# Components:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large chicken breasts (about 14 ounces), 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
# Preparation Steps:
01 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat 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 pepper. Grill or pan-sear over medium heat for 6 to 7 minutes per side until fully cooked. Let rest for 5 minutes, then slice thinly.
03 - While the quinoa and chicken cook, chop all vegetables as instructed. Halve tomatoes, shred cabbage, julienne the carrot, slice bell pepper and cucumber, and ensure edamame is cooked.
04 - Whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper in a mixing bowl until smooth and emulsified.
05 - Divide the cooked quinoa evenly among four individual meal-prep containers. Arrange sliced chicken, cherry tomatoes, cabbage, carrot, bell pepper, spinach, edamame, and cucumber in visible layers on top.
06 - Drizzle bowls with dressing or pack dressing separately for later use. Sprinkle with toasted pumpkin seeds and chopped parsley as garnish.
07 - Seal containers and store in the refrigerator for up to 4 days.
