Meal Prep Greek Chicken Bowls
Nutrition per Serving
450
Calories
30g
Protein
30g
Carbs
20g
Fat
Grocery list: Chicken breasts, quinoa, cherry tomatoes, cucumber, kalamata olives, feta cheese, olive oil, lemon, dried oregano, salt, and pepper. The quinoa in this recipe has a low GI, making it a great choice for PCOS.
Ingredients
2 boneless, skinless chicken breasts (450g), 1 cup quinoa (170g), 2 cups water (500ml), 1 cup cherry tomatoes (150g), 1 cucumber (200g), 1/2 cup kalamata olives (90g), 1/2 cup feta cheese (75g), 1/4 cup olive oil (60ml), 2 tablespoons lemon juice (30ml), 1 teaspoon dried oregano (1g), Salt and pepper to taste
Instructions
1. Preheat the oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and oregano. Bake for 25-30 minutes until cooked through. 2. While the chicken is cooking, bring the quinoa and water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes. 3. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, olives, and feta cheese. 4. In a small bowl, whisk together the olive oil and lemon juice. Pour over the quinoa mixture and toss to combine. 5. Once the chicken is cooked and cooled, slice it and add it to the bowls. 6. Divide the mixture between two containers for meal prep.
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