Chicken Quinoa Meal Prep Bowls

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 lbs skinless boneless chicken thighs

1 ½ cup quinoa

1 tsp sea salt

1/2 tsp pepper

1 ½ tsp Ras El Hanout

1 ½ cup water

2 yellow bell peppers

2 cups sugar snap peas

4 tomatoes

1 cup parsley

2 Tbsp olive oil

2 cloves garlic

1 tsp lemon zest

1 tsp Dijon mustard

1/2 lemon

1/2 orange

sea salt

pepper

Directions

Cut chicken into about 1" dice.

Add quinoa, 1 tsp sea salt, 1/2 tsp pepper, and Ras El Hanout to the Instant Pot then pour water over it and mix to make sure all quinoa sinks to the bottom. Then place cubed chicken on top in one layer without mixing into the quinoa.

Set the Instant Pot to 1 minute on high pressure, then wait for full natural pressure release. (Takes about 15-20 minutes).

In the meantime, deseed and dice the yellow bell peppers, and slice the sugar snap peas into about 1/2" dice. Half the tomatoes and remove the green part, then cut into small dice as well. Then finely chop the parsley and set everything aside.

Make the dressing by adding olive oil, crushed garlic, lemon zest, Dijon mustard, lemon juice from half a lemon, and orange juice from half an orange to a jar, seal it and shake until well combined.

Mix cooked quinoa and chicken, raw veggies, and dressing well together and season wit more sea salt and pepper if necessary. Then divide amongst 4 meal prep containers.

Store in the fridge for up to 4 days.

Nutrition

• Calories: 513 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 108 mg
• Sodium: 719 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 10 g
• Total Sugars: 7 g
• Protein: 35 g