Ingredients :

• 1 lb chicken breast, diced
• 1 cup quinoa, uncooked
• 2 cups chicken broth
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

Method :

1. Cook the quinoa in chicken broth according to package directions until fluffy and liquid is absorbed.
2. Season the diced chicken with oregano, garlic powder, salt, and pepper.
3. Heat a large skillet over medium-high heat and cook the chicken until golden brown and cooked through.
4. Whisk together the extra virgin olive oil, lemon juice, and a pinch of salt to create the dressing.
5. Divide the cooked quinoa evenly into four airtight meal prep containers.
6. Layer the cooked chicken, cucumber, tomatoes, red onion, olives, and feta over the quinoa.
7. Drizzle with the dressing or store it in small separate containers to keep the vegetables crisp.

Recipe Notes :

Chef Pro Tip: Rinse the quinoa under cold water before cooking to remove any bitterness. Variation: Swap chicken for chickpeas or tofu for a vegetarian option. Storage: Keep refrigerated in airtight containers for up to 4 days.