Bruschetta Chicken Meal Prep

For the Bruschetta Mixture:

• 16 oz cherry tomatoes, quartered

• 1 red onion, chopped small

• 4 T Fresh basil, chopped

• 8 cloves garlic, minced

• 1 t salt

• 1 t pepper

• 1/3 c EVOO

• 1/2 c parmesan, freshly grated

• 6 T balsamic vinegar

For the Chicken:

• 5 lbs chicken breast, cut into thin slices

• 1 1/2 c dry white wine

• 1 c balsamic vinegar

• 2 T whole-grain mustard

• 2 cloves garlic, minced

• 1 t salt

• 1 t pepper

• 1/4 t red pepper flakes

• 3 T EVOO

For the Bowl:

• 1 c quinoa, dry

Directions:

1. Whisk together marinade ingredients (except EVOO) and add to a refrigerator-safe bowl with a lid. Add chicken and toss to coat. Marinate in the fridge for 2 hours, up to overnight.

2. Heat EVOO in a cast iron pan over medium heat. Once warm, add the chicken in a single layer and cook until cooked through and the internal temperature reaches 165F. You’ll have to work in batches so the pan is not overcrowded (which is important for even cooking).

3. While the chicken is cooking toss together the tomatoes, onion, basil, garlic, salt, pepper, and EVOO. Add the parmesan and toss to combine. Cover and let rest in the refrigerator.

4. Also while the chicken is cooking, make the quinoa. Cook according to package instructions, then set aside.

5. When both the chicken and rice have finished cooking, add the balsamic vinegar to the bruschetta mixture and toss to combine.

6. Assemble! Portion everything out into 10 meal prep containers and store in the refrigerator for up to a week.

Enjoy!!