Bright bowls with grains, chicken, and veggies, plus zesty dressing, offer a quick, beautiful, nourishing meal.
# Ingredients:
→ 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 for vegan
20 - Salt and black pepper, to taste
→ Garnish
21 - 2 tablespoons toasted pumpkin seeds
22 - 1 tablespoon chopped fresh parsley
# Instructions:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes. Remove from heat and leave covered for 5 minutes, then fluff with a fork.
02 - Drizzle chicken breasts with olive oil and season evenly with smoked paprika, garlic powder, salt, and black pepper. Grill or pan-sear on medium heat for 6 to 7 minutes per side, until fully cooked. Allow to rest for 5 minutes before slicing thinly.
03 - Wash, dry, and cut all vegetables as directed: halve cherry tomatoes, shred cabbage, julienne carrot, slice bell pepper and cucumber.
04 - In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and black pepper until emulsified.
05 - Divide cooked quinoa evenly among four meal-prep containers. Arrange sliced chicken and prepared vegetables in individual colorful layers on top of the grains.
06 - Drizzle dressing over the assembled bowls, or pack dressing separately for freshness. Garnish each bowl with toasted pumpkin seeds and fresh parsley. Refrigerate for up to four days.
