Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 1 bowl)

These mediterranean-inspired grain bowls are perfect for make-ahead meal prepping. Hearty and filled with various flavors and textures, this is the kind of packed lunch you’ll be satisfied with all week long. 

How to Make It

Step 1

Zest and juice lemons to equal 1 teaspoon zest and 4 tablespoons juice. Rub chicken with lemon zest and 1/2 teaspoon each of the salt and pepper.

Step 2

Heat 1 tablespoon of the oil in a large skillet over medium-high; add chicken, and cook until cooked through, about 5 minutes per side.

Step 3

Whisk together Dijon, oregano, garlic, lemon juice, and remaining 8 tablespoons oil and 1 teaspoon each salt and pepper in a small bowl. Divide dressing into 4 small portable containers with lids.

Step 4

Toss together quinoa and kale in a bowl; divide evenly among 4 portable containers with lids. Slice chicken breasts, and top each portion with 1 sliced chicken breast. Divide tomatoes, cucumber, onion, olives, and feta among each portion. Package with dressing inside or on top of bowl.

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