Meal Prep For The Week: Flavorful Chicken & Vegetable Quinoa Bowls
This colorful and nutritious chicken and vegetable quinoa bowl recipe is designed for meal prep enthusiasts looking to create a week"s worth of healthy lunches or dinners."
Equipment
- Large bowl
- Baking sheet
- Medium saucepan
- Cutting board
- Chef"s knife"
- Roasting pan or skillet
- Meal prep containers
Ingredients
For the Chicken Marinade
- 1 lb boneless, skinless chicken breasts approximately 450g
- 3 tablespoons olive oil for marinade
- 1 medium lemon juiced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Quinoa
- 1 cup quinoa rinsed before cooking
- 2 cups low-sodium chicken broth or water
For the Vegetables
- 1 medium red bell pepper diced
- 1 medium zucchini diced
- 1 cup cherry tomatoes halved
- 1 cup broccoli florets
- 2 tablespoons olive oil for roasting
For Topping
- ½ cup feta cheese crumbled, optional
- Fresh parsley chopped, for garnish
Instructions
- In a large bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken breasts, cover, and marinate in the fridge for 15 minutes.
- In a medium saucepan, bring the chicken broth (or water) to a boil. Add rinsed quinoa, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
- Preheat the oven to 425°F (220°C). Toss bell pepper, zucchini, cherry tomatoes, and broccoli with olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until tender and slightly charred.
- While the vegetables roast, heat a large skillet over medium-high heat. Sear marinated chicken for 6-7 minutes per side or until internal temperature reaches 165°F (75°C). Let rest before slicing.
- Divide quinoa among meal prep containers. Top with sliced chicken and roasted vegetables. Sprinkle feta cheese and parsley if desired.
Notes
Feel free to add different herbs or spices to the marinade for variety. Store in the fridge for easy access to healthy meals all week!