If you’re looking for a high-protein lunch that’s easy to make ahead of time, here’s a tasty and nutritious option for you!

Ingredients:

• Chicken Breast: 2 large breasts (about 1 lb)

• Quinoa: 1 cup (uncooked)

• Cherry Tomatoes: 1 cup, halved

• Cucumber: 1 cup, diced

• Red Bell Pepper: 1 cup, diced

• Spinach: 2 cups (fresh baby spinach or chopped regular spinach)

• Feta Cheese: 1/2 cup, crumbled (optional)

• Olive Oil: 2 tablespoons

• Lemon Juice: 2 tablespoons (or red wine vinegar)

• Garlic: 2 cloves, minced

• Salt & Pepper: To taste

• Dried Oregano: 1 teaspoon (optional)

• Chopped Fresh Herbs: 1/4 cup (parsley, basil, or cilantro) (optional)

Instructions:

1. Cook the Quinoa:

   • Rinse 1 cup of quinoa under cold water.

   • Combine quinoa with 2 cups of water or low-sodium chicken broth in a pot.

   • Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Let it cool.

2. Prepare the Chicken:

   • Season the chicken breasts with salt, pepper, and a little dried oregano if you like.

   • Grill, bake, or pan-cook the chicken until fully cooked (about 6-7 minutes per side on the grill, or bake at 375°F for 20-25 minutes).

   • Let the chicken rest for a few minutes, then slice or shred it into bite-sized pieces.

3. Prepare the Vegetables:

   • While the quinoa and chicken are cooking, chop the cherry tomatoes, cucumber, and red bell pepper.

4. Mix the Salad:

   • In a large bowl, combine the cooked quinoa, chopped vegetables, and fresh spinach.

   • Add the cooked chicken and crumbled feta cheese (if using).

5. Make the Dressing:

   • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.

6. Toss Everything Together:

   • Pour the dressing over the salad and toss to coat everything evenly.

   • Stir in the chopped fresh herbs if using.

7. Store the Salad:

   • Divide the salad into meal prep containers. It can be stored in the fridge for up to 4-5 days.

Nutritional Information (Per Serving, assuming 4 servings total):

• Calories: ~400

• Protein: ~35 grams

• Carbohydrates: ~30 grams

• Fat: ~15 grams

Tips for Success:

• For Extra Protein: Add a few chickpeas or beans to the salad.

• For Variety: Swap out the vegetables or try adding avocado for healthy fats.

• For Convenience: You can cook the quinoa and chicken in advance and store them in the fridge separately until you’re ready to assemble the salad.

This Chicken & Quinoa Salad is not only high in protein but also full of flavor and very easy to prepare ahead of time for your lunches throughout the week. Enjoy!