Easy Weekly Meal Prep: Healthy Chicken, Quinoa & Veggies
A guide to preparing nutritious meals featuring chicken, quinoa, and a variety of vegetables for the week.
Equipment
- oven
- medium saucepan
- baking sheet
- Fine-mesh strainer
- Meal prep containers
Ingredients
Chicken Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Quinoa Ingredients
- 1 cup quinoa
- 2 cups vegetable broth or water
- Salt to taste
Roasted Vegetables Ingredients
- 2 cups broccoli florets
- 2 cups bell peppers, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Salad Ingredients
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/4 cup balsamic vinaigrette
Instructions
- Marinate the chicken by mixing olive oil, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Coat the chicken breasts and let sit for at least 15 minutes.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Bake the marinated chicken for 25-30 minutes until cooked through.
- Rinse the quinoa under cold water. In a saucepan, bring vegetable broth or water to a boil, add quinoa and salt, reduce heat, cover, and simmer for 15 minutes.
- Prepare the vegetables by tossing broccoli and bell peppers with olive oil, salt, pepper, and Italian seasoning. Roast in the oven for 20-25 minutes.
- Combine mixed greens, cherry tomatoes, and cucumber in a bowl. Drizzle with balsamic vinaigrette just before serving.
- Portion the cooked chicken, quinoa, and roasted vegetables into meal prep containers. Keep the salad separate to maintain freshness.
Notes
Meal prep can be stored in the fridge for 4-5 days. Use airtight containers for best results.