Chicken, Quinoa & Veggie Bowl

How to Meal-Prep

Cook the Quinoa

Follow this Basic Quinoa recipe or use microwaveable quinoa and prepare it according to the package instructions. For meal prepping, it’s best to let the quinoa cool before layering it with the other ingredients. Spread the hot quinoa out on a baking sheet to speed up the cooling process. If you have any leftover quinoa on hand, you can use that as well. 

Shred the Chicken Breast

If you have leftover chicken breast on hand, use it! You can also use rotisserie chicken for convenience; just note that it may increase the sodium content of the dish. If you are cooking it from scratch, we recommend poaching. In our Best Poached Chicken recipe, we use bone-in breasts and add white wine and herbs to the poaching liquid for a boost of flavor. When cool enough to handle, shred the meat. 

Prep & Cook the Vegetables

This simple Sheet-Pan Roasted Root Vegetables calls for carrots, parsnips, beets and sweet potatoes, but feel free to use your favorite veggies here. Roasted broccoli, cauliflower or winter squash will also work well. No matter what you choose, let the vegetables cool to room temperature before transferring them to the container. Use any leftovers in salads, frittatas, tacos or wraps.

Make the Vinaigrette

You can’t go wrong with a vinaigrette made from scratch, like this simple Herb Vinaigrette. Any leftover vinaigrette you don’t use is great tossed with mixed greens or as a dressing for cold pasta salads. It keeps well in the fridge for up to 5 days. Be sure to shake well before serving. 

Assemble the Bowl(s)

For meal prep, you can double or triple the recipe and store each portion in a pint-size Mason jar or other airtight container. Store the dressing separately or layer the dressing on the bottom of the jar so it doesn’t make the other ingredients soggy. The jars can be refrigerated for up to 3 days.