Ingredients
Equipment
Method
Cook the Quinoa
- Add 1 ½ cups quinoa to a small saucepan with 2 cups of water and a generous pinch of salt. Place over medium heat and allow it to simmer for about 12-15 minutes, or until the quinoa is tender. Drain if needed, then set aside and allow it to cool completely.
Prepare the Dressing/Marinade
- To a small jar, add all dressing/marinade ingredients: ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and kosher pepper. Stir vigorously to emulsify.
Marinate the Chicken
- Pour about 1/3 of the marinade over the 4 medium chicken breasts in a bowl or resealable bag and toss to completely coat. Reserve the remaining 2/3 of the dressing for serving, ensuring it does not come into contact with the raw chicken.
Cook the Chicken
- Heat a grill pan or an outdoor grill over medium-high heat. Add the marinated chicken and grill for 6-8 minutes per side, or until cooked through and the internal temperature reads 165°F. Use a meat thermometer to verify.
Assemble the Bowls
- Once the quinoa has cooled, divide it evenly among 4 meal prep containers or bowls. Slice or dice the cooked chicken and arrange it over the quinoa. Top each bowl with the diced English cucumber, chopped Roma tomatoes, and diced red onion. Portion the crumbled feta cheese and pitted Kalamata olives into each bowl. Finally, drizzle generously with the reserved lemon-herb dressing.
Notes
Marinate the chicken for at least 30 minutes, or even overnight, for maximum flavor. Always ensure chicken reaches an internal temperature of 165°F. Allow all components to cool completely before assembling to prevent vegetables from becoming soggy. Store assembled bowls in airtight containers in the refrigerator for up to 3-4 days. Enjoy cold or reheat in the microwave.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.