Ingredients

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 1 cup uncooked quinoa, rinsed
• 2 cups chicken broth
• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 red onion, finely diced
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and chopped
• 3 tablespoons olive oil, divided
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups fresh spinach (to add before serving)
• Optional: 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss chicken cubes with 2 tablespoons olive oil, 1/2 teaspoon oregano, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until internal temperature reaches 165°F (74°C).
3. Meanwhile, cook quinoa in chicken broth according to package directions (typically bring to boil, reduce heat, cover and simmer for 15 minutes). Let cool.
4. In a large bowl, combine cooled quinoa, roasted chicken, tomatoes, cucumber, red onion, olives, and feta cheese.
5. In a small bowl, whisk together remaining olive oil, lemon juice, remaining oregano, salt, and pepper.
6. Drizzle dressing over the salad and toss gently to combine.
7. Divide mixture into 4 meal prep containers. Store spinach separately and add just before eating.
8. If using fresh parsley, sprinkle on top before serving.

Macros

Total Recipe (1800g):

Per 250g Serving: