Sunday Prep Day: Meal Prep for the Week
Ready in 120 min. Lunch recipe. A complete guide to preparing healthy, delicious meals in advance for busy weekdays. Get step-by-step instructions, nutriti
Instructions
Step 1
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Step 2
Season chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper, garlic powder, and paprika. Place on one baking sheet.
Step 3
Cut broccoli into florets, bell peppers into strips, and sweet potatoes into ½-inch cubes. Toss vegetables with 2 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Spread on the second baking sheet.
Step 4
Roast chicken for 25-30 minutes until internal temperature reaches 165°F (74°C). Roast vegetables for 20-25 minutes until tender and slightly browned.
Step 5
While roasting, rinse quinoa under cold water. In a saucepan, combine quinoa and water/broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.
Step 6
Make lemon-Dijon sauce: whisk together lemon juice, Dijon mustard, honey, and parsley in a small bowl.
Step 7
Let chicken rest for 5 minutes, then slice into strips. Portion chicken, vegetables, and quinoa into 5 airtight containers. Drizzle with sauce or store sauce separately.
Step 8
Label containers with dates and store in the refrigerator for up to 5 days. Reheat in microwave for 1-2 minutes before serving.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
