# What You’ll Need:
→ Protein
01 - 2 large boneless, skinless chicken breasts (about 500 g)
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp paprika
05 - ½ tsp salt
06 - ¼ tsp black pepper
→ Grains
07 - 1 cup (180 g) quinoa, rinsed
08 - 2 cups (480 ml) low-sodium chicken or vegetable broth
→ Vegetables
09 - 1 cup (120 g) sugar snap peas, trimmed
10 - 1 cup (120 g) cherry tomatoes, halved
11 - 1 cup (100 g) cucumber, diced
12 - 1 cup (75 g) shredded carrots
13 - ¼ cup (10 g) fresh parsley or cilantro, chopped
→ Dressing
14 - 3 tbsp extra virgin olive oil
15 - 2 tbsp lemon juice
16 - 1 tsp Dijon mustard
17 - 1 tsp honey
18 - Salt and pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Pat chicken breasts dry. Rub with olive oil, garlic powder, paprika, salt, and black pepper.
03 - Place chicken on prepared baking sheet. Roast for 20–25 minutes, or until cooked through (internal temperature 165°F/74°C). Let rest, then slice.
04 - Meanwhile, combine quinoa and broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork, then cool slightly.
05 - While chicken and quinoa cook, prepare vegetables: halve tomatoes, dice cucumber, trim snap peas, shred carrots, and chop herbs.
06 - Whisk together all dressing ingredients in a small bowl.
07 - To assemble, divide quinoa among four meal prep containers. Top each with sliced chicken, snap peas, tomatoes, cucumber, and carrots. Drizzle with dressing and sprinkle with herbs.
08 - Seal and refrigerate for up to 4 days. Enjoy cold or gently warmed.
