Description
This fall-forward meal prep magic pairs roasted chicken and golden-edged zucchini with fluffy quinoa and a creamy pumpkin-pesto drizzle that’ll change how you feel about “healthy food.” It’s comforting, herby, and ready in under an hour—with flavors that feel both fresh and indulgent. Perfect for busy weeks, cozy nights, or impressing your lunch crowd.
Ingredients
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2 boneless chicken breasts
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2 medium zucchinis, sliced (½-inch)
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2 cups cooked quinoa
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Olive oil, salt & pepper for roasting
Pumpkin Pesto Drizzle
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¼ cup pumpkin purée
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2 tbsp prepared basil pesto
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1 tbsp olive oil
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1 tsp lemon juice
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Salt & pepper to taste
Instructions
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Roast Chicken: Preheat oven to 400°F (200°C). Rub chicken with olive oil, salt, pepper. Roast 22–25 min until 165°F. Rest 5 min, then slice.
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Roast Zucchini: Toss zucchini in oil, salt, pepper. Roast 18–20 min, flipping halfway for caramelized edges.
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Cook Quinoa: Prepare 1 cup dry quinoa with 2 cups water. Simmer covered for 15 min, then fluff.
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Make Drizzle: Whisk pumpkin purée, pesto, oil, lemon juice, salt & pepper until smooth. Adjust thickness with water if needed.
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Assemble Boxes: Divide quinoa, chicken, and zucchini into 4 containers. Store drizzle separately. Add before serving!
Notes
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Add Greek yogurt to the drizzle for creaminess.
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Swap chicken for tofu or chickpeas.
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Top with feta, olives, or toasted nuts for extra flair.
- Prep Time: 15 min
- Cook Time: 30 min
Nutrition
- Calories: 420 Cal Per Box
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 34g