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A row of four meal prep containers filled with grilled chicken, quinoa, kale, and fresh vegetables.
Print Recipe

Chicken Salad Bowl - Prepper Protein

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 420kcal

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp garlic powder
  • 4 cups chopped lacinato kale
  • 1 cup cooked white quinoa
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber , sliced
  • 0.5 red onion , thinly sliced
  • 0.5 cup non -fat plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh dill, chopped

Instructions

  • Season the chicken breasts thoroughly with salt, black pepper, and garlic powder on both sides.
  • Heat olive oil in a heavy skillet over medium-high heat and sear chicken for 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
  • Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing into half-inch strips.
  • In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and chopped dill to create the dressing.
  • Divide the chopped kale, cooked quinoa, cherry tomatoes, cucumber, and red onion equally into four meal prep containers.
  • Place a portion of the sliced chicken on top of each vegetable base.
  • Store the dressing in separate 2-ounce containers to prevent the salad from becoming soggy during refrigeration.