Make-Ahead Chicken & Veggie Lunch Bowls for Family

Cook the quinoa: rinse quinoa in a fine mesh sieve, then combine with broth or water in a saucepan. Bring to a simmer, cover, and cook 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.

Make the lemon-herb dressing: whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, 1/2 tsp salt and 1/4 tsp black pepper. Stir in chopped parsley and set aside.

Season the chicken: pat chicken dry and rub with 1 tbsp olive oil, garlic powder, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper.

Cook the chicken: heat a large skillet or grill pan over medium-high heat. Cook chicken 5-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then slice thinly.

Prep the veggies: halve cherry tomatoes, slice cucumber and peppers, crumble feta, and slice avocado if using. Toss baby spinach with a little dressing to lightly coat.

Assemble bowls: divide quinoa among six containers, top with baby spinach, sliced chicken, tomatoes, cucumber, peppers, a spoonful of hummus, crumbled feta and a lemon wedge. Drizzle remaining dressing or pack it separately.

Pack and store: let warm components cool slightly before sealing containers. Refrigerate up to 4 days. Pack avocado separately or add the day-of to prevent browning.

Serve: bowls are great cold or at room temperature; to warm, microwave for 60-90 seconds (remove hummus and avocado before heating) and add fresh toppings after reheating.