Power-Packed Lunchbox Heroes: 11 High-Protein Meal Prep Wonders

👩‍🍳 Instructions

1. 1

   Season Chicken: Preheat oven to 400°F (200°C) or heat a grill pan over medium-high. Pat chicken dry, rub with 1 tbsp olive oil, 1/2 tsp oregano, 1/4 tsp garlic powder, salt, and pepper. Cook chicken for 6-8 minutes per side on grill, or bake for 20-25 minutes, until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice.
2. 2

   Cook Quinoa: In a medium saucepan, combine rinsed quinoa and broth. 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

   Prepare Salad Components: In a large bowl, combine halved cherry tomatoes, diced cucumber, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
4. 4

   Make Vinaigrette: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 1/2 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp Dijon mustard, 1/4 tsp garlic powder, salt, and pepper until well combined.
5. 5

   Assemble Bowls: Divide cooked quinoa among 4 meal prep containers. Top with diced chicken, then the prepared salad components. Pour vinaigrette into small, separate containers for each serving, or drizzle lightly over salad if consuming within 1-2 days.