Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 cup quinoa, rinsed
- 2 cups broccoli florets
- 1 large sweet potato, diced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 avocado, sliced
- ½ cup cherry tomatoes
- 1 tbsp lemon juice
- Fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potato and broccoli with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly crisp.
- Rinse quinoa and cook according to package directions (usually 1 cup quinoa to 2 cups water, simmer 15 min).
- Season chicken breast with garlic powder, paprika, salt, and pepper. Grill or pan-sear over medium heat for 6–7 minutes per side until internal temp reaches 165°F (74°C). Let rest, then slice.
- Divide cooked quinoa into 4 meal prep containers. Top with roasted veggies, grilled chicken, cherry tomatoes, and avocado slices.
- Drizzle with lemon juice and sprinkle with parsley before serving.
Notes
- Meal prep tip: Store compartments separately if using containers with dividers to prevent sogginess.
- For vegan option: swap chicken for chickpeas or tofu.
- Batch-cook quinoa and roasted veggies ahead for faster assembly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Grilling, roasting, simmering
- Cuisine: American
- Diet: High-Protein, Low-Carb, Balanced
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 38g
- Cholesterol: 75mg
