Peach Corn Chicken Quinoa Prep Bowls

Ingredients

• 1 cup dry quinoa, rinsed
• 2 cups water or low-sodium chicken broth
• 1 pound cooked chicken breast, sliced or shredded
• 2 ripe peaches, sliced
• 1 cup corn kernels, fresh or thawed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 4 cups arugula or romaine
• 1/3 cup feta, crumbled
• 1/4 cup toasted pumpkin seeds
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Optional: 2 tablespoons chopped basil or mint

Method

1. Cook quinoa with water or broth, then cool slightly.
2. Whisk olive oil, vinegar, lemon juice, Dijon, honey, salt, and pepper.
3. Divide greens and quinoa into four containers.
4. Add chicken, peaches, corn, tomatoes, cucumber, feta, and pumpkin seeds.
5. Pack dressing separately until serving.
6. Finish with basil or mint if using.