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.
4 (6-oz. each) boneless, skinless chicken breasts
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
9 tablespoons olive oil, divided
2 tablespoons Dijon mustard
1 tablespoon chopped fresh oregano
2 garlic cloves, minced
2 cups cooked quinoa
2 cups thinly sliced kale
1 1/3 cups halved grape tomatoes
1 cup thinly sliced English cucumber
1/2 cup thinly sliced red onion
1/2 cup kalamata olives, halved
3 ounces feta cheese, crumbled (about 3/4 cup)
How to Make It
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.
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