# What you need:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large boneless, skinless chicken breasts
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - Salt and freshly ground 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 cooked, shelled 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 freshly ground black pepper, to taste
→ Garnish
21 - 2 tablespoons toasted pumpkin seeds
22 - 1 tablespoon chopped fresh parsley
# Steps to follow:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff grains 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. Allow chicken to rest for 5 minutes, then slice thinly.
03 - While grains and chicken are cooking, halve cherry tomatoes, shred purple cabbage, julienne the carrot, slice bell pepper and cucumber, and cook edamame if needed.
04 - In a mixing bowl, blend extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper until fully emulsified.
05 - Evenly distribute quinoa into meal-prep containers. Arrange sliced chicken, assorted vegetables, and spinach in vibrant, organized layers over the grains.
06 - Drizzle prepared dressing over each portion, or store separately to preserve freshness. Top each bowl with toasted pumpkin seeds and chopped parsley.
07 - Seal containers tightly and refrigerate for up to 4 days.
