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  • Writer's pictureJenn Clayton

Caprese Chicken Meal Prep

This chicken salad is healthy but really good!! Fresh, Summery goodness!

Chicken, tomatoes, quinoa, basil and baby broccoli make this protein and veggie packed!


RECIPE:

¾ cup quinoa uncooked

1 tablespoon balsamic vinegar

1 lb boneless skinless chicken breasts or 1 pound ground chicken - roughly 2 large chicken breasts

  • salt & pepper

  • 3cups cherry tomatoes halved

  • 1 bunch basil leaves whole but removed from stem

  • 1 cup baby broccoli

Balsamic Vinaigrette

  • 2 tablespoons olive oil

  • 3 tablespoons balsamic vinegar

  • 1 tablespoon sugar free maple syrup

  • ¼ teaspoon dijon

  • salt & pepper

The recipe omitted the mozzarella balls but you can add them!


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!

4 Bowls:

7 points

300 calories

12g fat

23g carbs

31g protein





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