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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!


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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