Sunday Meal Prep for January 15th, 2017 - Sunday Meal Prep Steps, shopping list, macro counts and more! -

Mexican Quinoa Chicken Salad Lunch Bowls

Yield: 4 bowls 1x
Prep: 15 minutesCook: 30 minutesTotal: 45 minutes

My meal prep this week consisting of mexi-quinoa and baked chicken breast over greens!



For the chicken:

  • 3 large boneless skinless chicken breasts
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon TJs smoke seasoning (smoked paprika will sub)

For the quinoa:

  • 1 tablespoon olive oil (or avocado oil)
  • 34 large jalapeños, diced, stem and seeds removed
  • 1/4 white onion, diced
  • 1 tablespoon minced garlic
  • 1 cup dry white quinoa
  • 1 cup chicken broth
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • 1 (14.5 ounce) can black beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • salt/pepper


  • your favorite greens
  • shredded cheese
  • avocado
  • other salad toppings you like
  • cilantro


  1. Preheat the oven to 400 degrees F.
  2. Place chicken breasts on a foil lined sheet pan. Coat each side with avocado oil, salt, pepper, cumin, chili powder and smoke seasoning, remembering to only put half of the noted amount on each side.
  3. Place in the oven for 25 minutes. Check the temperature after that time, and continue cooking until the internal temperature of the thickest part of the chicken reaches 165 degrees.
  4. While the chicken is cooking, begin working on the quinoa dish. Heat oil in a large skillet over medium high heat. When hot, add the jalapeños and onion. Cook for 4-5 minutes, stirring frequently. Add garlic to the pan and cook for 1 minute, stirring frequently.
  5. Next, add quinoa, chicken broth, tomatoes, beans, chili powder, cumin, salt, and pepper to the pan. Stir to mix all ingredients completely.
  6. Bring to a boil, and then reduce the heat to low. Cover the pan and let it simmer for approximately 20 minutes, or until the quinoa is fully cooked.
  7. When both components have finished cooking, let everything cool for at least 5 minutes. Next, arrange your chicken, quinoa, and favorite greens into airtight storage bowls. You can also pre-mix everything together. Top with shredded cheese or other salad toppings.
  8. Add avocado the morning before eating. Store in an airtight container in the fridge and enjoy within 4 days.


Depending on how much quinoa you prefer, there might be some extra quinoa left from this batch. The original recipe is meant to serve 4-6.

Recipe adapted from One Pan Mexican Quinoa by Damn Delicious.

Nutrition Information

  • Serving Size: 1 bowl
  • Calories: 538
  • Sugar: 6.3g
  • Fat: 9.4g
  • Carbohydrates: 54.8g
  • Fiber: 11.1g
  • Protein: 56.4g
© Author: Danielle
Recipe Card powered byTasty Recipes