Caprese chicken salad meal prep bowls bring a dose of summer to your lunch. Featuring baked chicken, fresh cherry tomatoes, baby bocconcini, quinoa, and basil leaves all drizzled in a balsamic vinaigrette.
1: Cook quinoa according to package directions and allow to cool.
2: Heat oven to 425°F.
3: Toss the chicken with 1 tablespoon olive oil and balsamic vinegar. Season with salt and pepper.
4: Bake chicken breasts for 22-28 minutes, until cooked through.
5: Allow to rest for 5-10 minutes before cutting into cubes.
6: Shake together vinaigrette ingredients.
7: Portion out meal prep bowls: 1/2 chicken breast, 1/2 cup cooked quinoa, 1/4 cup bocconcini, 3/4 cup cherry tomatoes, and basil leaves.
8: Drizzle with vinaigrette.
