# Components:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large chicken breasts, 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 and 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
# Directions:
01 - Combine quinoa, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand for 5 minutes, then 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, or until fully cooked. Allow chicken to rest for 5 minutes, then slice thinly.
03 - While grains and chicken are cooking, halve cherry tomatoes, shred purple cabbage, julienne carrot, slice bell pepper and cucumber, and set aside baby spinach and cooked edamame.
04 - In a mixing bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper until fully emulsified.
05 - Divide cooked quinoa evenly into four meal-prep containers. Arrange sliced chicken breast, prepared vegetables, and edamame in distinct, colorful layers atop the quinoa base.
06 - Drizzle with dressing or pack dressing separately to maintain freshness. Sprinkle with toasted pumpkin seeds and chopped parsley.
07 - Cover containers and refrigerate for up to four days.
