Week 13: Mediterranean Chicken Meal Prep
Ready in 60 min. Lunch recipe. High-protein, low-calorie meals perfect for weight loss goals. Get step-by-step instructions, nutrition info, and tips on Pl
Instructions
Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
In a small bowl, whisk together 1 tbsp olive oil, lemon juice, oregano, garlic powder, salt, and pepper to make the marinade.
Step 3
Place chicken breasts in a shallow dish and pour marinade over them, turning to coat evenly. Let marinate for 10 minutes while preparing vegetables.
Step 4
Toss sliced bell peppers, zucchini, and red onion with remaining 1 tbsp olive oil on the prepared baking sheet. Spread in a single layer.
Step 5
Place marinated chicken breasts on the baking sheet alongside the vegetables. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
Step 6
While chicken and vegetables bake, rinse quinoa under cold water. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Step 7
Remove chicken and vegetables from oven. Let chicken rest for 5 minutes, then slice into strips.
Step 8
Divide quinoa evenly among 4 meal prep containers. Top with roasted vegetables and sliced chicken. Garnish with fresh parsley.
Step 9
Store in refrigerator for up to 4 days. Reheat in microwave for 1-2 minutes before serving.
People Also Ask
Reviews
Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
