Mediterranean Chicken and Grains

1. 1.
   Cut the chicken breasts into 1-inch bite-sized cubes.

   2.
   Mince the garlic cloves.

   3.
   Juice the lemons.

   4.
   Rinse the quinoa thoroughly in a fine-mesh sieve.

   5.
   Dice the English cucumber.

   6.
   Halve the cherry tomatoes.

   7.
   Thinly slice the red onion.

   8.
   Pit and halve the kalamata olives.

   9.
   Finely chop the fresh parsley.

   10.
   Grate the mini cucumber and squeeze out excess moisture using a clean towel.

Cooking Instructions

1. In a mixing bowl, combine 2 tablespoons of olive oil, half of the lemon juice, 3 minced garlic cloves, dried oregano, ground cumin, paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper. Add the chicken pieces and toss thoroughly until evenly coated.

   2.
   Add the rinsed quinoa, water, and ¼ teaspoon of salt to a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for ⏱ 15 minutes until the liquid is fully absorbed and the quinoa spirals uncoil. Remove from heat and let rest covered for ⏱ 5 minutes, then fluff with a fork.

   3.
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 6 to ⏱ 8 minutes, turning occasionally, until golden-brown on all sides and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a plate to cool slightly.

   4.
   In a separate bowl, prepare the sauce by whisking together the Greek yogurt, grated and squeezed mini cucumber, remaining minced garlic clove, remaining lemon juice, 1 tablespoon of olive oil, dried dill, remaining ¼ teaspoon of salt, and remaining ¼ teaspoon of black pepper until smooth and creamy.

   5.
   To assemble for meal prep, divide the fluffed quinoa evenly among four airtight meal prep containers. Arrange equal portions of the cooked chicken, diced English cucumber, halved cherry tomatoes, sliced red onion, and kalamata olives over the grain base. Sprinkle the crumbled feta cheese and chopped fresh parsley over top, and portion the sauce into four small separate dressing containers to keep ingredients fresh until serving.