Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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.


Ingredients

Scale
  • 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

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