Weekly Meal Prep: Healthy and Delicious Meals for Every Day
A balanced meal prep recipe featuring chicken, quinoa, roasted vegetables, and sweet potatoes, designed for convenience and nutrition.
Equipment
- oven
- saucepan
- Baking sheets
- mixing bowls
- Fine-mesh strainer
Ingredients
Chicken Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste salt and pepper
Quinoa Ingredients
- 1 cup quinoa
- 2 cups vegetable broth or water
- to taste salt
Roasted Vegetables Ingredients
- 2 cups broccoli florets
- 2 cups bell peppers, chopped
- 2 tablespoons olive oil
- to taste salt and pepper
- 1 teaspoon Italian seasoning
Sweet Potatoes Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- to taste salt and pepper
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Coat each chicken breast with the marinade and let sit for 15 minutes.
- Place marinated chicken on a baking sheet and bake for 25-30 minutes until juices run clear.
- Rinse quinoa under cold water, then combine with vegetable broth or water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes.
- On a separate baking sheet, toss broccoli and bell peppers with olive oil, salt, pepper, and Italian seasoning. Roast for 20-25 minutes.
- On another baking sheet, toss diced sweet potatoes with olive oil, salt, pepper, and cinnamon. Roast for 25-30 minutes.
- Assemble meal prep containers by dividing chicken, quinoa, roasted vegetables, and sweet potatoes evenly.
Notes
Use fresh ingredients for the best flavor and nutrition. Store meals in airtight containers and label with dates.