Description
Quick, healthy lunch bowls with roasted chicken, whole grain pasta, fresh spinach, cherry tomatoes, and zesty lemon-dijon dressing. No pork or alcohol, perfect for 48-hour storage.
Ingredients
1.5 lbs (680g) skinless, boneless chicken thighs
8 oz (225g) whole wheat rotini or penne pasta
4 cups (90g) fresh or baby spinach
1 pint (150g) cherry tomatoes, halved
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1/4 cup (15g) pine nuts
1 tsp thyme
Salt and pepper to taste
Instructions
Pat chicken dry and season with salt/pepper. Roast at 400°F (200°C) for 12-15 minutes
Boil salted water, cook pasta 7 minutes, drain and rinse with cold water
Toss halved tomatoes with olive oil, salt, and thyme; roast at 400°F (200°C) for 10 minutes
Stack spinach, roll, and slice into 1-inch ribbons
Portion pasta, greens, tomatoes, and cooled chicken into 21-oz containers
Drizzle 1 tbsp dressing (mix olive oil, lemon, Dijon) per container
Seal containers, label with prep date, and refrigerate below 37°F (3°C)
Notes
Toast pine nuts in a dry skillet until golden
Use segmented meal prep containers for layered crispness
Store up to 48 hours in refrigerator
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg