You're going to love this quick and easy meal prep lunch!
Prep Time20mins
Cook Time10mins
Marinating Time4hrs
Total Time4hrs30mins
Course: Main Course, Salad, Dinner, Lunch
Cuisine: Mediterranean
Servings: 4servings
Author: Gaby
Ingredients
4cupsShredded Romaine Lettuce
1cupCooked Red Quinoa
4Persian Cucumbersliced
2tomatoescut into wedges
1/2cupsliced red onion
1cupFetain brine cut into cubed
1/2cupCrushed Castelvetrano Olives
1cuphummus
Lemon Wedges
Grilled Chicken:
1/4cuplemon juice
1/4cupvegetable oil
4clovesgarlicfinely chopped
2teaspoonsred wine vinegar
1 1/2teaspoonssalt
1teaspoondried oregano
1/4teaspoonpaprika
1/4teaspoonground black pepper
2poundsskinlessboneless chicken breast halves
fresh parsley
Instructions
Whisk together the lemon juice, vegetable oil, garlic, salt, oregano, paprika and pepper in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.
Preheat an indoor or outdoor grill for medium-high heat and lightly oil grate. Grill on preheated grill until the chicken is golden and no longer pink in the center, about 5-7 minutes each side. Remove from grill once cooked and let rest for 10 minutes. Cut into a medium dice and then sprinkle the parsley over the chicken.
Assemble a bed of lettuce. Top with piles of red quinoa, cucumber, tomato, red onion, feta cubes, chicken, olives, and a giant scoop of hummus and lemon wedges on the side.