Caprese Chicken Salad Meal Prep Bowls
quinoa olive oil balsamic vinegar chicken breasts salt & pepper cherry tomatoes basil leaves baby bocconcini Balsamic Vinaigrette
what you'll need:
cook quinoa
since the quinoa takes the longest to cook and cool, start cooking it first.
1
cook chicken
in a baking dish, season with salt and pepper and bake for 25 minutes, or until chicken reaches 165°F in the thickest part.
2
shake up vinaigrette
in a salad dressing shaker or mason jar, combine the olive oil, balsamic vinegar, maple syrup, dijon and salt and pepper.
3
portion & store
in four meal prep containers (2 cups or larger), divide up the cooled quinoa, chicken, cherry tomatoes, mozzarella balls, and basil leaves.
4
This salad keeps in the fridge for up to 4 days; expect the tomatoes to be juicy and soft by days 3-4. This salad should not be frozen.
storage:
on the blog
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