Ingredients :

• 1.5 lbs chicken breast, cubed
• 2 tbsp olive oil, divided
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup uncooked quinoa
• 2 cups chicken broth
• 1 english cucumber, diced
• 1 cup cherry tomatoes, halved
• 0.5 cup red onion, diced
• 0.5 cup kalamata olives, pitted and halved
• 0.5 cup crumbled feta cheese
• 0.5 cup tzatziki sauce

Method :

1. Cook the quinoa in chicken broth according to package directions, then let it cool completely.
2. In a bowl, toss the cubed chicken with 1 tablespoon of olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
3. Heat the remaining olive oil in a large skillet over medium-high heat.
4. Add the chicken to the skillet and cook for 8 to 10 minutes until golden brown and cooked through.
5. Assemble 4 meal prep containers by dividing the cooked quinoa and chicken equally among them.
6. Add equal amounts of diced cucumber, cherry tomatoes, red onion, kalamata olives, and crumbled feta cheese to each container.
7. Store the tzatziki sauce in separate small containers and drizzle over the bowls just before serving.

Recipe Notes :

Chef Pro Tip: Keep the tzatziki sauce in a separate small container so the fresh vegetables stay crisp. Variation: Swap the quinoa for brown rice or a bed of romaine lettuce for a low-carb option. Storage Tip: Store in airtight containers in the refrigerator for up to 4 days.