Salsa Verde Chicken Power Bowl

Rinse 0.5 cup quinoa thoroughly in a fine-mesh strainer to remove any bitter saponins. In a microwave-safe bowl, combine the rinsed quinoa with 1 cup water and a pinch of salt. Cover with a microwave-safe plate and microwave on high for 8 minutes, then let stand, covered, for 2 minutes to finish steaming. Fluff with a fork and let cool.

While the quinoa cooks, halve 0.5 cup cherry tomatoes, finely chop 0.25 cup fresh cilantro, and drain and rinse 0.25 cup canned black beans.

Cut 0.5 medium avocado into bite-sized cubes. Squeeze the juice of half of the lime (about 1 tbsp) directly over the avocado cubes and toss gently to coat completely; this acidity prevents the avocado from browning while in your lunchbox.

Retrieve the 1.0 lb leftover boneless skinless chicken breast (cooked in salsa verde from Day 1). Shred or slice the cold chicken into bite-sized pieces, ensuring any clinging salsa verde is distributed evenly.

Assemble the power bowl: In a leak-proof travel container, layer the cooled fluffed quinoa at the bottom. Arrange the shredded salsa verde chicken, halved cherry tomatoes, rinsed black beans, and lime-coated avocado in distinct sections on top.

Garnish the bowl with 1 tbsp pumpkin seeds and 0.25 cup chopped fresh cilantro. Pack the remaining lime half separately. Seal the container tightly and store in an insulated lunch bag with an ice pack to keep it cold until lunchtime. Squeeze the fresh lime juice over the bowl right before eating.