Ingredients:

  • 2 large (approx. 600g / 1.3 lbs) boneless, skinless Chicken Breasts, cut into 1-inch cubes
  • 3 Tbsp (45 ml) Extra Virgin Olive Oil (for marinade)
  • 2 Tbsp (30 ml) Fresh Lemon Juice (about 1 medium lemon)
  • 1 Tbsp (15 ml) Dried Oregano
  • 1 tsp (5 ml) Dried Thyme
  • 3 cloves Garlic, minced
  • 1/2 tsp (2.5 ml) Fine Sea Salt (plus more for seasoning)
  • 1/4 tsp (1.25 ml) Black Pepper
  • 1 large Red Bell Pepper (approx. 200g), seeded and roughly chopped
  • 1 medium Courgette (Zucchini) (approx. 150g), sliced into half-moons
  • 1 medium Red Onion (approx. 100g), roughly chopped
  • 1 cup (150g) Cherry Tomatoes, left whole
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil (for vegetables)
  • 1 cup (170g) Uncooked Quinoa, rinsed thoroughly
  • 2 cups (475 ml) Vegetable or Chicken Stock (or water)
  • 1/2 tsp (2.5 ml) Fine Sea Salt (for quinoa)
  • 1/4 cup (60g) Crumbled Feta Cheese (optional, for garnish)
  • 1/4 cup (15g) Fresh Parsley, chopped
  • 4 tsp Lemon Zest

Instructions:

  1. Prep the Quinoa: Thoroughly rinse the quinoa under cold running water in a fine-mesh sieve. This is crucial for removing bitter saponins.
  2. Cook the Quinoa: Combine the rinsed quinoa, stock (or water), and salt in a medium saucepan. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes.
  3. Fluff Quinoa: Remove the saucepan from heat and let sit, covered, for 5-10 minutes. Fluff with a fork and set aside.
  4. Prepare Marinade: In a large mixing bowl, whisk together 3 Tbsp olive oil, lemon juice, oregano, thyme, minced garlic, salt, and pepper.
  5. Marinate Chicken: Add the cubed chicken breast to the marinade and toss well to coat. (Optional: refrigerate for 30 minutes for maximum flavor.)
  6. Prep Vegetables: Toss the chopped bell pepper, courgette, and red onion with the remaining 1 Tbsp of olive oil and a pinch of salt and pepper.
  7. Preheat and Arrange: Preheat your oven to 400°F (200°C). Line a standard baking sheet with parchment paper. Spread the seasoned vegetables on two-thirds of the prepared baking sheet. Place the marinated chicken cubes on the remaining one-third.
  8. First Roast: Place the sheet pan in the oven and roast for 15 minutes.
  9. Add Tomatoes: Remove the pan. Quickly toss the chicken and vegetables (avoiding the tomatoes). Add the whole cherry tomatoes to the sheet pan.
  10. Finish Cooking: Return the pan to the oven and cook for another 10–15 minutes, or until the chicken pieces reach an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
  11. Assembly: Divide the cooked quinoa evenly between the four meal prep containers. Top the quinoa base with equal portions of the roasted chicken, vegetables, and tomatoes.
  12. Garnish and Store: Sprinkle each portion with a teaspoon of lemon zest, fresh parsley, and a scattering of crumbled feta (if using). Allow the containers to cool completely before sealing them and transferring them to the refrigerator.