Ingredients

The following ingredients have 4 Servings
  • 3/4 cup quinoa (uncooked )
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts; see note 1)
  • salt & pepper
  • 3 cups cherry tomatoes (halved)
  • 1 bunch basil (leaves whole but removed from stem; see note 2)
  • 1 cup baby bocconcini (see note 3)
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon dijon
  • salt & pepper

Instruction

  • 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!