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.


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.


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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