Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts
- 1 cup Uncooked quinoa (rinsed)
- 2 cups Chicken bone broth (for extra protein)
- 1/4 cup Extra virgin olive oil
- 2 Large lemons (juiced and zested)
- 3 cloves Garlic (minced)
- 1 tbsp Dried oregano
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 cup English cucumber (diced)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Red onion (finely diced)
- 1/4 cup Fresh parsley (chopped)
- 1/2 cup Crumbled feta cheese (optional)
Instructions
- Marinate the Chicken: In a medium bowl or large resealable bag, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Add the chicken breasts to the marinade, ensuring every piece is well-coated. Let the chicken sit for at least 15 to 20 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor penetration.
- Prepare the Quinoa: While the chicken marinates, bring the chicken bone broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes. Once the liquid is fully absorbed and the quinoa is fluffy, remove it from the heat. Let it sit covered for 5 minutes, then fluff it with a fork and set it aside to cool slightly.
- Grill to Perfection: Preheat your grill or a large cast-iron grill pan over medium-high heat. Lightly grease the surface with a bit of oil. Place the marinated chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into bite-sized strips.
- Chop the Fresh Components: While the chicken rests, prepare your vegetables. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley. In a small bowl, you can toss these veggies together with a squeeze of lemon and a pinch of salt to create a quick “salsa” that adds a burst of freshness to every bite.
- Assemble the Meal Prep Bowls: Divide the cooked quinoa evenly among four meal prep containers. Top each portion of quinoa with a serving of the grilled lemon herb chicken. Add the cucumber and tomato mixture to one side of the container. Sprinkle with crumbled feta cheese and fresh parsley. Seal the containers and store them in the refrigerator until you are ready to enjoy.
- Cook Time: 40 minutes