Weekly Meal Prep: Chicken & Veggie Power Bowls
Ready in 70 min. Lunch recipe. A balanced, make-ahead recipe perfect for healthy lunches or dinners all week long.. Get step-by-step instructions, nutritio
Instructions
Step 1
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Step 2
In a large bowl, toss chicken cubes with 1 tablespoon olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, garlic powder, and paprika until evenly coated. Spread on one baking sheet.
Step 3
In the same bowl, combine broccoli, bell peppers, and red onion with remaining 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Spread on the second baking sheet.
Step 4
Roast chicken for 20-25 minutes until cooked through (internal temperature 165°F/74°C) and veggies for 25-30 minutes until tender and slightly charred, stirring halfway through.
Step 5
While roasting, cook quinoa: In a medium saucepan, bring quinoa and water or broth 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
Let chicken and veggies cool slightly. Divide quinoa, chicken, and veggies evenly among 5 airtight containers. Drizzle with lemon juice and garnish with parsley if using. Seal and refrigerate for up to 5 days.
Step 7
To serve, reheat in microwave for 1-2 minutes until warm, or enjoy cold.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
