Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into strips
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups cooked quinoa
  • 1 cup Persian cucumbers, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 cups baby spinach
  • 1/2 cup plain Greek yogurt
  • 1/4 cup grated cucumber, squeezed dry
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, chopped

Instructions:

  1. Combine the cooked quinoa, diced cucumbers, cherry tomatoes, red onion, and olives in a large bowl and toss gently.
  2. Divide the baby spinach evenly across the bottom of four airtight meal prep containers.
  3. In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Toss the chicken strips in the marinade until fully coated.
  4. Heat a cast iron skillet or grill pan over medium-high heat. Add chicken in a single layer and sear for 5-7 minutes per side until the internal temperature reaches 165°F (74°C). Let the meat rest for 5 minutes before slicing.
  5. Prepare the tzatziki by mixing plain Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, and chopped fresh dill in a small bowl.
  6. Layer the quinoa-vegetable mixture over the spinach in the containers, top with the sliced grilled chicken, and store the tzatziki in separate small jars.