Husband's Favorite Meal Prep Bowls
Ready in 50 min. Lunch recipe. Easy, healthy, and delicious make-ahead lunches for two. 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
Cut chicken breasts into 1-inch cubes. In a bowl, toss chicken with 1 tbsp olive oil, garlic powder, paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
Step 3
Spread chicken on one half of the baking sheet. In the same bowl, toss broccoli and bell peppers with 1 tbsp olive oil, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Spread on the other half of the sheet.
Step 4
Roast in oven for 20-25 minutes, stirring halfway, until chicken is cooked through and vegetables are tender and slightly charred.
Step 5
While roasting, rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Step 6
In a small bowl, whisk together remaining 1 tbsp olive oil and lemon juice to make a simple dressing.
Step 7
Assemble meal prep bowls: Divide quinoa evenly among 4 containers. Top with roasted chicken and vegetables. Drizzle with lemon dressing. Seal and refrigerate for up to 4 days.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
