Ingredients
Equipment
Method
- Season the chicken with salt, black pepper, and a small drizzle of olive oil. Grill or pan-cook over medium heat until it reaches 165°F internally. Rest for at least 5 minutes, then slice.
- Rinse quinoa under cold water. Cook 1 part quinoa to 2 parts water: bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat, rest covered 5 minutes, fluff, and cool completely.
- Make the yogurt dressing: stir Greek yogurt with lemon juice, olive oil, salt, and pepper until smooth. Taste and adjust seasoning.
- Chop the vegetables: cut cucumber into bite-sized pieces, halve cherry tomatoes, and thinly slice red onion.
- Assemble in a meal prep container: layer cooled quinoa on the bottom, add vegetables, and place sliced chicken on top. Store dressing in a separate container and add just before eating. Garnish with parsley if desired.
Nutrition
Notes
Store the yogurt dressing separately to prevent sogginess, then add just before eating. Cool chicken and quinoa completely before sealing containers. Refrigerate 3–4 days. If you prefer dairy-free, swap Greek yogurt for hummus or mashed avocado. Season cold food well—salt + lemon make a big difference.
