45-Minute Chicken & Veggie Meal Prep
Ready in 45 min. Lunch recipe. Perfectly portioned lunches for the week with minimal effort. Get step-by-step instructions, nutrition info, and tips on Pla
Instructions
Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
Pat chicken breasts dry with paper towels. Drizzle with 1 tbsp olive oil and season both sides with garlic powder, paprika, ½ tsp salt, and ¼ tsp black pepper. Place on one side of the baking sheet.
Step 3
In a large bowl, toss broccoli florets and sliced bell peppers with 2 tbsp olive oil, remaining ½ tsp salt, and ¼ tsp black pepper. Spread on the other side of the baking sheet.
Step 4
Bake for 25-30 minutes until chicken reaches 165°F (74°C) internal temperature and vegetables are tender and slightly charred.
Step 5
While baking, rinse quinoa under cold water. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and stir in lemon juice.
Step 6
Remove chicken and vegetables from oven. Let chicken rest for 5 minutes, then slice into strips.
Step 7
Divide quinoa evenly among 4 meal prep containers. Top with sliced chicken and roasted vegetables. Seal and refrigerate for up to 4 days.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
