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:
since the quinoa takes the longest to cook and cool, start cooking it first.
in a baking dish, season with salt and pepper and bake for 25 minutes, or until chicken reaches 165°F in the thickest part.
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 & store
in four meal prep containers (2 cups or larger), divide up the cooled quinoa, chicken, cherry tomatoes, mozzarella balls, and basil leaves.
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.
on the blog
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