Mediterranean Diet Meal Prep Lunchbox

Set oven to 420F. Cook quinoa (1 cup uncooked) according to the instructions provided on the package then set aside. Add zucchini and whole bell peppers to baking tray lined with parchment paper. Add olive oil, sea salt & pepper and toss everything together. Bake in the oven for 20 – 25 minutes, until the skin on the bell pepper is blistered and the edges of the zucchini are seared. Once the veggies have roasted, set them aside and allow them to cool down.

📝 Ingredients

• 2 cups cooked quinoa
• 2 medium zucchinis, chopped into 2-inch chunks
• 1 tablespoon olive oil
• pinch of sea salt & pepper
• 1 lb chicken thighs, fat trimmed (OR chicken breasts OR chickpeas)
• 1 tablespoon The Fit Cook Everyday Blend (OR combination of garlic & onion powder)
• 1 tablespoon The Fit Cook Land seasoning (OR combination of dried herbs)
• 1 medium roasted red bell pepper, skin and seeds removed
• 1 garlic glove
• 1/3 cup almond butter (or your choice of nut butter)
• juice from 1/2 lemon (or more)
• pinches of sea salt & pepper to taste
• 1 tablespoon olive oil
• 1/2 cup Kalamata olives
• 1/4 cup (~56g) feta (optional but recommended)
• chopped parsley

👨‍🍳 Instructions

1. 1Set oven to 420F.
2. 2Cook quinoa (1 cup uncooked) according to the instructions provided on the package then set aside.
3. 3Add zucchini and whole bell peppers to baking tray lined with parchment paper. Add olive oil, sea salt & pepper and toss everything together. Bake in the oven for 20 – 25 minutes, until the skin on the bell pepper is blistered and the edges of the zucchini are seared. Once the veggies have roasted, set them aside and allow them to cool down.
4. 4Season chicken thighs with Everyday and Land seasoning, then set a nonstick skillet on medium-high heat. Once it’s hot, spray with oil and add the chicken. Sear and cook on each side for 6 to 8 minutes, or until the chicken is cooked through.
5. 5Peel the skin from the bell pepper and remove the stem and some of the seeds. Add the remaining peeled bell pepper to a blender. Add the rest of the ingredients to the blender and blend until smooth. If you want it to be thinner, add lemon juice or water; if you want it to be thicker, add tablespoons of nut butter BUT ACCOUNT FOR THE ADDED CALORIES since nut butter is a calorie-dense ingredient. Season to taste with sea salt & pepper.
6. 6Build the lunchbox! Add quinoa, chicken, roasted zucchini, olives, feta and a serving of the red pepper sauce.
7. 7Meal prep with chickpeas