Caprese Chicken Salad Meal Prep Bowls

Caprese chicken salad meal prep bowls are fresh, summery and delicious. With baked chicken, fresh cherry tomatoes, mozzarella balls, quinoa and basil leaves all drizzled in a balsamic vinaigrette.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook quinoa- cook quinoa according to package directions. Allow to cool.

Step 2

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.

Step 3

Once chicken has rested for at least 10 minutes, slice it against the grain.

Step 4

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.

Step 5

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.

Step 6

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!

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