Chicken Quinoa Meal Prep Bowls

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 25 minutes

食材

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

步驟

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.

營養

• 卡路里: 513 kcal
• 總脂肪: 16 g
• 飽和脂肪: 3 g
• 反式脂肪: 1 g
• 膽固醇: 108 mg
• 鈉: 719 mg
• 總碳水化合物: 59 g
• 膳食纖維: 10 g
• 總糖: 7 g
• 蛋白質: 35 g