Power-Packed Lunches: 15 High-Protein Meals for Sustained Energy and Fullness

👩‍🍳 Instructions

1. 1

   Cook the Quinoa: Combine rinsed quinoa and broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. 2

   Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Pat chicken breasts dry and rub with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Grill for 6-8 minutes per side, or until cooked through (internal temperature 165°F/74°C). Let rest for 5 minutes, then slice or dice.
3. 3

   Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, 1 tbsp olive oil, minced garlic, and a pinch of salt. Gradually add warm water, one tablespoon at a time, until the dressing reaches your desired consistency (it should be pourable but not too thin).
4. 4

   Assemble the Bowls: Divide the cooked quinoa among four bowls. Top each with grilled chicken, cherry tomatoes, diced cucumber, red onion, Kalamata olives, crumbled feta, and fresh parsley.
5. 5

   Serve: Drizzle each bowl generously with the lemon-tahini dressing just before serving. Tip: If meal prepping, store the dressing separately and add it right before eating to keep the veggies crisp.