# 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 and 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 edamame, shelled and cooked
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
20 - Salt and black pepper, to taste
→ Garnish
21 - 2 tablespoons toasted pumpkin seeds
22 - 1 tablespoon chopped fresh parsley
# Method:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then lower to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
02 - Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper. Grill or pan-sear over medium heat for 6–7 minutes per side until fully cooked. Allow chicken to rest for 5 minutes, then slice thinly.
03 - Chop vegetables: halve cherry tomatoes, shred cabbage, julienne carrot, slice bell pepper, rinse and dry spinach, cook and shell edamame, slice cucumber.
04 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a mixing bowl until thoroughly combined.
05 - Divide the cooked quinoa among four meal-prep containers. Layer sliced chicken, cherry tomatoes, cabbage, carrot, bell pepper, spinach, edamame, and cucumber on the quinoa, keeping ingredients in distinct, colorful sections.
06 - Drizzle with dressing or pack separately to maintain freshness. Top each bowl with toasted pumpkin seeds and chopped parsley.
07 - Seal containers and store in the refrigerator for up to 4 days.
