loaded bacon chicken caprese quinoa bowls

hi friends, happy monday, and a big, exuberant wave to you from me and my productive self this morning. i worked a full week for the first time since moving east/south and my first thought was wow this feels unfamiliar but boy did i love it, and, it sounds so pretentious and ridiculous that i really have to face myself in the mirror with these thoughts. i get it, but this was the way things shook out and i’m truly just v grateful to 1) have a job and 2) have ample time to sit on my deck and read. there’s always sunshine with the rain, you know?

last week was filled with work days, a new friend date (it went well! we have a second this week!!!), lots of reading, even more sunshine, some field sprints, prepping pulled pork, a trip to the pacific islands complete with grilled pig ears and a lot of rum, laundry, and watching golf. really just a smattering of all life’s riches packed into a few neat little days. i also made these loaded bacon chicken caprese quinoa bowls for me, and for you, and i know you’re going to love them. please observe above and below and begin to get excited.

essentially what we’re doing here is taking all the best bits from caprese (balsamic and basil marinated tomatoes, plus pillowy mozzarella balls) and packing it in with greens, chicken, bacon for salt and crunch, radishes for more crunch, avocado to give this a fresh feel, and quinoa to get things a little more robust. i used leftover chicken breasts for my bowls - such a great way to use it up - and really dug in with the tangy salty creamy crunchy vibes everything else brings to the bowl. there is a lot happening here but it still feels light and bright and is truly SO easy, and so delicious.

a few things before we get started:

- these bowls are LOADED, which implies, go nuts! pack these babies with as many goodies as your heart sees fit, and then extra on top if that’s your jam
- this is a great prep-ahead weekday lunch because you can pre-cook the chicken, bacon, and quinoa ahead of time and assemble when you’re ready
- totally customizable! not feeling the bacon? skip it! want to do salmon instead of chicken? love that move for you. add some fresh, springy asparagus? yes, yes
- the recipe is written for two servings because i wanted to have it twice for lunch last week, but it’s super easily doubled or tripled if you want to have meals planned for the whole week
- if you are prepping ahead, wait until you’re ready to eat to dress the salad and slice the avocado

loaded bacon chicken caprese quinoa bowls
makes: 2 bowls (easily doubled, or tripled)
prep time: 5 minutes
cook time: 20 minutes

for the salad:
2 chicken breasts, cooked and shredded or chopped (leftover chicken is great for this!)
6 pieces of bacon
1/2c quinoa
1c grape or cherry tomatoes, halved
1/2c radishes, sliced
1 avocado, sliced
4c spinach, arugula, kale, whatever greens you like
1c mozzarella balls
1c fresh basil leaves, chopped
1tbsp balsamic vinegar
pinch of salt

for the dressing:
1/4c olive oil
2tbsp balsamic vinegar
1tbsp dijon mustard
1tbsp honey

preheat the oven to 375.
mix the tomatoes with the basil, balsamic, and salt in a bowl and set aside. in a separate bowl, whisk the ingredients for the dressing, and set aside, too.

arrange the strips of bacon on a baking sheet and transfer to the oven for 15 minutes or until crispy. meanwhile, cook the quinoa to package instructions.

once the bacon and quinoa are cooked through, assemble the bowls! layer your bowl with greens on the bottom, then quinoa, chicken, caprese marinated tomatoes, radishes, avocado, and mozzarella. crumble the bacon on top, then pour the dressing over. toss to combine, and dig in!