Name: Healthy Lemon Garlic Chicken Meal Prep Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless, skinless chicken breasts, pounded to an even thickness; 2 tablespoons olive oil for cooking chicken; 3 cloves garlic, minced; 1 lemon, juiced and zested; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups quinoa, cooked (or 2/3 cup dry quinoa, cooked according to package directions); 2 cups broccoli florets, steamed; 1 cup cherry tomatoes, halved; 0.5 red onion, thinly sliced; 0.5 cup kalamata olives; 0.5 cup feta cheese, crumbled; 0.25 cup olive oil for dressing; 2 tablespoons lemon juice for dressing; 1 clove garlic, minced (for dressing); 1 teaspoon Dijon mustard; 0.5 teaspoon dried oregano (for dressing)

Description

Delicious and nutritious meal prep bowls featuring lemon garlic chicken, quinoa, and vibrant vegetables.

Ingredients

1.5 lbs boneless, skinless chicken breasts, pounded to an even thickness
2 tablespoons olive oil for cooking chicken
3 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon dried oregano
Salt and pepper to taste
2 cups quinoa, cooked (or 2/3 cup dry quinoa, cooked according to package directions)
2 cups broccoli florets, steamed
1 cup cherry tomatoes, halved
0.5 red onion, thinly sliced
0.5 cup kalamata olives
0.5 cup feta cheese, crumbled
0.25 cup olive oil for dressing
2 tablespoons lemon juice for dressing
1 clove garlic, minced (for dressing)
1 teaspoon Dijon mustard
0.5 teaspoon dried oregano (for dressing)

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Instructions

Season the chicken breasts generously with salt, pepper, and dried oregano on both sides. If your chicken breasts are thick, pound them to about 3/4-inch thickness so they cook evenly.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
Add minced garlic, lemon juice, and lemon zest to the skillet. Cook for 1-2 minutes, spooning the garlic mixture over the chicken. Watch carefully to prevent burning.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing to retain the juices.
Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and pepper in a small bowl until emulsified.
Divide the cooked quinoa among four glass or BPA-free plastic meal prep containers with tight-fitting lids. Top each with steamed broccoli, cherry tomatoes, sliced red onion, kalamata olives, and sliced chicken.
Drizzle with the lemon garlic dressing (or store it separately for maximum freshness) and sprinkle with feta cheese.
Store in airtight containers in the refrigerator for up to 4 days. You can enjoy these bowls cold or gently reheated (remove feta before reheating).

Notes

Toast quinoa before cooking for a nuttier flavor. Consider adding fresh herbs for extra freshness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean