Wholesome bowls packed with grains, vivid veggies, lean chicken and tangy dressing. Meal-prep made simple.
# Components:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large chicken breasts (boneless, skinless)
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - Salt, to taste
09 - Black pepper, to taste
→ Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cup purple cabbage, shredded
12 - 1 large carrot, julienned
13 - 1 yellow bell pepper, sliced
14 - 1 cup baby spinach
15 - 1/2 cup edamame, shelled and cooked
16 - 1 small cucumber, sliced
→ Dressing
17 - 3 tablespoons extra-virgin olive oil
18 - 2 tablespoons lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 teaspoon honey (or maple syrup for vegan option)
21 - Salt, to taste
22 - Black pepper, to taste
→ Garnish
23 - 2 tablespoons toasted pumpkin seeds
24 - 1 tablespoon fresh parsley, chopped
# Method:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium heat, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and black pepper. Grill or pan-sear over medium heat for 6 to 7 minutes per side, or until thoroughly cooked. Allow to rest for 5 minutes, then slice thinly.
03 - While quinoa and chicken cook, chop the cherry tomatoes, shred the cabbage, julienne the carrot, slice the bell pepper and cucumber, and prepare baby spinach and edamame.
04 - Whisk extra-virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a mixing bowl until the dressing is emulsified.
05 - Divide cooked quinoa evenly among four meal-prep containers. Arrange sliced chicken and vegetables in visually distinct layers over the grains.
06 - Drizzle dressing over assembled bowls or pack dressing separately for freshness. Top with toasted pumpkin seeds and chopped fresh parsley.
07 - Refrigerate meal-prep bowls for up to 4 days.
