Colourful bowls feature grains, chicken, veggies, and tangy dressing for a nutritious, easy-prep main dish.
# Components:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large boneless, skinless chicken breasts, approximately 14 ounces
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
20 - Salt and black pepper to taste
→ Garnish
21 - 2 tablespoons toasted pumpkin seeds
22 - 1 tablespoon chopped fresh parsley
# Directions:
01 - Combine quinoa, water, and salt in a medium saucepan and bring to a boil over high heat. 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 over medium heat for 6 to 7 minutes per side, until fully cooked and juices run clear. Rest for 5 minutes, then slice thinly.
03 - While the grains and chicken are cooking, chop cherry tomatoes, shred cabbage, julienne carrot, slice bell pepper and cucumber, and prepare baby spinach and edamame.
04 - Whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper until emulsified.
05 - Divide quinoa evenly between four meal-prep containers. Arrange sliced chicken, vegetables, and edamame in separated layers atop the grains for visual contrast.
06 - Drizzle bowls with dressing or package it separately. Top with toasted pumpkin seeds and fresh parsley.
07 - Seal containers and refrigerate for up to 4 days.
