Meal Prep Mediterranean Chicken and Avocado Bowl

Ingredients

• 1½ cups dry whole wheat couscous
• 1½ cups low sodium vegetable broth
• 1 DOLE® Lemon, juiced (about ¼ cup)
• ½ cup crumbled fat free feta cheese
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon shawarma seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 medium red bell pepper, finely chopped
• ½ cup finely chopped DOLE® Red Onion
• 1 medium zucchini, chopped
• 2 cups packed DOLE® Baby Arugula
• 4 (3-compartment/3-cup) food storage containers
• ½ cup refrigerated hummus
• 1 large DOLE® Avocado

Directions

1. Prepare couscous as label directs using broth instead of water; cool completely. Toss couscous, lemon juice and cheese in a large bowl. Makes about 3 cups.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, seasoning, salt and black pepper; cook 7 minutes or until internal temperature reaches 165°F. Transfer to a large bowl.
3. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add bell pepper and onion; cook 3 minutes or until tender-crisp, scraping browned bits from bottom of skillet with wooden spoon. Add zucchini; cook 3 minutes or until zucchini is tender-crisp. Stir zucchini mixture into chicken mixture; cool completely. Makes about 4 cups.
4. Divide couscous mixture, chicken mixture and arugula into containers, placing couscous mixture in 1 compartment, chicken mixture in 1 compartment and arugula in 1 compartment. Top couscous mixture with hummus; cover containers with lids and refrigerate up to 5 days.
5. Peel, pit and slice avocado before packing to go; divide into 4 portions, wrap with plastic wrap and place in compartment with arugula.