🥗 Greek Quinoa Salad with Chicken (10 Servings – Weight-Based)

Prep Time: 30 minutes Cook Time: 30 minutes Total Time: ~1 hour Meal Prep Friendly: Keeps well for 4–5 days in the fridge 🥣 🔢 Per Serving Macros (Approximate) Macronutrient Amount % Calories Calories ~500 kcal — Protein ~33 g 30% Carbs ~43 g 40% Fat ~20 g 30%

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook quinoa: Rinse and cook 450 g quinoa in ~900 ml water. Simmer ~15 mins, fluff, and cool.

Step 2

2. Cook chicken: Grill, bake, or pan-sear ~2 kg raw chicken breast with seasoning. Dice after resting.

Step 3

3. Prep vegetables: Chop all vegetables and set aside.

Step 4

4. Assemble salad: In a large bowl, mix quinoa, chicken, chopped vegetables, olives, and feta.

Step 5

5. Make dressing: Combine lemon juice, vinegar, oregano, and olive oil. Season with salt and pepper.

Step 6

6. Toss & portion: Toss salad with dressing before serving, or store dressing separately. Divide into 10 equal portions (~300–350 g per serving depending on added greens).