Ingredients:

Pesto Dressing

• 1/3 cup mayo

• 1/2 cup non-fat Greek yogurt

• 1/4 cup pesto (I use the vegan one from Trader Joes)

• 2 Tbsp lemon juice

Chicken

• 3 chicken breasts

• 1/2 cup pesto

• 1/2 cup Greek yogurt

Veggies and Toppings

• 1 bell pepper, chopped

• 2 cups marinated artichokes, chopped

• 1 cup slivered almonds, chopped

• 1 container of Trader Joes feta cheese

• 2 cups cherry tomatoes, chopped

Instructions

Make the dressing:

1. combine all ingredients in blender or bowl and blend until combined.

Make the chicken: 

1. Marinade the chicken in Greek yogurt, and pesto for at least 30 minutes.

2. Grill chicken for 3-5 minutes on each side until cooked through.

Prep the veggies:

1. While chicken marinates, chop the bell pepper, artichokes, cherry tomatoes, and almonds.

2. Add to large bowl with feta cheese.

3. Once chicken has cooled, cut into bite size pieces and add to bowl with veggies.

4. If serving right away, add dressing on top and mix. Otherwise divide evenly into 4 containers for the perfect meal prepped lunch.