Ingredients:

  • 4 Boneless, skinless chicken breasts (approx. 6 oz / 170g each)
  • 2 Tbsp Olive oil (for seasoning)
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Kosher Salt (for seasoning)
  • 1 cup Dry Quinoa (rinsed)
  • 2 cups Low-Sodium Chicken or Vegetable Stock
  • 1 (15 oz) can Canned Black Beans (rinsed and drained)
  • 1 large Red Bell Pepper (diced small)
  • 4 cups Fresh Spinach (packed)
  • 1/4 cup Extra Virgin Olive Oil (for dressing)
  • 3 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Cilantro (finely chopped)
  • 1 small Garlic Clove (minced or crushed)
  • Salt and Freshly Ground Black Pepper (to taste)

Instructions:

  1. Start the Quinoa: Rinse the quinoa thoroughly. Combine the rinsed quinoa and chicken stock in a saucepan. Bring to a boil, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let steam (still covered) for 5 minutes. Fluff with a fork.
  2. Prep and Roast the Chicken: Preheat oven to 400°F (200°C). Pat the chicken breasts dry. Combine the 2 Tbsp olive oil, cumin, smoked paprika, oregano, and salt. Rub the mixture evenly over the chicken breasts.
  3. Roast Chicken: Place chicken on a lined baking tray. Roast for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes before slicing into bite-sized strips or cubes.
  4. Make the Dressing: While the chicken rests, combine the 1/4 cup olive oil, lime juice, chopped cilantro, minced garlic, salt, and pepper in a small jar. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.
  5. Prepare the Base Mix: In a large mixing bowl, gently combine the cooked quinoa, rinsed black beans, and diced red bell pepper.
  6. Divide the Greens: Place one cup of fresh spinach at the bottom of each of the four meal prep containers.
  7. Layer the Base: Spoon an equal portion of the quinoa/bean/pepper mixture over the spinach in each container.
  8. Add the Protein: Top the base mixture in each container with one sliced chicken breast portion.
  9. Store Separately: Pour the lime-cilantro dressing into four small, individual dressing containers or reserve it in the main jar for use throughout the week.
  10. Chill: Seal the containers and refrigerate immediately. Add the dressing just before eating.