Ingredients
6 boneless, skinless chicken breasts
2 cups uncooked quinoa
3 cups chicken broth (non-alcoholic)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup olive oil
Juice of 2 lemons
4 garlic cloves, minced
1 tsp salt
1 tsp black pepper
1 tsp ground cumin
Flat-leaf parsley, chopped
Fresh dill, chopped
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, combine cooked quinoa with cool broth, salt, pepper, and half the cumin
Set up a baking sheet with a rack; season chicken breasts with remaining cumin, garlic, salt, and pepper
Sear chicken in olive oil on both sides to develop flavor; transfer to oven and bake 18-20 minutes until fully cooked
In a skillet, sauté bell peppers with lemon juice and a pinch of salt 4-5 minutes until slightly tender
Layer chicken, reheated quinoa, sautéed peppers, cucumber, tomatoes, and fresh herbs into meal prep containers
Notes
Use an instant-read thermometer to check chicken doneness (165°F/74°C)
Customize veggies based on seasonal availability
Store up to 5 days chilled in airtight containers
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Searing and Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 meal prep container
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 70mg