Ingredients
Scale
- 2 lbs chicken breasts, cut into bite-sized cubes
- 3 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lb asparagus spears, trimmed
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- Fresh parsley for garnish
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Add the cubed chicken to the bowl and toss until every piece is well-coated. Let it sit for at least 15 minutes to allow the flavors to penetrate the meat.
- Heat a large skillet over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
- While the chicken is cooking, steam or lightly sauté the asparagus with a pinch of salt and a drizzle of olive oil until tender-crisp. Halve the cherry tomatoes and set them aside. If you haven’t already, ensure your quinoa or brown rice is cooked and ready for assembly.
- Layout four meal prep containers. Divide the cooked quinoa or rice evenly among the containers. Place a portion of the lemon herb chicken on one side and the asparagus on the other. Top with fresh cherry tomatoes and a sprinkle of chopped parsley for a burst of freshness.
- Allow the food to cool to room temperature before snapping the lids onto the containers. This prevents excess moisture from building up, which keeps the vegetables from getting mushy.
- Cook Time: 35 minutes
- Diet: Gluten-Free, Low-Carb Option