I know I often get in lunch ruts. A year or so ago I did a blog post on some lunch wraps, it was one of my highest viewed blog posts of all time. So I thought I'd share with you my current lunch obsession. Quinoa bowls, in the summer I eat salads but they don't seem to do the trick for me in the winter. So these two quinoa bowls have been my go to. They are easy to pre make for a few days and I promise you will love them.
Balsamic Chicken and Quinoa Bowl
INGREDIENTS
Directions:
Chicken-
Quinoa-
Dressing-
For Bowl-
When I eat it the following day I just heat up the quinoa and the chicken and eat the veggies etc cold.
- 1 cup dry quinoa, cooked with chicken stock or water
- 3 chicken breasts
- grape tomatos
- medium red onion
- pitted kalamata olives
- feta cheese
- parsley
- juice from 2 lemons
- 1 tsp garlic
- olive oil
- balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- juice from one lemon
- Garlic
- Salt and Pepper
Directions:
Chicken-
- Add the chicken in a large skillet with the olive oil, balsamic vinegar, and just from one lemon , and garlic . Saute the chicken until it is crispy on both sides, and cooked through. Remove heat, let cool and cut chicken into strips.
Quinoa-
- Cook per the instructions on the box.
Dressing-
- Combine all dressing ingredients in a small bowl (you should have one lemon left over use here for the dressing), and whisk until mixed through.
For Bowl-
- Combine the chicken, quinoa tomatoes, onion, olives, Feta and parsley together . Drizzle with the dressing. I added in a little bit of lemon on top.
When I eat it the following day I just heat up the quinoa and the chicken and eat the veggies etc cold.
Carribean Chicken and Quinoa Bowl
INGREDIENTS
Chicken-
For Bowl-
- 1 cup of dry quinoa, cooked with chicken stock or water.
- 3 chicken breasts
- grape tomatos
- 1 Bell Pepper
- 1 Avocado
- 1 can of pineapple
- Carrots
- 1 can of black beans
- 1 bottle of caribbean jerk marinade
Chicken-
- Bake chicken at 375 for 45 minutes. I simply cooked mine with olive oil, salt and pepper, and some red pepper chili flakes. Be sure to test the middle to make sure the chicken breasts are done. Let cool and slice into strips.
- Cook per the instructions on the blog
For Bowl-
- Combine the chicken, quinoa, black beans, tomatoes, bell pepper, avocado, carrots, and canned pineapple together in a large salad bowl. Top with the caribbean jerk marinade as a dressing.
Hope you guys have a great Monday and a good Valentines day. I have never been a big Valentines day person. Probably because my birthday was just 2 weeks prior. We usually just do cards and I cook in. This year Jay works Valentines Day evening so we will be celebrating tonight with a little fondue.
Cheers,
Jess
Cheers,
Jess