Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried oregano
  • 3 cloves garlic, minced
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup white or tri-color quinoa, rinsed
  • 1.5 cups low-sodium chicken broth
  • 2 cups Persian cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, finely diced
  • 0.5 cup kalamata olives, pitted and sliced
  • 0.5 cup feta cheese, crumbled
  • 2 cups fresh baby spinach
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder

Instructions:

  1. Rinse the quinoa thoroughly in a fine-mesh strainer. In a medium saucepan, combine rinsed quinoa, 1.5 cups broth, and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  2. Remove quinoa from heat and let it sit, covered, for 5 minutes to steam. Fluff with a fork to ensure individual, non-clumping grains.
  3. While quinoa cooks, toss chicken strips with 1 tbsp dried oregano, 3 cloves minced garlic, 1.5 tsp salt, and 0.5 tsp black pepper.
  4. Heat a large skillet over medium-high heat. Sear the chicken in batches until a golden-brown crust forms and the internal temperature reaches 165°F (approx. 5-7 minutes). Set aside to cool slightly.
  5. In a small jar or bowl, whisk together 0.25 cup olive oil, 3 tbsp lemon juice, 1 tsp dijon mustard, 1 tsp dried parsley, and 0.5 tsp garlic powder to create the zesty vinaigrette.
  6. Assemble the meal prep bowls by layering baby spinach at the bottom, followed by the cooked quinoa, seared chicken, diced cucumbers, tomatoes, red onion, olives, and feta cheese. Store dressing in separate small containers to maintain vegetable crunch.