Chicken Marsala Bowls Meal Prep {One of my FAVORITE Prep-ahead ideas!} makes abo…

Chicken Marsala Bowls Meal Prep {One of my FAVORITE Prep-ahead ideas!}
makes about 2 servings
3 Tbsp coconut oil, divided
1.5 cup uncooked quinoa, rinsed in cold water and then
drained very well
2 cups organic chicken broth, low sodium, divided
1/2 tsp sea salt
1/2 tsp pepper
1 tsp Marsala Spices
12 oz fresh baby spinach
1 lb mushrooms, sliced
1 lb chicken breasts, cut into bite-size pieces
2 Tbsp fresh thyme leaves
Heat coconut oil in a pan, then add chicken pieces. Sprinkle
with sea salt, pepper and marsala spices. Sauté for about
5 minutes until nicely browned. Set aside.
Heat 1 tsp oil in the same pan, over med-high heat. Add
mushrooms, cook 6-8 minutes until nicely brown. Remove
from pan.
Add remaining coconut oil, add spinach and cook for 1-2
minutes until wilted.
Add quinoa to a small saucepan, over med-high heat. Pour
over the chicken broth. Bring to boil, reduce heat, cover.
Remove from heat, and let stand 10 minutes until it
becomes nice and fluffy.
Divide equally between 4 bowls, the quinoa, spinach,
mushrooms and chicken. Garnish with fresh thyme.
Serve it straight away or you can store it in the fridge for up to
5 days.
❤ Rachel
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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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