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Weekly Chicken Meal Prep Bowls

Weekly chicken meal prep bowls with quinoa, veggies, and four vibrant sauces.

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A foundational recipe for effortless, healthy lunches. Tender marinated chicken and versatile roasted vegetables are paired with a grain, creating a base you can customize with different sauces and toppings all week long to avoid lunchtime boredom.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups uncooked quinoa, brown rice, or farro
  • 1 large head broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Marinate the chicken by combining 3 tbsp olive oil, lemon juice, garlic, smoked paprika, oregano, onion powder, 1 tsp salt, and 1/2 tsp pepper in a bowl or bag. Add chicken, coat well, and marinate for 15-30 minutes.
  2. Cook your chosen grain according to package directions. Fluff with a fork and set aside.
  3. Preheat oven to 425°F (220°C). On a baking sheet, toss broccoli and bell pepper with 1 tbsp olive oil, salt, and pepper. Roast in a single layer until tender and slightly caramelized.
  4. Heat a large skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice or dice.
  5. Assemble bowls by dividing the cooked grain, roasted vegetables, and sliced chicken evenly among 4 meal prep containers. Add fresh toppings and sauces just before eating.

Notes

For best results, store sauces and wet toppings like avocado separately to prevent sogginess. The base components will stay fresh in the refrigerator for 3-4 days. Chicken thighs can be used for a richer flavor, and any sturdy vegetable like zucchini or asparagus works well.

Nutrition