Power-Packed Lunches: 11 Grab-and-Go Meals for the Work Week

👩‍🍳 Instructions

1. 1

   Prepare the Quinoa: Rinse quinoa thoroughly. Combine quinoa and broth/water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
2. 2

   Roast the Chicken: Preheat oven to 400°F (200°C). Pat chicken dry. Rub with 1 tsp olive oil, smoked paprika, garlic powder, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until internal temperature reaches 165°F (74°C). Let cool, then dice.
3. 3

   Make the Vinaigrette: In a small jar or bowl, whisk together 2 tbsp extra virgin olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper until emulsified.
4. 4

   Assemble the Bowl: In a lunch container, layer the cooked quinoa. Top with diced chicken, cherry tomatoes, cucumber, red bell pepper, chickpeas, spinach/greens, and feta cheese (if using).
5. 5

   Pack Separately: Store the vinaigrette in a small, lidded container. When ready to eat, pour dressing over the bowl, cover, and shake to combine.