Southwest Chicken & Quinoa Meal Prep Bowl with Avocado-Cilantro Dressing

• 1 cup quinoa
• 2 cups low sodium chicken broth
• 1 lb boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 cup frozen corn kernels, thawed
• 1 large red bell pepper, diced
• 1 cup canned black beans, rinsed and drained
• 2 ripe avocados
• 1/4 cup fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1/4 cup plain Greek yogurt
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste

Instructions

1. Rinse quinoa under cold water in a fine mesh sieve. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 15 minutes or until the quinoa is tender and liquid is absorbed. Remove from heat and fluff with a fork.
2. While quinoa cooks, preheat oven to 400°F (200°C). In a small bowl, mix cumin, smoked paprika, chili powder, garlic powder, and salt. Rub this spice mixture evenly over chicken breasts.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown. Transfer skillet to oven and roast chicken for 12-15 minutes or until internal temperature reaches 165°F (74°C). Remove from oven and let chicken rest for 5 minutes, then slice.
4. On a baking sheet, toss corn kernels and diced red bell pepper with a little olive oil, salt, and pepper. Roast in the oven for 12-15 minutes until slightly caramelized.
5. In a food processor or blender, combine avocados, cilantro, lime juice, Greek yogurt, salt, and pepper. Blend until smooth and creamy. Add 1-2 tablespoons water if needed to reach desired consistency.
6. Assemble bowls by dividing quinoa, roasted corn and bell peppers, black beans, and sliced chicken evenly among 4 meal prep containers.
7. Drizzle each bowl generously with avocado-cilantro dressing or pack dressing separately to keep fresh.
8. Garnish with extra cilantro leaves or lime wedges if desired. Store covered in refrigerator up to 4 days.

Chef tips

• If you prefer a vegetarian version, replace chicken with grilled tofu or tempeh and use vegetable broth instead of chicken broth.
• To save time, cook quinoa and roast vegetables simultaneously in the oven.
• For extra flavor, marinate the chicken in lime juice and a bit of olive oil for 15 minutes before seasoning with spices.
• If you don’t have a food processor, mash the avocado finely and whisk in chopped cilantro, lime juice, Greek yogurt, salt, and pepper to make the dressing.