Layer wholesome grains, lean protein, and colorful vegetables for a fresh, vibrant bowl topped with bright dressing.
# 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, 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 Steps:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand covered for 5 minutes. Fluff with a fork.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and black pepper. Cook on a grill pan or frying pan over medium heat for 6 to 7 minutes per side until fully cooked. Let rest for 5 minutes, then slice thinly.
03 - Chop and prepare cherry tomatoes, purple cabbage, carrot, yellow bell pepper, baby spinach, edamame, and cucumber as specified.
04 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper in a mixing bowl until fully combined.
05 - Distribute quinoa evenly among four meal-prep containers. Arrange sliced chicken and all vegetables in vibrant, separate layers over the base.
06 - Drizzle with prepared dressing, or package dressing separately to maintain freshness. Top each bowl with toasted pumpkin seeds and chopped parsley.
07 - Store covered in the refrigerator for up to four days.
