Week 12 of Meal Prep for Weight Loss
Ready in 75 min. Lunch recipe. High-Protein, Low-Carb Meal Prep with Mediterranean Flavors. Get step-by-step instructions, nutrition info, and tips on Plat
Instructions
Step 1
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Step 2
In a large bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken cubes, toss to coat, and marinate for 10 minutes.
Step 3
On one baking sheet, spread chicken in a single layer. On the other, toss bell peppers, zucchini, and red onion with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
Step 4
Roast chicken for 20-25 minutes until internal temperature reaches 165°F (74°C). Roast vegetables for 25-30 minutes until tender and slightly charred.
Step 5
While roasting, rinse quinoa under cold water. In a saucepan, combine quinoa and 2 cups water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.
Step 6
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, parsley, and feta (if using). Season with remaining salt and pepper to taste.
Step 7
In a small bowl, mix Greek yogurt, honey, and vanilla extract until smooth.
Step 8
Divide chicken, roasted vegetables, and quinoa salad evenly into 5 meal prep containers. For parfaits, layer 1/2 cup Greek yogurt mixture and 1/2 cup berries in small jars or containers.
Step 9
Store in the refrigerator for up to 5 days. Reheat chicken and vegetables before serving, if desired.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
