High Protein Meal Prep Bowls for Busy Weekdays

Ingredients

• 2 cups quinoa, rinsed
• 4 cups water or vegetable broth
• 1 lb chicken breast, diced
• 1 can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 1 avocado, sliced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• 1/2 cup Greek yogurt (optional for topping)
• 1/4 teaspoon cayenne pepper (optional for heat)

Instructions

1. In a medium pot, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
2. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the diced chicken breast, cumin, paprika, salt, and pepper. Cook for 7-10 minutes until the chicken is cooked through and no longer pink.
3. In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, diced bell pepper, and cooked chicken. Mix well.
4. Drizzle lime juice over the mixture and stir in chopped cilantro. Adjust seasoning if needed.
5. Divide the mixture into meal prep containers. Top each bowl with sliced avocado and a dollop of Greek yogurt if desired.
6. Sprinkle cayenne pepper on top for an extra kick, if using. Seal the containers and store in the refrigerator for up to 5 days.