Build colorful bowls: grains, lean chicken, fresh veggies, tangy dressing. Wholesome, vibrant, and easy to prepare.
# What You'll Need:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large chicken breasts, boneless and skinless
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 edamame, shelled and cooked
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
20 - Salt and black pepper, to taste
→ Garnish
21 - 2 tablespoons toasted pumpkin seeds
22 - 1 tablespoon chopped fresh parsley
# Method:
01 - Combine quinoa, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium heat, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
02 - Rub chicken breasts evenly with olive oil, smoked paprika, garlic powder, salt, and pepper. Grill or pan-sear over medium heat for 6 to 7 minutes per side until fully cooked. Allow to rest for 5 minutes before slicing thinly.
03 - While the grains and chicken cook, halve the cherry tomatoes, shred the purple cabbage, julienne the carrot, slice the yellow bell pepper, baby spinach and cucumber. Cook shelled edamame if not pre-cooked.
04 - In a mixing bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, plus salt and black pepper until well emulsified.
05 - Divide the cooked quinoa into four meal-prep containers. Arrange sliced chicken, cherry tomatoes, purple cabbage, carrot, bell pepper, spinach, edamame, and cucumber in separate, colorful layers over the base.
06 - Drizzle each bowl with dressing, or pack it separately for freshness. Finish with toasted pumpkin seeds and fresh parsley to garnish.
07 - Cover and store bowls in the refrigerator for up to 4 days for convenient meal prep.
