Power-Packed Lunch: My Go-To Zesty Chicken & Quinoa Salad for Meal Prep

👩‍🍳 Instructions

1. 1

   Pat chicken breasts dry and season generously with smoked paprika, garlic powder, oregano, salt, and pepper.
2. 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, until internal temperature reaches 165°F (74°C). Remove, rest for 5 minutes, then dice or shred.
3. 3

   Combine rinsed quinoa and broth in a 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 and cool completely.
4. 4

   While quinoa cooks and cools, whisk together all dressing ingredients (extra virgin olive oil, lemon juice, Dijon, honey, minced garlic, salt, pepper, red pepper flakes) in a small bowl or jar until emulsified. Taste and adjust seasoning.
5. 5

   In a large mixing bowl, combine the cooled cooked quinoa, diced chicken, halved cherry tomatoes, diced cucumber, finely diced red onion, fresh parsley, and fresh mint. Gently toss to combine.
6. 6

   Divide the salad mixture into four meal prep containers. Store the lemon-herb dressing separately in small containers. Drizzle dressing over each salad just before serving.