Colorful bowls feature grains, lean chicken, and vivid vegetables, ideal for nutritious, easy meal preparation.
# Components:
→ 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, to taste
09 - Black pepper, to taste
→ Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cup shredded purple cabbage
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
21 - Salt, to taste
22 - Black pepper, to taste
→ Garnish
23 - 2 tablespoons toasted pumpkin seeds
24 - 1 tablespoon chopped fresh parsley
# Directions:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high 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 on medium heat for 6 to 7 minutes per side until thoroughly cooked. Allow chicken to rest for 5 minutes, then slice thinly.
03 - While grains and chicken cook, halve cherry tomatoes, shred purple cabbage, julienne carrot, slice yellow bell pepper and cucumber, and ensure spinach and edamame are ready.
04 - Whisk extra-virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper together in a mixing bowl until fully emulsified.
05 - Divide cooked quinoa evenly among four meal-prep containers. Arrange sliced chicken and prepared vegetables in visually distinct layers over the grains.
06 - Drizzle bowls with dressing or store dressing separately for freshness. Sprinkle toasted pumpkin seeds and chopped parsley over each portion.
07 - Seal containers and refrigerate for up to four days for optimal freshness.
