Description
These Mediterranean-inspired meal prep bowls are made with lemon chicken and quinoa salad. They're tasty, healthy and satisfying — the ultimate meal prep combo!
Ingredients
Scale
Quinoa Salad:
- 1 cup uncooked quinoa
- 2 roma tomatoes, diced
- 1 can chickpeas, drained
- 1 ½ cups cucumber, diced
- ¾ cups diced red onion
- ½ cup crumbled feta
- ⅓ cup olive oil
- 1 lemon, juiced
- 3 tablespoons red wine vinegar
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Lemon Chicken:
- 2 (8 ounce) skinless, boneless chicken breasts
- ¼ cup olive oil
- ¼ cup freshly squeezed lemon juice
- ½ tsp garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
Instructions
- Marinate the chicken: stir together the ingredients for the chicken marinade. Marinate the chicken in an airtight container for 30 minutes, or longer if time allows.
- Cook the quinoa: rinse your quinoa in a fine mesh strainer. Add it to 2 cups of water in a medium saucepan over high heat. Bring to a boil, cover, and turn the heat to low. Let the quinoa simmer for 15 minutes, until cooked. Set aside to cool.
- Cook the chicken: remove chicken from marinade and cook it, covered, for 6 minutes on each side or until cooked through.
- Mix: add all of the salad ingredients to a large bowl, including the cooled quinoa. Stir to mix. Taste and add more salt, pepper or lemon as desired.
- Assemble: add your quinoa salad and sliced chicken to meal prep containers. Optionally, top with parsley, feta, and a lemon wedge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Meal Prep
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: meal prep, mediterranean, bowls, chicken, quinoa salad, healthy, lemon, make ahead, lunch, quinoa, feta, greek