Description
A balanced and satisfying meal prep recipe featuring lean chicken breast, protein-rich quinoa, and a colorful medley of roasted vegetables. Perfect for your fat loss journey.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups quinoa, rinsed
- 4 cups low-sodium chicken broth or water
- 1 large head of broccoli, cut into florets
- 2 bell peppers (any color), chopped
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- 1. Preheat oven to 400°F (200°C). Toss broccoli, bell peppers, and red onion with 1 tbsp olive oil, paprika, garlic powder, oregano, salt, and pepper on a baking sheet. Roast for 20-25 mins.
- 2. Cook quinoa: Combine rinsed quinoa with chicken broth/water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 mins. Let steam for 5 mins.
- 3. Season chicken breasts with salt and pepper. Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 5-7 mins per side until cooked through (165°F/74°C). Rest for 5-10 mins, then slice.
- 4. Assemble bowls: Divide quinoa, top with roasted vegetables and sliced chicken.
Notes
Store in airtight containers in the refrigerator for up to 4 days. Reheat in microwave or on stovetop/oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Meal Prep
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 450-500
- Sugar: Approx. 8-10g
- Sodium: Approx. 300-500mg (depending on broth)
- Fat: Approx. 15-20g
- Carbohydrates: Approx. 40-45g
- Fiber: Approx. 8-10g
- Protein: Approx. 35-40g