Ingredients:

  • 1.5 lb chicken breast, cubed
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups chicken broth
  • 1/2 tsp salt
  • 1 cup English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup Greek yogurt, plain
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, grated

Instructions:

  1. Combine quinoa, chicken broth, and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
  2. In a bowl, toss cubed chicken breast with 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, oregano, salt, and pepper.
  3. Heat a skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until the exterior is browned and the center is cooked through.
  4. Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
  5. In a small bowl, whisk together Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, chopped fresh dill, and grated garlic to create the tzatziki dressing.
  6. Divide the cooked quinoa into four meal prep containers. Top each with grilled chicken, diced cucumbers, cherry tomatoes, red onion, Kalamata olives, crumbled feta, and fresh parsley. Serve with the tzatziki dressing on the side or drizzled on top.