# What You'll Need:
→ 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
14 - 1/2 cup shelled and 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 maple syrup
20 - Salt and freshly ground black pepper, to taste
→ Garnish
21 - 2 tablespoons toasted pumpkin seeds
22 - 1 tablespoon chopped fresh parsley
# Step-by-Step:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper. Cook over medium heat on a grill pan or frying pan for 6 to 7 minutes per side until the internal temperature reaches 165°F. Let chicken rest for 5 minutes, then slice thinly.
03 - Wash, peel, and chop all vegetables: halve cherry tomatoes, shred cabbage, julienne carrot, slice bell pepper, prepare spinach, cook and shell edamame, and slice cucumber.
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 cooked quinoa evenly among 4 meal-prep containers. Layer sliced chicken, tomatoes, cabbage, carrot, bell pepper, spinach, edamame, and cucumber on top, keeping colors and textures visually separate.
06 - Drizzle each bowl with dressing or pack the dressing separately to preserve freshness. Garnish with pumpkin seeds and chopped parsley. Store containers in the refrigerator for up to 4 days.
