High-Protein Meal Prep: Grilled Chicken, Quinoa & Roasted Veggies
Ready in 50 min. Dinner recipe. Perfect for busy weeks: balanced macros, easy to batch cook, and delicious reheated.. Get step-by-step instructions, nutrit
Instructions
Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
Season chicken: In a small bowl, mix 1 tsp salt, ¼ tsp pepper, ½ tsp garlic powder, and 1 tsp paprika. Rub chicken breasts with 1 tbsp olive oil, then evenly coat with spice mix.
Step 3
Grill or pan-sear chicken: Heat a grill or large skillet over medium-high heat. Cook chicken for 6-7 minutes per side, until internal temp reaches 165°F. Let rest 5 minutes, then slice into strips.
Step 4
Cook quinoa: In a medium saucepan, combine rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and set aside.
Step 5
Roast vegetables: On the prepared baking sheet, toss broccoli, bell peppers, and red onion with remaining 2 tbsp olive oil, ½ tsp salt, ¼ tsp pepper, and ½ tsp garlic powder. Spread in a single layer. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.
Step 6
Assemble meal prep containers: Divide quinoa evenly among 4 containers. Top with sliced chicken and roasted vegetables. Let cool completely before sealing lids.
Step 7
Storage: Refrigerate for up to 4 days. Reheat in microwave or oven until warmed through.
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Nutrition Facts
Per serving
Approximate values based on standard ingredients
