Caprese Chicken Salad Bowls

3/4 cup uncooked quinoa
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 large boneless skinless chicken breasts 14 oz total
salt & pepper
3 cups cherry tomatoes halved
1 bunch basil leaves whole but removed from stem
1 cup small freash mozzarella balls

Balsamic Vinaigrette
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
1/4 teaspoon dijon
salt & pepper

Cook quinoa according to package directions. Allow to cool.
Heat oven to 425┬░F. Toss the chicken with 1 tablespoon olive oil & balsamic vinegar. Season with salt & pepper.
Bake chicken breasts for 22-28 minutes, until cooked through. Allow to rest 5-10 minutes before cutting into cubes
Shake together vinaigrette ingredients.
Portion out meal prep bowls: 1/2 chicken breast, 1/2 cup cooked quinoa, 1/4 cup mozzarella, 3/4 cup cherry tomatoes, and basil leaves. Drizzle with vinaigrette (see *)

Recipe Notes
* To keep basil ‘fresh’: Try to keep the basil at the top of the bowl, away from anything wet like the tomatoes, and avoid drizzling the basil with the vinaigrette. Avoid chopping the basil, leaving the leaves whole. You could alternatively use a basil paste or leave the basil out until just prior to serving.

Servings: 4 (Great for Meal Prep!)

Suggested by Maureen K. SOURCE: