Ingredients
Method
- Season the chicken breasts with salt, pepper, and oregano or thyme.
- Bake at 400°F (200°C) for 18–22 minutes, or pan-sear until the center reaches 165°F (74°C).
- Rest the chicken for 5–10 minutes, then dice it into bite-sized pieces.
- In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk the lemon juice, olive oil, salt, and pepper until blended.
- Add the diced chicken to the quinoa mixture and pour the dressing over it.
- Toss gently until everything is evenly coated, then taste and adjust the seasoning.
- Divide into 3 airtight meal prep containers and refrigerate.
Notes
- Chef's tip: Let the chicken rest before dicing. This keeps it juicy instead of dry.
- Make-ahead: Keep the dressing in a small separate container and toss it in at lunchtime so the veggies stay crisp.
- Storage: Lasts 3–4 days in the fridge in airtight containers. Not recommended for freezing, because the cucumber and tomatoes turn watery.
- Serving: Delicious cold, or at room temperature if you take the chill off for 10 minutes. No microwave needed.
- Flavor boost: Add a pinch of lemon zest or a spoonful of Greek yogurt for extra tang without many calories.
- Swap ideas: Use brown rice instead of quinoa, or add chickpeas for extra fiber.