 1 lb boneless skinless chicken breast

  • 1 Tbsp coconut oil

  • 1 Tbsp poultry and citrus seasoning

  • 1/2 lemon with zest

  • 1/2 small red onion (diced)

  • 1/2 granny smith apple (diced)

  • 1 cup fresh dill (chopped) (less or more depending on preference)

  • 2 carrots (shredded)

  • 1/4 cup raw sunflower seeds

  • 1/2 cup grapes (halved)

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1/2 cup vegan mayonnaise (I use Primal Kitchen or Just Mayo) (or use greek yogurt or ripe avocado)


Micro greens, pickles, alfalfa sprouts, mixed greens, slices of tomato


  1. Heat 1 Tbsp coconut oil in a skillet over medium-high heat. Prep chicken by seasoning with poultry and citrus seasoning and s&p.

  2. Grill chicken on both sides for about 3-5 minutes or until brown and completely cooked through. Remove chicken from skillet; let chicken rest and cool.

  3. Add the remainder of the ingredients to a large bowl.

  4. Dice chicken after it has cooled (or shred with two forks if you prefer!)

  5. Add chicken to large bowl with the rest of the ingredients and mix until fully combined.

  6. Store in an airtight container and keep in the fridge for up to one week.


  1. If you are using avocados in place of mayonnaise, the fridge life will be shorter as avocados brown in the fridge.

  2. You can cut down the time to make this salad even faster by using rotisserie chicken instead of grilling chicken as well as purchase pre-shredded carrots instead of shredding by hand.

  3. I have recently noticed that Walmart does not carry the organic poultry and citrus seasoning anymore so I have used this brand instead.

Kale and Pesto Cauliflower Rice

Cauliflower rice is cooked with kale and pesto for a low carb, gluten-free, easy and healthy dish! 


Cauliflower rice has become the new “it” vegetable. Not a day goes by where I don’t see a new cauliflower rice recipe being passed around by all the low-carb, veggie lovers. Even though it may seem like a trend, I am not so sure it will fade away anytime soon. I believe cauliflower rice is here to stay and I am perfectly okay with that! It has become a staple for my dinners as it lowers my carb intake. I also use cauliflower rice when I batch cook since it is so easy to prepare!


So, what’s with the hype for this smelly vegetable? Here are some quick facts about cauliflower:

Despite knowing how healthy it is to eat cauliflower, the taste sometimes discourages me from eating it. There is just something about the taste of plain cauliflower that my taste buds do not agree with which is why I have created this recipe in such a way that adds zest and boosts the nutritional value. The wonderful thing about cauliflower is that it’s a vegetable that will take on whatever flavor you add. In this cauliflower rice recipe, I have combined it with my quick and easy 5 ingredient pesto sauce. Kale is used to amp up the veggie and fiber intake, and finally, I add lemon to complement the pesto sauce and bring out the savory taste of kale.

You can use cauliflower rice to substitute your typical heavy carb sides. Here, I have made kale and pesto cauliflower rice for dinner along with grilled chicken, roasted cherry tomatoes, and steamed broccoli.


Cauliflower rice is so easy and quick to make that I often prepare it when I batch cook on Sundays!


If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

Cauliflower rice is cooked with kale and pesto for a low carb, gluten-free, easy and healthy dish! 


  • 1 cauliflower head ((or 16 oz bag frozen cauliflower rice))

  • 1 large bunch fresh kale ((stem out))

  • 1-3 Tbsp pesto (less or more depending on preference)

  • 1 tsp coconut oil

  • 1/2 lemon


  1. Begin by bringing about ¼ inch of water to a boil in a large frying pan.

  2. Add ½ tsp fine sea salt and cauliflower florets* (or frozen cauliflower rice)

  3. Cover and steam for about 3-8 minutes until desired tenderness

  4. Drain the cauliflower rice and add back to the frying pan with 1 tsp of coconut oil on medium-high heat. Cook for about 5 minutes.

  5. Add kale, pesto sauce, and S&P. Stir and cook for about 5-10 minutes until rice is crispy, kale has wilted and rice is fully coated with pesto sauce.

