Lunch prep with feta cheese | Chicken bowls for lunch, Lunch prep bowls, Honey glazed salmon recipe

How to make Lunch Prep with Feta Cheese: Chicken Bowls for Lunch, Lunch Prep Bowls, Honey Glazed Salmon Recipe

Ingredients:

For Chicken Bowls with Feta Cheese:

• 2 chicken breasts
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup feta cheese, crumbled
• ¼ cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

For Honey Glazed Salmon:

• 2 salmon fillets
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon slices for garnish

Directions:

Chicken Bowls with Feta Cheese:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix olive oil, lemon juice, oregano, salt, and pepper. Add chicken breasts to the bowl and coat them well.
3. Place the chicken on a baking tray lined with parchment paper. Bake for 25-30 minutes or until the chicken is cooked through and golden.
4. Once cooked, let the chicken rest for a few minutes before slicing it.
5. In meal prep containers, add cooked quinoa as the base.
6. Top the quinoa with sliced chicken, cherry tomatoes, cucumber, and crumbled feta cheese.
7. Garnish with fresh parsley and drizzle with extra olive oil if desired.

Honey Glazed Salmon:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together honey, soy sauce, Dijon mustard, olive oil, salt, and pepper.
3. Place the salmon fillets in a baking dish and pour the honey mixture over them.
4. Bake for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
5. Garnish with lemon slices before serving.

Why You’ll Love This Lunch Prep Recipe

This lunch prep recipe is not just simple but also delicious! The combination of flavors from the chicken, quinoa, fresh vegetables, and feta cheese makes each bowl satisfying. The honey glazed salmon offers a sweet and savory taste that complements any sides you choose. These bowls are perfect for meal prep, allowing you to enjoy healthy lunches throughout the week without much hassle.

Nutriment Benefits

• Protein Power: Chicken and salmon provide high-quality protein that helps in muscle repair and keeps you full longer.
• Healthy Fats: Olive oil and salmon give you healthy fats that are essential for good health.
• Vitamins and Minerals: Fresh vegetables like cucumbers and tomatoes add fiber, vitamins, and minerals.
• Balanced Meal: Combining proteins, grains, and vegetables yields a nutritious meal that supports energy and wellness.

What to Serve With Lunch Prep Bowls

You can serve these lunch prep bowls with:

• A side of leafy green salad.
• Homemade hummus and pita bread for additional snacks.
• A yogurt or fruit parfait for dessert.
• Fresh fruit, like apple slices or berries, as a refreshing side.

How to Store Lunch Prep Bowls

To maintain freshness, store your lunch prep bowls in airtight containers. Keep the chicken and vegetables separate from the quinoa until you’re ready to eat. This helps prevent the quinoa from becoming soggy. You can keep them in the fridge for up to 4 days. If you prefer to prepare for a longer duration, consider freezing portions and reheating them when needed.

Tips and Mistakes to Avoid

• Do Not Overcook: For chicken and salmon, make sure not to overcook them as they can become dry.
• Prep Ahead: Prepare quinoa and vegetables in advance for less stress while cooking.
• Taste Before Storing: Adjust seasoning and taste before storing the bowls to ensure the best flavor.
• Use Seasonal Veggies: Use vegetables that are in season for the best taste and nutritional value.

Variation

• For a vegetarian option, swap chicken with chickpeas or lentils, and you can use grilled zucchini or bell peppers instead of salmon.
• Substitute quinoa with brown rice or farro for different textures.
• Add other toppings like nuts, olives, or avocado for unique flavors.

FAQs

1. Can I make these bowls vegan?
Yes! You can replace chicken with tofu or tempeh and use a vegan feta cheese alternative.

2. Can I use frozen salmon?
Absolutely! Just ensure to thaw the salmon first before cooking for even results.

3. How can I reheat my lunch bowls?
You can reheat them in the microwave or in an oven until warmed through. Add a splash of water to the quinoa to keep it moist during reheating.

By following this guide, you can create delicious lunch prep bowls packed with nutrients that schedule healthy eating throughout your busy week. Enjoy your homemade meals and feel the difference!

Lunch Prep with Feta Cheese: Chicken Bowls and Honey Glazed Salmon

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• Author: mealstomake
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Healthy

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Description

These satisfying lunch prep bowls include chicken breasts with feta cheese and honey glazed salmon, packed with nutritious ingredients for healthy meals throughout the week.

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Ingredients

Scale 1x2x3x

• 2 chicken breasts
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup feta cheese, crumbled
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish
• 2 salmon fillets
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon slices for garnish

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Mix olive oil, lemon juice, oregano, salt, and pepper. Add chicken breasts to the bowl and coat them well.
3. Place the chicken on a baking tray lined with parchment paper. Bake for 25-30 minutes or until the chicken is cooked through and golden.
4. Let the chicken rest for a few minutes before slicing it.
5. Add cooked quinoa as the base in meal prep containers.
6. Top the quinoa with sliced chicken, cherry tomatoes, cucumber, and crumbled feta cheese.
7. Garnish with fresh parsley and drizzle with extra olive oil if desired.
8. Preheat the oven to 400°F (200°C) for the salmon.
9. Whisk together honey, soy sauce, Dijon mustard, olive oil, salt, and pepper in a small bowl.
10. Place the salmon fillets in a baking dish and pour the honey mixture over them.
11. Bake for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
12. Garnish with lemon slices before serving.

Notes

Store the lunch prep bowls in airtight containers. Keep the chicken and vegetables separate from the quinoa until ready to eat to prevent sogginess.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl
• Calories: 500
• Sugar: 8g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 70mg