40 Min Mediterranean Diet Meal Prep Your Tastebuds Will Love
40 Min Mediterranean Diet Meal Prep Your Tastebuds Crave
Equipment
- - Large pot
- Skillet
- - Large bowl
- meal prep containers
Ingredients
For the Base
- 2 cups quinoa Rinse quinoa for optimal fluffiness.
- 2 breasts chicken Pat dry before cooking for a golden crust.
For Cooking
- 2 tablespoons olive oil Use good quality extra virgin olive oil.
- to taste salt Adjust to taste.
- to taste pepper Adjust to taste.
- 1 teaspoon garlic powder Alternatively, use fresh minced garlic.
- 1 teaspoon oregano Fresh oregano can be used for a bolder taste.
For the Veggie Salad
- 2 tomatoes Any seasonal vegetables can be added.
- 1 cucumber Any seasonal vegetables can be added.
- 1 onion Any seasonal vegetables can be added.
- 1 cup feta cheese Can substitute with goat cheese for a different taste.
- 1/2 cup olives Use Kalamata or green olives based on preference.
- 2 tablespoons fresh lemon juice Use bottled lemon juice in a pinch but reduce quantity.
Instructions
Cooking Steps
- Start by rinsing 2 cups of quinoa under cold water.
- In a large pot, bring 4 cups of water to a boil. Add the rinsed quinoa, cover it, and simmer for about 15 minutes.
- While the quinoa is cooking, season chicken breasts with salt, pepper, garlic powder, and oregano. Heat 2 tablespoons of olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes on each side until it reaches an internal temperature of 165°F.
- Chop tomatoes, cucumber, and onion for your salad. Combine these fresh ingredients in a large bowl, then sprinkle in the olives and crumbled feta cheese. Drizzle with fresh lemon juice.
- Grab four meal prep containers. Start by adding ½ cup of cooked quinoa to each container, then layer sliced chicken on top. Add a generous amount of the vibrant veggie salad on the side.
Notes
Optional: Garnish with additional feta and a light drizzle of olive oil for an extra touch of flavor.