Easy Chicken & Veggie Meal Prep Bowls
Ready in 45 min. Lunch recipe. Healthy, balanced lunches for a productive work week. Get step-by-step instructions, nutrition info, and tips on PlateIQ.
Instructions
Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
Season chicken breasts with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, and paprika. Place on one side of the baking sheet.
Step 3
In a small saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
Step 4
Toss broccoli, bell peppers, and cherry tomatoes with 2 tbsp olive oil, lemon juice, minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Spread vegetables on the other side of the baking sheet.
Step 5
Bake chicken and vegetables for 20-25 minutes, until chicken reaches 165°F internally and vegetables are tender. Let chicken rest 5 minutes, then slice.
Step 6
Divide quinoa among 4 meal prep containers. Top with sliced chicken and roasted vegetables. Let cool completely before sealing and refrigerating.
Step 7
Store in the refrigerator for up to 4 days. Reheat in microwave for 2-3 minutes before serving.
People Also Ask
Reviews
Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
