Get ready for a busy week ahead. Prepare these as a satisfying lunch or dinner with two different sauce/dressing options to keep things interesting.
1 cup uncooked quinoa
4 bonesless skinless chicken breasts (~1.5lbs)
1 tsp garlic powder
1 tsp cumin
1 Tbsp olive oil
10 cups pre-washed spring mix salad
15 cherry tomatoes
1 red pepper, julienned
Dressing #1 – Thai Peanut Sauce
1/3 cup water
1/4 cup natural peanut butter
1/4 cup gluten free soy sauce
1 Tbsp brown sugar
Dressing Option #2 – Asian Sesame Sauce
2 Tbsp rice vinegar
2 Tbsp tahini
1 Tbsp gluten free soy sauce
1 Tbsp. honey
1/2 tsp finely grated fresh ginger
Quick quinoa according to package directions and set aside to cool
Brush chicken breasts with olive oil and rub with garlic powder, cumin, salt and pepper. Barbeque, grill, pan fry, or sheet pan bake chicken breasts until cooked through. Set aside and let cool.
Julienne the bell pepper and cut cherry tomatoes in half, if desired. Add any additional raw veggies you’d like to your salad.
In five large mason jars (or Tupperware dishes) divide the cooled cooked quinoa evenly into the bottom of each jar. Add two cups of spring mix to each jar. Then add choppers peppers and tomatoes and any other vegetables you’d like. Chop of cooked cooled chicken breast and divide among 5 jars.
Mix all ingredients for Thai Peanut dressing or Asian Sesame dressing in a bowl with a whisk or in a blender. Fill up 5 equally portioned small containers with sauce to be added to mason jar just before eating. Once you add the dressing. Shake up the jar and enjoy.
- Category: Meal Prep
- Serving Size: 1
- Calories: 478
- Fat: 14g
- Carbohydrates: 48g
- Protein: 36g
Keywords: Quinoa, meal prep, salad, chicken, mason jar