Ingredients
For the vegetables:
Half of the sheet pan vegetables from dinner (link to other recipe)
4 cups arugula, loosely packed
For the quinoa:
1/2 cup dried quinoa
1 cup water
For the chicken:
1x piece Massimos to-go chicken, sliced & divided into 2 servings
For the dressing:
½ cup olive oil
¼ cup balsamic vinegar
Salt and pepper to taste
Toppings:
½ cup shredded parmesan cheese
Instructions
- Cook the quinoa according to package directions.
- Prep the chicken and vegetables from the sheet pan dinner: pack cold to take for lunch or reheat gently at 325F for 10-12 minutes until warm if eating immediately.
- Make the dressing by mixing or shaking in a jar the olive oil, balsamic vinegar and salt & pepper.
To assemble the bowls:
- Add the quinoa as the base of the bowl
- Add the arugula
- Slice the chicken and divide between the two bowls
- Divide up the roasted vegetables between two bowls
- Add the dressing if eating immediately or serve on the side if packing for lunch
- Top with shredded parmesan cheese and additional salt & pepper to taste
TIPS
- This is great to meal prep. Make the chicken and vegetables sheet pan for dinner, then save half of the chicken and vegetables to make these bowls for lunch the next day.