Description
Mediterranean-inspired bowls with grilled chicken, whole wheat pasta, blanched broccoli, shredded carrots, feta cheese, and tangy vinaigrette. Assemble 4 servings in 50 minutes, store for 48 hours, and enjoy protein-packed lunches all week.
Ingredients
8 oz whole wheat pasta
16 oz grilled chicken breast
2 cups blanched cherry broccoli
1/2 cup shredded carrots
1 cup crumbled feta cheese
1/2 cup white balsamic vinaigrette (olive oil, vinegar, Dijon)
1 lime (for zest)
Instructions
Cook whole wheat pasta according to package instructions, drain, and rinse with cold water to prevent clumping.
Blanch cherry broccoli florets in boiling salted water for 1 minute, drain, and refrigerate.
Peel carrots into matchsticks or shred.
Sear chicken breasts in a skillet for 3 minutes per side, then finish in a preheated 375°F oven until internal temperature reaches 165°F.
Divide cooked pasta, blanched broccoli, and shredded carrots among 4 containers. Top each with sliced chicken and feta cheese.
Pour vinaigrette into 8-ounce jars. Store containers in an airtight meal prep storage up to 48 hours.
At serving time, shake vinaigrette jars and drizzle over portioned salads.
Notes
Toast feta cheese briefly in oven for enhanced flavor contrast
Chill vinaigrette for 2 hours before serving to blend flavors
Use glass containers with dividers to maintain texture separation
Brush chicken with lime zest for added freshness
Halal substitutions: Replace chicken with kabobs or tofu
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 4g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 42g
- Cholesterol: 85mg