  6. Take off heat and garnish with freshly squeezed lemon.


*If using fresh cauliflower, cut into florets and then briefly pulse in the food processor until they are the size of grains of rice.

  1. This recipe will make four servings. With that in mind, if you would like to use this in meal prep, divide up your protein, roasted cherry tomatoes with avocado oil and basil, and steamed broccoli. 

Mediterranean Grain Bowl + Goat Cheese And Olive Dressing

Classic grain bowl - Mediterranean style! Great recipe for batch cooking. Homemade goat cheese and olive dressing included!


I don't know about you, but I generally have a busy schedule. An everyday schedule looks something like this: wake up at 6:15AM, get ready for work/prepare a smoothie, long commute to work, work all day, chemistry lecture in between, workout, come home, make dinner, study for GRE, work on homework, work on the blog, and go to bed around 11PM. As you can see, there is not much time in my schedule to make a nutritious and filling lunch.

This is where batch cooking (or meal prep) comes into play! Mastering this art has saved me so much time and money. It has helped me to maintain a healthy weight by not eating out as much, especially at work.  I typically batch cook on Sunday's for two hours. Within two hours I will make lunch for four servings, prep for breakfast meals that I want for that week, and chop fruits/vegetables for snacks and dinner sides. If you are just starting on the batch cooking train, grain bowls are the way to go!


Not only are grain bowls easy to put together, they are also aesthetically pleasing. I love seeing all my veggies laid out on top!


You begin by choosing a grain, a form of protein, some greens, and veggies, and finish it off with something extra like a dressing, lime wedges, or avocados. For this recipe, I decided to create a Mediterranean style grain bowl by using couscous, lemon and garlic marinated chicken, tomatoes, cucumbers, and mixed greens. I also created a goat cheese and olive dressing that is simple to make in a mason jar but is even easier if you have a food processor.


Mediterranean cooking has become a popular way of eating as it consists mainly of fruits, vegetables, whole grains, legumes, and healthy fats with lean sources of protein like fish and poultry. This style of cooking is very easy to follow especially when it comes to batch cooking lunches. In this Mediterranean grain bowl recipe, you will need to cook the grain and protein but the rest is all fresh ingredients that are super easy to assemble. What’s even better about grain bowls is that you can add or take away ingredients if you need to! For example, if you want to skip the meat, you can instead toast chickpeas with 1 teaspoon of coconut oil and Italian seasoning in the oven at 425 degrees for about 20 minutes until brown and crispy.


Let us know how you like to prepare your favorite grain bowl! If you tried this recipe, don’t forget to comment and share!


Classic grain bowl - Mediterranean style! Great recipe for batch cooking. Homemade goat cheese and olive dressing included!


  • 1 lb boneless skinless chicken breast

  • 1 cup cooked couscous

  • 1/2 cup black olives

  • 3 gloves garlic (peeled and minced)

  • 1 whole lemon

  • 1 cup cherry tomatoes

  • 1/2 small red onion (sliced)

  • 1 whole cucumber (sliced)

  • 1 large handful of spinach or mixed greens

Goat Cheese & Olive Dressing

  • 2 Tbsp apple cider vinegar (more if into vinegar like me!)

  • 1 Tbsp dijon mustard

  • 1 tsp dried oregano

  • 1/4 tsp pink Himalayan sea salt

  • 1/4 tsp crushed black pepper

  • 4 Tbsp avocado oil (or EVOO)

  • 2 Tbsp goat cheese (or feta cheese)

  • 3 whole olives

  • 1 clove garlic


  1. Marinate chicken with minced garlic, juice, and zest of one lemon and S/P for at least 30 minutes. If you have more time, marinating it overnight will create a super juicy chicken!

  2. Grill or cook chicken in a skillet for 5-10 minutes per side until chicken reaches an internal temperature of 165 degrees Fahrenheit.

  3. While the chicken is cooking, add all dressing ingredients to processor and process until smooth and creamy. If you do not have a processor, finely mince garlic and olives and add to mason jar along with the rest of the ingredients and shake vigorously until desired creamy texture.

  4. Assemble!


  1. This recipe will make four servings. With that in mind, divide up your couscous, chicken, veggies, and dressing in order to create four-grain bowls!