This Week's Meal Prep: Balanced Bowls
Ready in 50 min. Lunch recipe. Healthy, customizable bowls for a week of easy lunches or dinners. Get step-by-step instructions, nutrition info, and tips o
Instructions
Step 1
Rinse quinoa under cold water. In a saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
Step 2
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 3
Season chicken breasts with 1 tbsp olive oil, salt, pepper, garlic powder, and paprika. Place on one side of baking sheet.
Step 4
Toss sliced bell peppers, zucchini, and red onion with remaining 1 tbsp olive oil, salt, and pepper. Spread on other side of baking sheet.
Step 5
Roast for 20-25 minutes until chicken reaches 165°F (74°C) and vegetables are tender. Let chicken rest for 5 minutes, then slice.
Step 6
In a small bowl, whisk together lemon juice, tahini, 2 tbsp water, and minced garlic until smooth. Adjust consistency with more water if needed.
Step 7
Divide quinoa among 4 meal prep containers. Top with roasted vegetables, sliced chicken, and cherry tomatoes. Drizzle with dressing and garnish with parsley if using.
Step 8
Seal containers and refrigerate. Reheat in microwave for 2-3 minutes before serving.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
