This Week's Meal Prep: Birthday Celebration Edition
Ready in 85 min. Dinner recipe. Make-ahead meals for a festive and stress-free birthday week. Get step-by-step instructions, nutrition info, and tips on Pl
Instructions
Step 1
Step 1: Marinate the chicken. In a bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper. Add chicken breasts and coat evenly. Cover and refrigerate for at least 30 minutes or overnight.
Step 2
Step 2: Cook quinoa. In a saucepan, bring water and quinoa to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
Step 3
Step 3: Roast vegetables. Preheat oven to 400°F (200°C). Toss broccoli, bell peppers, and red onion with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned. Let cool.
Step 4
Step 4: Cook chicken. Heat a grill pan or skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes then slice.
Step 5
Step 5: Prepare quinoa salad. In a large bowl, combine cooled quinoa, cucumber, tomatoes, red onion, and parsley. Drizzle with lemon juice and olive oil, season with salt and pepper, and toss well.
Step 6
Step 6: Make chocolate mousse. In a food processor, blend avocados, cocoa powder, maple syrup, vanilla, and salt until smooth and creamy. Refrigerate until serving.
Step 7
Step 7: Assemble meal prep containers. Divide chicken, quinoa salad, and roasted veggies into 4 containers. Keep mousse in separate small containers. Refrigerate for up to 4 days. Reheat chicken and veggies before serving, enjoy quinoa salad cold or at room temperature.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
