Healthy Chicken Quinoa Bowls
A balanced and satisfying meal featuring lean chicken, a colorful array of roasted vegetables, and nutrient-rich quinoa. Perfect for meal prepping, offering a delicious and wholesome option for any time of the day.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup quinoa uncooked
- 2 cups water or chicken broth
- 1 head broccoli cut into florets
- 1 large bell pepper any color
- 1 medium zucchini chopped
- 2 medium carrots sliced
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 0.5 tsp paprika
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the cubed chicken, broccoli florets, chopped bell pepper, zucchini, and sliced carrots. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, and paprika. Toss until all ingredients are evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Flip halfway through cooking.
- While the chicken and vegetables are roasting, cook the quinoa. Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- Divide the cooked quinoa among your meal prep containers or serving bowls. Top with the roasted chicken and vegetables. Serve warm or store for later.
Notes
Feel free to vary the vegetables based on seasonality and preference; bell peppers, zucchini, asparagus, or sweet potatoes all work wonderfully. For extra flavor, add a squeeze of lemon juice or a drizzle of balsamic glaze after roasting. These bowls store well in the refrigerator for up to 4 days, making them excellent for meal prep.