25-Minute Protein Bowl (Print Version)
# Ingredients:
→ Spicy Chicken
01 -
1 cup quinoa
02 -
1 cup water
03 -
14 ounces of mild salsa sauce (400g)
04 -
1/2 tsp salt
05 -
1/2 tsp black pepper
06 -
1 tsp olive oil
07 -
1 lb chicken breasts, cut into 6 pieces (450g)
08 -
1 tsp cumin
09 -
1 tsp paprika
10 -
2 tsp garlic powder
11 -
2 tsp chili powder
→ For Later
12 -
14-ounce can red kidney beans, rinsed & drained
13 -
Fresh parsley, chopped
14 -
1 red bell pepper, sliced
15 -
1 green bell pepper, sliced
# Instructions:
01 -
Add quinoa, water, mild salsa sauce, salt, black pepper, and olive oil to the Instant Pot. Cut chicken breasts into approximately 6 pieces and place them on top of the quinoa mixture.
02 -
Sprinkle the cumin, paprika, garlic powder, and chili powder over the chicken pieces in the Instant Pot.
03 -
Close the Instant Pot lid and set to cook on high pressure for 8 minutes. Once the cooking cycle is complete, quickly release the pressure using the valve.
04 -
Divide the cooked chicken and quinoa mixture evenly among three meal prep containers. Sprinkle with chopped fresh parsley.
05 -
Add the sliced red and green bell peppers and the rinsed and drained kidney beans to separate compartments in your meal prep containers. This keeps them fresh and prevents them from getting soggy.
06 -
Seal the containers and refrigerate for up to 3 days.
# Notes:
01 -
This recipe makes 3 meal prep bowls with 65g of protein per serving.
02 -
You can adjust the spice level by using hot salsa instead of mild or adding more chili powder.
03 -
These meal prep bowls will stay fresh in the refrigerator for up to 3 days.