👩🍳 Instructions
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1
Prepare the Chicken: In a bowl, toss chicken pieces with 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, salt, and pepper. Grill or pan-sear until cooked through (internal temperature 165°F/74°C) and slightly charred. Let cool completely.
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2
Whisk the Vinaigrette: In a small jar or bowl, combine 1/4 cup extra virgin olive oil, lemon juice, Dijon mustard, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, salt, and pepper. Shake or whisk until emulsified. Taste and adjust seasoning.
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3
Layer the Bowls: For each of your four meal prep containers, start by pouring 2 tablespoons of the vinaigrette into the bottom.
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4
Add Sturdy Ingredients: Next, layer 1/2 cup cooked quinoa, 1/4 cup roasted broccoli, and a quarter of the red onion directly on top of the dressing. These act as a protective barrier.
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5
Add Protein & Veggies: Place a quarter of the cooled grilled chicken, 1/4 cup cherry tomatoes, and a quarter of the parsley into each container.
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6
Top with Greens: Finally, pile 3/4 cup of chopped romaine lettuce on top. If using feta, sprinkle it over the lettuce.
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7
Seal and Store: Securely close your containers. They'll stay fresh in the refrigerator for up to 4 days. Toss well before enjoying.
💡 Notes
Ensure chicken and cooked quinoa are completely cooled before assembling to prevent condensation and keep salads fresh. For extra crunch, add toasted almonds or sunflower seeds just before serving. Feel free to swap roasted broccoli for asparagus or bell peppers.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
38g
Total Fat
18g
Saturated Fat
3g
Carbs
25g
Fiber
5g
Sugar
4g
Sodium
580mg
Cholesterol
90mg
