The summery flavors of caprese (tomato, mozzarella, and basil) come to life all year round in this bright and colorful meal. Red onion and bell pepper-studded quinoa serves as the base for balsamic-marinated grilled chicken and grape tomatoes. A side of basil balsamic vinaigrette is served for drizzling over the chicken and quinoa. Bocconcini, AKA mini mozzarella balls, are included on the side (be sure to remove them before heating) for perfect textural contrast.

Ingredients: chicken breast, broccoli, grape tomatoes, water, quinoa, olive oil, diced red peppers (red sweet pepper, water, citric acid), fresh mozzarella (pasteurized cow’s milk, vinegar, salt, and enzymes), onions, balsamic vinegar, garlic, basil, roasted garlic oil (olive oil, garlic), sea salt, dijon mustard (distilled vinegar, water, #1 grade mustard seed, salt, chardonnay wine, citric acid, tartaric acid, spices and turmeric), honey, black pepper, toasted garlic powder, italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil), dried parsley, dried basil, xanthan gum, oregano