Chicken and Rice Meal Prep with Za'atar Chicken Tenders and a Mediterranean Salad

For the Marinade:

• 3 lbs chicken tenders

• 1/2 c EVOO

• 1/4 c lemon juice

• 1 1/2 T za'atar

• 2 t sherry vinaigrette

• 1/2 t garlic powder

• 1/4 t onion powder

• 1/4 t salt

• 1/4 t pepper

For the Rest of the Bowl:

• 1 c brown rice, uncooked

• 3 roma tomatoes, diced

• 1 large Persian cucumber, diced

• 1/2 large red onion, thinly sliced

• 1/2 c fresh parsley, chopped

• 2 t lemon juice

• 1/2 t oregano

• 1/2 t garlic powder

• 1/2 t cumin

• 1/2 t salt

• 1/4 t pepper

• 1/2 c Feta cheese crumbles

Directions:

1. In a large mixing bowl, whisk together all marinade ingredients, minus the chicken, until fully combined. Add chicken and toss in the marinade, then cover and let marinate in the fridge for 1 hour. You can also cover it and leave it on the counter for 30 minutes.*

2. While the chicken tenders marinate, preheat the oven to 425°F and line a large baking sheet with parchment paper. Begin cooking the brown rice according to the package instructions. The rice will take the longest, so it's best to do this while the chicken has about 30 minutes left to marinate. Once the rice has finished cooking, remove it from heat, fluff it with a fork, and set aside.

3. Lay the chicken tenders out on the baking sheet about a 1/2" apart from each piece and bake for 20 minutes or until the internal temperature reaches 165°F.

4. While the chicken tenders are in the oven, make the salad. Add the tomatoes, cucumber, red onion, parsley, and lemon juice to a medium mixing bowl and toss to combine. Add the oregano, garlic powder, cumin, salt, and pepper and toss until evenly coated.

5. Evenly distribute the rice, chicken tenders, and salad amongst 10 meal prep containers and top with feta cheese.

Enjoy!!