Weekly Chicken & Vegetable Meal Prep
Ready in 75 min. Lunch recipe. A versatile base for 4 different meals throughout the week. Get step-by-step instructions, nutrition info, and tips on Plate
Instructions
Step 1
1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Step 2
2. In a small bowl, whisk together 2 tbsp olive oil, soy sauce, honey, lime juice, minced garlic, 1/2 tsp salt, and black pepper to create the marinade.
Step 3
3. Place chicken cubes in a large bowl, pour half of the marinade over them, and toss to coat. Let marinate for 15 minutes while preparing vegetables.
Step 4
4. Toss broccoli florets and sliced bell peppers with remaining 1 tbsp olive oil and 1/2 tsp salt on one baking sheet. Spread in a single layer.
Step 5
5. Place marinated chicken on the other baking sheet in a single layer.
Step 6
6. Roast vegetables and chicken in preheated oven for 20-25 minutes, until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender-crisp.
Step 7
7. While roasting, cook quinoa according to package instructions (typically 1.5 cups quinoa to 3 cups water, simmer for 15 minutes, then let stand covered for 5 minutes).
Step 8
8. Divide cooked quinoa, roasted chicken, and vegetables evenly among 4 meal prep containers. Store remaining marinade separately in a small container.
Step 9
9. To create meals throughout the week: Day 1 - Chicken quinoa bowls with extra marinade drizzled over. Day 2 - Stir-fry by quickly reheating with a splash of water in a pan. Day 3 - Salad by serving cold over mixed greens with avocado. Day 4 - Wraps by warming chicken and vegetables and wrapping in tortillas.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
