Make the Greek Marinade

1. Add Greek yogurt, olive oil, lemon zest and juice, oregano, garlic, chili flakes, salt, and pepper to a mixing bowl. Mix the ingredients until smooth and creamy. Place aside.

Prep the Chicken

1. Pat the chicken breasts dry. Use paper towels to remove any surface moisture from the chicken breasts. This will help them sear better when cooking.
2. Lay the chicken breast flat on the cutting board. Starting from the thicker end, carefully slice the chicken breast in half horizontally through the center, creating two thinner pieces. Repeat the process with the remaining 2 pieces of chicken.

Marinate the Chicken

1. Pour the Greek Marinade over the chicken. Marinate for 60 minutes or up to 24 hours in the fridge.
2. Marinate for 60 minutes or up to 24 hours.

Cook the Chicken

1. Place a large skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan. Heat the oil until it shimmers slightly, but not smoking.
2. Carefully place the chicken fillets in the hot skillet. Don't overcrowd the pan - cook them in batches if necessary. Sear the chicken for 3-4 minutes per side, or until golden brown and crispy.

Cook the Quinoa

1. Place the quinoa in a fine-mesh strainer and rinse thoroughly under cool running water for about 1 minute. Rinsing removes the quinoa's natural coating, saponin, which can taste bitter.
2. In a medium saucepan, combine the rinsed quinoa, water or broth (broth adds extra flavor), and a generous pinch of salt.
3. Bring the mixture to a boil over medium-high heat.
4. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes.
5. After 15 minutes, turn off the heat and remove the pan from the stovetop. Let the quinoa stand covered for an additional 5 minutes. This allows the quinoa to absorb any remaining liquid and steam for a fluffy texture.
6. Fluff the quinoa with a fork to separate the grains.

Cook the Baby Broccoli

1. In a pot, add about 1 inch of water.
2. Bring the water to a boil over high heat.
3. Place the baby broccoli florets in the water and cook for 2-4 minutes, depending on your desired tenderness. For crisp-tender broccoli, aim for 2-3 minutes. Steaming for a longer time will result in softer broccoli.
4. After cooking the broccoli, remove it and place it in cold water to maintain its bright green color.

Build the Meal Prep Containers

1. Each container gets roughly 1 cup of quinoa, 4 oz of baby broccoli, and 2 chicken filets.
2. Place the lid over each container, label it with the date, and place it in the fridge to be enjoyed during the week. Good for 3 days.