Ingredients
Equipment
Method
Cooking Steps
- Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa and water; bring to a boil, then simmer for 15 minutes until fluffy.
- Pat dry chicken breasts, season with salt, pepper, garlic powder, and oregano. Let rest for 10 minutes.
- Heat olive oil in skillet. Cook chicken for 6-7 minutes on each side until internal temperature reaches 165°F. Remove and rest.
- Chop tomatoes, cucumbers, and red onion for the salad. Toss with olive oil and lemon juice.
- Divide quinoa into meal prep containers. Top with sliced chicken and veggie salad.
- Sprinkle crumbled feta and olives on top. Drizzle with additional lemon juice if desired.
- Store containers in refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Notes
Customize bowls with your favorite proteins or veggies. Store in airtight containers to maintain freshness.
