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They’re perfect for those who like to meal prep because you can just toss the ingredients in storage containers – even the dressing – and grab them before running out the door in the morning. And voila! A perfectly wholesome lunch that has loads of flavor (and nutrients).



Total time

25 minutes




Dinner, Lunch


  • 1 tbsp olive oil ((divided))
  • 4 boneless skinless chicken breasts
  • pinch dried oregano, coarse salt and ground black pepper
  • Lemon Oregano Dressing
  • 1 medium lemon (zest and juice)
  • 2 tbsp red wine vinegar
  • 1 tbsp honey or granulated sugar
  • ½ tbsp dried oregano leaves
  • 1 pinch coarse salt and ground black pepper
  • ¼ cup olive oil ((divided))
  • Bowls
  • 2 cups Ready to Serve Brown Rice and Quinoa (I used Minute® brand)
  • 4 cups fresh baby spinach
  • 2 cups diced English cucumber
  • 2 cups quartered cherry tomatoes
  • 1 cup Greek olives
  • 1 cup marinated artichoke hearts (halved)
  • 1 cup feta cheese
  • handful micro greens


  1. To make chicken: Heat olive oil in a large skillet to medium heat. Season chicken breasts with oregano, salt and pepper. Place in the hot oil and cook 4-5 minutes per side, until internal temperature reaches 160 degrees. Remove from the skillet and let rest 5-10 minutes, then slice. Refrigerate until ready to use.

    To make dressing: Whisk together lemon zest and juice, red wine vinegar, honey/sugar and oregano. Whisk in olive oil and season to taste with salt and pepper. Refrigerate until ready to use.

    To make bowls: Evenly distribute Ready to Serve Brown Rice and Quinoa, spinach, sliced chicken breast, cucumber, tomatoes, olives, artichokes, feta and microgreens into 4 bowls. Drizzle with dressing just before eating.

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