# Components:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large boneless, skinless chicken breasts
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - Salt and freshly ground 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 leaves
14 - 1/2 cup shelled, cooked edamame
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 pure maple syrup
20 - Salt and freshly ground black pepper, to taste
→ Garnish
21 - 2 tablespoons toasted pumpkin seeds
22 - 1 tablespoon chopped fresh parsley
# Directions:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Rub chicken breasts evenly 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 internal temperature reaches 165°F. Transfer to a cutting board, allow to rest for 5 minutes, then slice thinly.
03 - Halve cherry tomatoes, shred cabbage, julienne carrot, slice bell pepper and cucumber, and prepare baby spinach and shelled edamame as directed.
04 - In a small mixing bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.
05 - Divide the cooked quinoa evenly into four meal-prep containers. Layer sliced chicken breast, prepared cherry tomatoes, purple cabbage, carrot, yellow bell pepper, spinach, edamame, and cucumber in visually distinct sections on top of the grains.
06 - Drizzle each bowl with the prepared dressing, or pack dressing separately to preserve freshness. Sprinkle with toasted pumpkin seeds and chopped parsley for added texture and color.
07 - Cover and refrigerate assembled bowls for up to 4 days to maintain optimal freshness and food safety.
