Roasted Chicken Bowls with Fresh Strawberry Salsa

Roasted Chicken + Strawberry Salsa Bowls

A fresh meal-prep idea that balances savory roasted chicken with a bright, fruity salsa. The strawberry salsa is surprisingly delicious and adds a refreshing contrast to the warm chicken. Makes 2 servings/bowls.

Ingredients:

• 2 boneless skinless chicken breasts
• 1 tsp garlic powder
• 1 Tbsp avocado oil or olive oil
• 1 cup cooked quinoa

Salsa Ingredients:

• 1 cup diced strawberries
• 1 cup diced crisp cucumber
• 1/2 small red onion, diced very small
• One small bunch fresh mint, chopped
• 1 Tbsp high-quality balsamic vinegar
• 1 Tbsp extra virgin olive oil
• Sea salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Place the chicken breasts in a shallow baking dish. Drizzle with 1 tablespoon of oil and season with sea salt, black pepper and garlic powder.

3. Roast the chicken for about 20–25 minutes, until fully cooked and tender. Cooking time may vary depending on breast size—use a thermometer if needed; the internal temperature should reach 165°F (74°C).

4. Remove the chicken from the oven, cover loosely with foil and let it rest until cool enough to handle. Dice the chicken into bite-sized pieces.

5. While the chicken cools, make the salsa: gently combine the diced strawberries, cucumber, finely diced red onion and chopped mint. Whisk together the balsamic vinegar and extra virgin olive oil, then toss with the fruit and vegetables. Season with sea salt and pepper to taste.

6. To assemble two bowls, divide the cooked quinoa evenly between them. Top with the diced roasted chicken, then spoon the strawberry salsa over the top. Garnish with extra mint leaves or sliced strawberries if desired.

7. Store assembled bowls or components in airtight containers in the refrigerator for up to 3–5 days. For best texture, keep the salsa separate until serving if meal-prepping several days ahead.

Enjoy!

❤ Rachel