Colorful, nourishing bowls with grains, chicken, vibrant veggies, and tangy dressing, perfect for easy meal-prep.
# What You Need:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large boneless, skinless chicken breasts (about 14 ounces total)
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - Salt and black pepper, to taste
→ Vegetables
09 - 1 cup cherry tomatoes, halved
10 - 1 cup shredded purple cabbage
11 - 1 large carrot, julienned
12 - 1 yellow bell pepper, sliced
13 - 1 cup baby spinach
14 - 1/2 cup shelled, cooked edamame
15 - 1 small cucumber, sliced
→ Dressing
16 - 3 tablespoons extra-virgin olive oil
17 - 2 tablespoons lemon juice
18 - 1 teaspoon Dijon mustard
19 - 1 teaspoon honey (or maple syrup for vegan option)
20 - Salt and black pepper, to taste
→ Garnish
21 - 2 tablespoons toasted pumpkin seeds
22 - 1 tablespoon chopped fresh parsley
# Directions:
01 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and black pepper. Grill or pan-sear in a frying pan over medium heat for 6 to 7 minutes per side until fully cooked. Allow to rest for 5 minutes, then slice thinly.
03 - While quinoa and chicken cook, halve the cherry tomatoes, shred the purple cabbage, julienne the carrot, slice the bell pepper and cucumber, and prepare baby spinach and edamame.
04 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a mixing bowl until emulsified.
05 - Divide cooked quinoa evenly among four meal-prep containers. Layer sliced chicken, cherry tomatoes, purple cabbage, carrot, bell pepper, spinach, edamame, and cucumber attractively on top of quinoa.
06 - Drizzle each bowl with dressing or pack dressing separately for freshness. Top with toasted pumpkin seeds and chopped parsley.
07 - Store prepared bowls in the refrigerator for up to four days.
