Big Batch Meal Prep for the Week
Ready in 75 min. Dinner recipe. Efficient, balanced, and delicious meals to fuel your week. Get step-by-step instructions, nutrition info, and tips on Plat
Instructions
Step 1
Preheat oven to 400°F (200°C).
Step 2
Season chicken breasts with 2 tbsp olive oil, oregano, garlic powder, 1 tsp salt, and 1/2 tsp pepper. Place on a baking sheet.
Step 3
Bake chicken for 20-25 minutes or until internal temperature reaches 165°F. Let rest, then slice or shred.
Step 4
Meanwhile, in a medium saucepan, combine quinoa and water/broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
Step 5
On a separate baking sheet, toss broccoli, bell peppers, and red onion with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.
Step 6
In a small bowl, whisk together dressing ingredients: olive oil, lemon juice, Dijon mustard, minced garlic, 1/2 tsp salt, and 1/4 tsp pepper.
Step 7
Divide quinoa, roasted vegetables, and chicken among 5 meal prep containers. Drizzle each with about 1 tbsp of dressing (or keep dressing separate to add later).
Step 8
Refrigerate for up to 5 days. Reheat in microwave or oven. Add fresh herbs or avocado before serving if desired.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
