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Caprese Chicken Salad Meal Prep Bowls
5.0 (1772 reviews)
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.
Total Time40
Servings4
464
Caloriesper servingNutrition Information
464
Calories
23 g
Fat
31 g
Carbs
31 g
Protein
3 g
Fiber
8 g
Sugar
Ingredients
- 3/4 cup quinoa (uncooked )
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts; see note 1)
- salt & pepper
- 3 cups cherry tomatoes (halved)
- 1 bunch basil (leaves whole but removed from stem; see note 2)
- 1 cup baby bocconcini (see note 3)
Balsamic Vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon dijon
- salt & pepper
Instructions
- 1Quinoa
- 2Cook quinoa- cook quinoa according to package directions. Allow to cool.
- 3Chicken
- 4Cook 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.
- 5Vinaigrette
- 6Shake 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.
- 7Portion & 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.
- 8Serve- 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!