Mediterranean Lemon-Herb Chicken Quinoa Bowls

1. 1
   Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. 2
   Whisk olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper together in a large bowl.
3. 3
   Toss chicken breasts in the marinade until evenly coated and let sit for 15 minutes.⏱ 15 min
4. 4
   Place chicken on the baking sheet and roast for 20 to 22 minutes until internal temperature reaches 165°F (74°C).⏱ 22 min
5. 5
   Combine rinsed quinoa and chicken broth in a medium saucepan over medium-high heat and bring to a boil.
6. 6
   Cover with a lid, reduce heat to low, and simmer for 15 minutes until liquid is absorbed.⏱ 15 min
7. 7
   Remove quinoa from heat, rest covered for 5 minutes, then fluff gently with a fork.⏱ 5 min
8. 8
   Let roasted chicken rest for 5 minutes, then slice across the grain into bite-sized strips.⏱ 5 min
9. 9
   Divide fluffed quinoa and sliced chicken evenly among four meal-prep glass containers.
10. 10
    Add cucumber, cherry tomatoes, crumbled feta, and fresh parsley to each container before sealing.
11. 11
    Heat olive oil in a 12-inch skillet over medium heat until shimmering.
12. 12
    Add ground turkey and cook for 6 to 8 minutes, breaking the meat into small crumbles with a spoon.⏱ 8 min
13. 13
    Sprinkle chili powder, cumin, garlic powder, onion powder, salt, and water over the cooked turkey.
14. 14
    Simmer turkey mixture over medium-low heat for 3 to 4 minutes until sauce thickens, then remove from heat.⏱ 4 min
15. 15
    Divide cooked brown rice evenly among four airtight meal-prep containers.
16. 16
    Spoon spiced turkey, drained black beans, thawed corn, and salsa alongside the rice in each container.
17. 17
    Top each portion with shredded cheddar cheese and sliced scallions.