Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- Salt and black pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1 cup classic hummus
- Fresh parsley for garnish
Instructions
- In a medium bowl, whisk together 2 tablespoons of olive oil, the lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken pieces and toss until they are thoroughly coated. Let the chicken sit for at least 10 minutes to absorb the Mediterranean flavors while you prepare the vegetables.
- Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Add the marinated chicken to the pan in a single layer. Cook for 6 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165°F. Remove the pan from the heat and let the chicken cool slightly.
- In a large bowl, combine the diced cucumber, halved cherry tomatoes, and sliced red onion. You can toss these with a small squeeze of lemon or keep them plain to preserve their crunch. Prepare your meal prep containers by ensuring they are clean and dry.
- Divide the cooked quinoa or rice evenly among four meal prep containers. Add a portion of the cooked chicken to one side of each bowl. Fill the remaining space with the vegetable salad, Kalamata olives, and crumbled feta cheese. Add a generous dollop of hummus to each container, either directly or in a small separate condiment cup to prevent the other ingredients from getting soggy.
- Cook Time: 35 minutes