Servings: 4
Calories: 480kcal
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ tsp paprika
- 1 teaspoon kosher salt divided
- ¼ tsp black pepper
- 1 cup quinoa
- 1 pint grape tomatoes
- 1 cup cucumber diced, seedless
- 1 cup green onion thinly sliced
- 1 cup parsley chopped
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
Instructions
- Preheat oven to 425°F.
- Place the chicken breasts in an oven-safe dish and drizzle with ½ Tbsp. olive oil, turning them in the pan until coated. Season on both sides with garlic powder, paprika, ½ teaspoon salt, and pepper. Bake for 20 to 22 minutes, or until the internal cooking temperature reaches 165°F. Allow to rest 5 minutes, then slice.
- While the chicken bakes, combine quinoa, 1 ½ cups water and ½ tsp. kosher salt in a saucepan. Bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes. Remove from heat and allow to stand 5 minutes, covered, then fluff with a fork and transfer to a large bowl.
- After the quinoa has cooled, fold in the tomatoes, cucumbers, green onion, and parsley. Dress with lemon juice and olive oil, then season with salt and pepper to taste.
- Divide the quinoa tabbouleh into meal prep containers and top with sliced chicken breast. Cover and refrigerate up to 4 days.
Nutrition
Calories: 480kcal | Carbohydrates: 37g | Protein: 32g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 735mg | Potassium: 1164mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2687IU | Vitamin C: 49mg | Calcium: 84mg | Iron: 4mg
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