Meal Prepping 101: With a Step-by-Step Guide on Quinoa Chicken Bowls with Jenny Backus

In this episode, Jenny returns to share a step-by-step on meal prepping for delicious quinoa chicken bowls. She talks the benefits to meal prepping, hacks to simplify the process, and ways to make this recipe your own. Enjoy and be well!  Special Guest: Jenny Backus, M1 Student at Central WI campus ([email protected]) RECIPE: Ingredients 1 pint container cherry tomatoes, 12 cups mixed greens, spinach or kale, 3 limes, 4 chicken breast, 1 bag tricolor or red quinoa, 1 bag Sartori Reserve Tuscan Blend shredded cheese, 6 tbsp. pesto sauce, olive oil, Italian dressing, Italian seasoning, salt to taste Cooking Directions  If frozen, thaw 2 chicken breasts in refrigerator for 1 day prior to cooking or under running cold water for same day preparation. Tightly saran wrap, date, and freeze remaining chicken for later use. Preheat oven to 375°F. Line baking pan with 2 layers of tin foil. Place chicken atop foil, lightly drizzle with Italian dressing and a salt free seasoning of choice. Add top layer of foil, forming a tin foil tight packet for chicken. Place in oven and cook for approximately 40minutes, or until internal chicken temperature reaches 165°F for at least 30 seconds. While chicken is in the oven, place 2 cups quinoa in sauce pan with 4 cups water. (May substitute chicken broth or use part chicken broth, part water. Liquid:quinoa ratio should be 2:1.) Bring quinoa to a boil. Reduce covered sauce pan to low heat, stirring occasionally to prevent quinoa from sticking. As quinoa and chicken are cooking, halve tomatoes and place in Tupperware. Place ≈ 2 TBSP shredded cheese atop tomatoes. Place 3 tomato and cheese Tupperware in refrigerator. Utilizing half of purchased greens, divide amongst 3 Tupperware containers. Halve 2 limes and place one halve in each greens Tupperware. Wrap leftover lime half tightly in saran wrap. Quinoa will absorb water/chicken broth as it simmers. Cooking is complete when quinoa is light and fluffy. Remove from heat and divide quinoa into 5-6 Tupperware containers for the week. Remove cooked chicken breast from the oven and slice. Divide 2 chicken breasts between 3 quinoa containers and top each with 1 TBSP pesto sauce. Chill all Tupperware containers. Meal prep for the next 3 days (and quinoa for the week) is complete! Wellness dimensions covered: Physical, Financial   Have an idea for the podcast or would you like to be a guest? Email Kerri at [email protected]!