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A colorful Mediterranean meal prep salad with grilled chicken, chickpeas, and feta in glass containers

High Protein Mediterranean Meal Prep Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 0.5 cup red onion, finely diced
  • 1 cup feta cheese, crumbled
  • 4 cups baby spinach
  • 0.25 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Method
 

  1. Season chicken breasts with salt, pepper, and a pinch of oregano.
  2. Cook chicken in a skillet or on a grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165F (74C).
  3. Transfer chicken to a cutting board and allow to rest for 5 minutes before dicing into 1-inch cubes.
  4. In a small jar, whisk together the olive oil, lemon juice, remaining oregano, salt, and pepper to create the dressing.
  5. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, and red onion.
  6. For meal prep assembly, divide the baby spinach evenly into four airtight containers.
  7. Top the spinach with the vegetable and chickpea mixture, then add the diced chicken and crumbled feta.
  8. Store the dressing in four small separate containers to prevent the salad from becoming soggy.
  9. Seal the containers and refrigerate for up to 4 days. Toss with dressing immediately before consumption.