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.
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.
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.
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.
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.
Love these! The chopping, etc takes a few minutes but the taste is fantastic. I use the dressing with other salads. Really good.