Description
These nutrient-dense meal prep bowls are perfect for busy professionals looking to maintain a healthy diet throughout the work week. Featuring tender cubed chicken breast, roasted sweet potatoes, fresh bell peppers, and broccoli, this meal combination provides a boost of lean protein and essential complex carbohydrates. By batch-roasting these ingredients, you ensure a delicious, satisfying lunch is ready for you whenever you need it.
Ingredients
1.5 lbs chicken breast, cut into 1-inch cubes
2 large sweet potatoes, diced
3 tbsp extra virgin olive oil
4 cloves garlic, minced
1 medium red onion, roughly chopped
2 whole bell peppers, chopped into strips
2 cups fresh broccoli florets
2 cups cooked quinoa
1/2 cup feta cheese, crumbled
1 tbsp dried herbs (thyme, rosemary, and oregano)
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Combine cubed chicken with olive oil, half the minced garlic, and two-thirds of the dried herb mix in a large bowl.
On a large sheet pan, toss the sweet potatoes, onions, and bell peppers with the remaining olive oil, garlic, and herbs.
Spread the seasoned chicken across the sheet pan with vegetables or use a separate pan to ensure even roasting.
Roast for 20 minutes, then add the broccoli florets to the pan.
Continue roasting for another 10-15 minutes until the chicken is cooked through and vegetables are tender.
Divide the cooked quinoa into four meal prep containers.
Top with the roasted chicken and vegetable mixture.
Sprinkle with crumbled feta cheese before sealing for storage.
Notes
Keep refrigerated for up to 4 days. Broccoli can be steamed separately if you prefer a crunchier texture. Brown rice is an excellent alternative to quinoa.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg