Mediterranean flavors meets meal prep 🇬🇷

Ingredients
chicken or vegetable broth 1 cup
crumbled feta cheese 1/2 (4 oz) pkg
English cucumber 1/2
garlic 1 clove
Kalamata olives, pitted 1/3 cup
lemon 1
quinoa 1/2 cup
red onion 1/2 medium
rotisserie chicken, white and dark meat 1/2 (30 oz) whole chicken
tomato 2
extra virgin olive oil 1/4 cup
black pepper 1/4 tsp
oregano, dried 3/4 tsp
salt 1/2 tsp

Instructions
STEP 1
In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Once done, remove quinoa from heat and spread it out on a baking sheet pan to cool, about 15 minutes.
1/2 cup quinoa
1 cup chicken or vegetable broth
STEP 2
Meanwhile, wash and dry the fresh produce.
1 lemon
2 tomatoes
1/2 English cucumber
STEP 3
Juice lemon into a small bowl.
STEP 4
Peel and mince garlic. Add to the bowl with the lemon juice along with oil and spices. Whisk to combine the dressing and divide between two (quart-sized) jars.
1 clove garlic
1/4 cup extra virgin olive oil
3/4 tsp oregano, dried
1/2 tsp salt
1/4 tsp black pepper
STEP 5
Peel, halve, and small dice onion. Add to the jars with the dressing.
1/2 medium red onion
STEP 6
Roughly chop olives. Add to the jars.
1/3 cup kalamata olives, pitted
STEP 7
Medium dice tomatoes. Add to the jars.
STEP 8
Trim and medium dice cucumber. Add to the jars.
STEP 9
Place chicken on the cutting board and, using your hands, remove meat from the skin and bones; separate the meat into shred-like pieces. Add to the jars along with the feta.
1/2 (30 oz) whole chicken rotisserie chicken, white and dark meat
1/2 (4 oz) pkg crumbled feta cheese
STEP 10
When the quinoa is cooled, add to the jars, packing lightly if necessary.
STEP 11
Screw lids onto jars and store in the fridge until needed. (Best if used within 2-3 days.)
STEP 12
When ready to eat, empty jar into a bowl (making sure to scrape out all of the dressing!), then stir to combine. Enjoy!