Description
A high-protein, nutrient-dense meal combining marinated chicken, fluffy quinoa, tangy whipped feta, and fresh Mediterranean vegetables. Perfect for meal prepping with bold flavors and satisfying textures.
Ingredients
1.5 lbs chicken breast (cubed or whole)
8 oz block feta cheese
1/4 cup plain full-fat Greek yogurt
1 cup dry quinoa (rinsed)
2 medium cucumbers (diced)
1/2 cup pitted Kalamata olives (halved)
3 tbsp fresh lemon juice
2 tsp dried oregano
Olive oil (for marinade)
Salt
Garlic (minced)
Instructions
Whisk olive oil, lemon juice, oregano, minced garlic, and salt for chicken marinade
Marinate chicken breast for 30 minutes in refrigerator
Sear chicken in a hot skillet until 165°F internal temperature
Place feta cheese and Greek yogurt in a food processor
Pulse mixture until smooth, then drizzle olive oil while running processor
Cook quinoa using vegetable broth instead of water
Assemble bowls with quinoa base, chicken, diced cucumbers, olives, and spoon whipped feta on top
Notes
Marinate chicken longer (up to 4 hours) for deeper flavor
Use fresh parsley or dill as optional garnish
Store leftovers in airtight containers for up to 3 days
- Prep Time: 20
- Cook Time: 20
- Category: Healthy Lunch Ideas for Work & School
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg