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Greek Chicken Souvlaki Lunchbox Bowl
A fresh, protein-packed Mediterranean lunch, perfect for a balanced lunch box.



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Ingredients
- 2 cups dry quinoa
- 2½ cups cubed chicken
- 2 cups cherry tomatoes
- 2 cups of cucumber
- 1 cup red onion
- 1 cup kalamata olives
- 4 mini naans
- 2 lemons
- 2 tbsp souvlaki spices
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Preparation
- Cook quinoa according to instructions.
- Marinate the chicken with the spices for 15 minutes.
- Cook the chicken in the pan until golden brown.
- Cut vegetables while cooking.
- Place the quinoa at the bottom of the containers.
- Add chicken and onions to the center.
- Arrange vegetables and olives on the sides.
- Wrap lemons and naans separately.
For the adventurers
Notes and tips
Notes and tips
Since this recipe takes time, double it and reserve half for dinner, and the other half for lunches.
Quinoa keeps for 3 days in the fridge.
Add lemon when serving.