Ingredients:

  • 1.5 lb chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon, juiced
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or low-sodium chicken broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, pressed
  • 1/4 tsp salt

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Toss the chicken cubes with oregano, salt, and pepper. Sear the chicken until a golden-brown crust forms on all sides (about 6-8 minutes).
  2. Stir in the minced garlic and lemon juice during the last 2 minutes of cooking until the aroma is pungent and the chicken is opaque throughout.
  3. Combine rinsed quinoa and water or broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is fully absorbed.
  4. Remove the quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  5. Divide the fluffed quinoa evenly among 5 meal prep containers. Top with a scoop of chickpeas and the seared chicken.
  6. Add the diced cucumber, tomatoes, red onion, and olives in separate clusters on top of the chicken and chickpeas.
  7. Whisk together the extra virgin olive oil, lemon juice, Dijon mustard, pressed garlic, and salt. Pour the vinaigrette into separate small containers or place it at the very bottom of the bowl.