These quinoa bowls are packed with protein and nutrients so it's a meal you can feel good about! The pulled chicken is made in the slow cooker, so you can set it and forget it.
Line the slow cooker with the onion slices and the juice from 2 limes.
Brush 1 tbsp of olive oil over both sides of the chicken breasts and season both sides with salt to taste, cayenne pepper, and paprika. Top the chicken breasts with the zest from one lime and then place them in the slow cooker for 6 hours on low.
Using two forks, pull the chicken apart and toss it in the juices. Optional: cook for an additional 30 minutes for more flavor.
Roasted Cauliflower
Preheat the oven to 400 F.
Line a sheet pan with foil and place the cauliflower florets on the pan, drizzle with olive oil and season with salt and pepper. For more flavor, you can add your favorite all purpose seasoning.
Bake for 12 minutes or until tender enough to poke with a fork.
Quinoa
Cook the quinoa according to package instructions, then season with salt and pepper to taste and 1 tbsp of extra virgin olive oil.
Notes
*Serve these bowls with the Avocado Mayo or Dill Yogurt Sauce from the meal prep guide!