Cooked - Caprese Chicken Salad Meal Prep Bowls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Caprese Chicken Salad Meal Prep Bowls

4.0

¾ cup quinoa (uncooked )

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts; see note 1)

Salt & pepper

3 cups cherry tomatoes (halved)

1 bunch basil (leaves whole but removed from stem; see note 2)

4 handfuls of spinach (optional)

1 cup baby bocconcini (see note 3)

3 tablespoons olive oil

3 tablespoons balsamic vinegar

1 tablespoon maple syrup

¼ teaspoon dijon

Salt & pepper

Cook quinoa- cook quinoa according to package directions. Allow to cool.
Cook chicken- Heat oven to 425°F. Toss 1 lb boneless skinless chicken breast with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Transfer to a baking dish, season with salt and pepper and bake for 25 minutes, or until chicken reaches 165°F in the thickest part.Once chicken has rested for at least 10 minutes, slice it against the grain.
Shake up vinaigrette- In a salad dressing shaker or mason jar, combine the olive oil, balsamic vinegar, maple syrup, dijon and salt and pepper. Portion out into condiment containers.
Portion & store- In four meal prep containers (2 cups or larger), divide up the cooled quinoa, chicken, cherry tomatoes, mozzarella balls, and basil leaves (and spinach). Store in the fridge for up to 4 days.
Serve- When you are ready to serve, tear up the fresh basil leaves, shake up the salad dressing, and drizzle over everything. Toss up the salad, and enjoy!

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions📆Everyday🔪Meal Prep

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 42 weeks ago

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