Description
A balanced and convenient meal prep option featuring seasoned chicken, fluffy quinoa, and colorful vegetables. Perfect for busy weeks when you want nutritious meals ready to enjoy.
Ingredients
2 large boneless skinless chicken breasts (about 450 g / 1 lb)
1 tablespoon olive oil (15 ml)
1 teaspoon paprika (5 g)
1 teaspoon garlic powder (5 g)
1/2 teaspoon ground cumin (2 g)
1/2 teaspoon black pepper (2 g)
1 teaspoon salt (5 g)
1 teaspoon lemon juice (5 ml)
1 cup uncooked quinoa (185 g)
2 cups water (480 ml)
1/4 teaspoon salt (1 g)
1 cup broccoli florets (90 g)
1 cup diced bell peppers (150 g)
1 cup cucumber slices (120 g)
1 cup shredded carrots (110 g)
1 cup cherry tomatoes (150 g)
1 tablespoon olive oil (15 ml)
1/2 teaspoon salt (2 g)
1/4 teaspoon black pepper (1 g)
1/2 cup plain Greek yogurt (120 g)
1 tablespoon lemon juice (15 ml)
1 teaspoon olive oil (5 ml)
1/2 teaspoon garlic powder (2 g)
1/4 teaspoon salt (1 g)
Instructions
Rinse the quinoa under cold water. Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.
Preheat the oven to 200°C (400°F). Season the chicken with olive oil, paprika, garlic powder, cumin, salt, black pepper, and lemon juice.
Place the chicken on a baking tray and bake for 18–22 minutes until fully cooked. Rest for 5 minutes and slice.
Toss broccoli and bell peppers with olive oil, salt, and pepper. Roast in the oven for about 15 minutes until tender.
Mix Greek yogurt, lemon juice, olive oil, garlic powder, and salt to create the yogurt sauce.
Divide quinoa into four meal prep containers. Add sliced chicken, roasted vegetables, cucumber, carrots, and cherry tomatoes.
Add the yogurt sauce before serving or store it separately.
Notes
Store the bowls in airtight containers in the refrigerator for up to four days.
Keep the yogurt sauce separate if you want the vegetables to remain crisp.
Swap quinoa with brown rice, farro, or cauliflower rice if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes