This is one gigantic protein packed, flavorful meal that not only can you make/prep ahead of time but will provide lunches all week long.
1 can of black beans (I usually make them from dry beans and freeze in sections, whatever you have time for)
1/2 chopped red bell pepper
1/2 chopped green bell pepper
1 can of diced tomatoes drained
1/2 cup of corn
1/2- 1 chicken breast per person
1/2 poblano pepper
2 slices of prosciutto chopped
2 tbsp chopped red onion
2 tbsp chopped cilantro
First combine your quinoa, corn, beans, bell pepper and diced tomatoes in a bowl and put to the side. Next slice a pouch into your chicken breast to stuff 2 tbsp of diced poblano and prosciutto, bake or grill. While the chicken is baking mix your avocado, red onion and cilantro in a bowl. When the chicken is cooked place it on top of the quinoa and place a dollop of guacamole on the chicken breast.
All of this can be cooked or prepped on the weekend for the week or whatever day you prep/bulk cook.