Chicken and Veggie Bowls

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Chicken and Veggie Bowls

Yield: 8

Author: Jennifer Cartier

Prep time: 15 MinInactive time: 20 MinTotal time: 35 Min

This is a versatile and balanced meal prep option. It combines lean protein, veggies, and grains in one simple bowl.

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Ingredients

• 2 chicken breasts, boneless and skinless
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• 2 cups cooked quinoa or brown rice
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup hummus (optional for serving)

Instructions

1. 1. Prepare the chicken: Preheat the oven to 400°F (200°C). Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Place on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Once done, let it rest before slicing.
2. 2. Cook the grains: While the chicken is baking, cook your quinoa or rice according to package instructions.
3. 3. Roast the veggies: Toss the broccoli and bell peppers with a bit of olive oil, salt, and pepper. Roast in the oven at 400°F for 15-20 minutes, stirring halfway through.
4. 4. Assemble: Once everything is cooked, divide the quinoa or rice into 4 containers. Add the sliced chicken, roasted veggies, and cherry tomatoes to each container. If you like, add a dollop of hummus for extra flavour.
5. 5. Store: Cover and refrigerate for up to 4 days. Reheat in the microwave when ready to eat.

Nutrition Facts

Calories

156

Fat

6 g

Sat. Fat

1 g

Carbs

17 g

Fiber

3 g

Net carbs

14 g

Sugar

1 g

Protein

9 g

Sodium

123 mg

Cholesterol

18 mg

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