Fuel Your Day: Zesty Lemon Herb Chicken & Quinoa Bowls for High-Protein Lunch Prep

👩‍🍳 Instructions

1. 1

   In a medium bowl, combine chicken pieces with 2 tbsp olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Toss to coat and marinate for 15-30 minutes.
2. 2

   Meanwhile, in a medium saucepan, combine rinsed quinoa, vegetable broth, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
3. 3

   Heat a large skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if needed). Cook for 4-6 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
4. 4

   In a large bowl, combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped fresh parsley.
5. 5

   In a small separate bowl, whisk together 2 tbsp olive oil, red wine vinegar, Dijon mustard, and salt/pepper to taste for the dressing. Pour over vegetables and toss gently.
6. 6

   Divide cooked quinoa among 4 meal prep containers or serving bowls. Top with sautéed lemon herb chicken and the dressed veggie medley. Garnish with crumbled feta if desired before serving.