Description
A nutritious meal prep option featuring tender chicken, quinoa, and fresh vegetables, all enhanced with zesty lemon and garlic flavors.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil for cooking chicken
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups quinoa, cooked
- 2 cups broccoli florets, steamed
- 1 cup cherry tomatoes, halved
- 0.5 red onion, thinly sliced
- 0.5 cup kalamata olives
- 0.5 cup feta cheese, crumbled
- 0.25 cup olive oil for dressing
- 2 tablespoons lemon juice for dressing
- 1 clove garlic, minced for dressing
- 1 teaspoon Dijon mustard
- 0.5 teaspoon dried oregano for dressing
Instructions
- Season chicken breasts generously with salt, pepper, and dried oregano on both sides. Pound to about 3/4-inch thickness if needed.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for about 6-7 minutes on each side until golden brown and internal temperature reaches 165°F.
- Add minced garlic, lemon juice, and zest to the skillet, cooking for an additional 1-2 minutes until fragrant.
- Remove chicken from skillet and let it rest for about five minutes before slicing.
- Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and pepper in a small bowl until emulsified.
- Divide cooked quinoa evenly in meal prep containers. Top with broccoli, cherry tomatoes, red onion, olives, and sliced chicken.
- Drizzle prepared dressing over each bowl and finish with a sprinkle of crumbled feta cheese.
- Store in airtight containers in the refrigerator for up to four days.
Notes
Pound chicken for even cooking and use fresh ingredients for the best flavor. Cook quinoa in broth for added taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Meal Prep
- Method: Stovetop
- Cuisine: Mediterranean