Ingredients
- 2 pounds of boneless, skinless chicken breasts
- 8 slices of bacon
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked quinoa
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Juice of 1 lemon
- Optional: hot sauce for serving
Feel free to substitute chicken thighs for the breasts if you prefer a juicier cut, and swap quinoa with rice or another grain of your choice. The ingredients here are flexible, just like the meals we used to create on the fly in my family kitchen.
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Season the chicken breasts with garlic powder, paprika, salt, and pepper. Drizzle with olive oil and place them on the prepared baking sheet.
- Place the bacon slices on another baking sheet.
- Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F. Cook the bacon for 10-15 minutes until crispy. Remove both from the oven and let them cool slightly.
- While the chicken and bacon are baking, prepare the quinoa according to package instructions and set aside.
- In a large bowl, combine the cooked quinoa, baby spinach, cherry tomatoes, and lemon juice. Toss to combine.
- Slice the chicken and crumble the bacon into pieces.
- Assemble the meal prep bowls by dividing the quinoa mixture among four containers. Top with sliced chicken, bacon, and avocado slices. Add a splash of hot sauce if desired.
Cooking with my abuela taught me to rely on my senses, tasting and adjusting as I go. Feel free to do the same with these bowls, adding more seasoning or lemon juice to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International