# What You'll Need:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large chicken breasts, boneless, 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 shelled, cooked edamame
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
# Cooking Steps:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium heat, then cover and reduce to a low simmer for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
02 - Coat chicken breasts evenly with olive oil, smoked paprika, garlic powder, salt, and black pepper. Grill or pan-sear over medium heat for 6 to 7 minutes per side until fully cooked. Let rest for 5 minutes and slice thinly.
03 - While the grains and chicken cook, slice and chop cherry tomatoes, purple cabbage, carrot, yellow bell pepper, spinach, edamame, and cucumber as indicated.
04 - Whisk extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper in a mixing bowl until well emulsified.
05 - Divide cooked quinoa evenly among four meal-prep containers. Arrange sliced chicken and an assortment of vegetables in distinct layers on top of the grains.
06 - Drizzle with dressing or pack separately to maintain freshness. Garnish each bowl with toasted pumpkin seeds and fresh parsley.
07 - Seal containers and refrigerate for up to four days.
