This meal prep takes only 30 minutes for all components to be successfully set up for a week of bright and filling lunches! You can also serve this for an easy dinner throughout the week with your favorited roasted vegetables. Quinoa is not only a great make-ahead grain option but is also a complete protein and pairs perfectly with tangy lemon, herbed chicken, and mild green onions.
1 cup quinoa
2 cups chicken or vegetable broth
Zest and juice of 1 lemon
3 green onions, chopped finely (Can be purchased year-round in small bunches)
1 lb. chicken tenders
1 teaspoon olive oil
Herb seasoning for chicken (I used a spice blend of dill, shallot, lemon, chive, green peppercorn, and ginger)
Pepper
Parsley and lemon wedges for garnishing
For Lemon Quinoa:
Rinse quinoa under cold water, then add to sauté pan with broth, lemon zest, and lemon juice. Bring to a boil, then reduce heat to a simmer and cover. Cook for 15 minutes. Meanwhile, cook chicken.
For Herbed Chicken:
Heat a grill pan over medium heat. Coat chicken with olive oil, herb blend, and cracked pepper. Grill chicken on each side for 5 minutes.
Assembly:
Once quinoa has finished cooking, remove from heat and add green onions. For lunches that will last the whole week, spoon quinoa into glass containers with 2-3 chicken tenders. Garnish with parsley and a lemon wedge. Reheat at school or work and enjoy!
