Description
Streamline your weekday dining with these balanced, protein-packed chicken bowls. Featuring tender, seasoned grilled chicken breast, fluffy quinoa, and roasted seasonal vegetables, this recipe uses a batch-cooking approach to save you time. Perfect for meal prep, these bowls stay fresh in the refrigerator all week, helping you maintain healthy eating habits and avoid the temptation of takeout during busy evenings.
Ingredients
1.5 lbs chicken breast (cut into 1-inch cubes)
1.5 cups quinoa (rinsed)
2 cups broccoli florets
2 whole bell peppers (diced)
3 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
3 cups water
Salt to taste
Turmeric (dash)
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Rinse the quinoa thoroughly using a fine-mesh sieve.
Combine quinoa, 3 cups water, a pinch of salt, and a dash of turmeric in a saucepan; simmer for 15 minutes until tender and water is absorbed.
Toss the chicken cubes in a bowl with 2 tablespoons of olive oil, smoked paprika, and garlic powder.
Toss the broccoli and bell peppers on a separate baking sheet with the remaining tablespoon of olive oil.
Roast the chicken and vegetables in the preheated oven for 20-25 minutes until chicken is cooked through and vegetables are tender.
Divide the cooked quinoa, roasted chicken, and vegetables into four meal prep containers.
Notes
Store in airtight containers in the refrigerator for up to 4 days. You can add a squeeze of fresh lemon juice or a dollop of hummus before serving for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 85mg