This chicken salad is healthy but really good!! Fresh, Summery goodness!
Chicken, tomatoes, quinoa, basil and baby broccoli make this protein and veggie packed!
RECIPE:
¾ cup quinoa uncooked
1 tablespoon balsamic vinegar
1 lb boneless skinless chicken breasts or 1 pound ground chicken - roughly 2 large chicken breasts
salt & pepper
3cups cherry tomatoes halved
1 bunch basil leaves whole but removed from stem
1 cup baby broccoli
Balsamic Vinaigrette
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon sugar free maple syrup
¼ teaspoon dijon
salt & pepper
The recipe omitted the mozzarella balls but you can add them!
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. 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!
4 Bowls:
7 points
300 calories
12g fat
23g carbs
31g protein
Original Recipe: https://sweetpeasandsaffron.com/caprese-chicken-salad-meal-prep-bowls/#wprm-recipe-container-20051
YouTube Video: https://youtu.be/mrDKUVeENPI
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