Description

These Chicken & Quinoa Bowls are packed with colorful roasted veggies, smoky paprika chicken, and fluffy quinoa—perfect for meal prep or quick dinners! They’re high-protein, gluten-free, and reheat beautifully, making them your secret weapon for stress-free meals all week long.

Ingredients

For the Bowls:

1 cup quinoa (uncooked) → yields ~2 cups cooked
4 boneless, skinless chicken breasts (~500g)
1 red bell pepper, diced
1 zucchini, chopped
1 cup broccoli florets
1 small red onion, sliced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt & pepper to taste
¼ cup crumbled feta (optional)

Instructions

1. Cook the Quinoa

Rinse quinoa under cold water.
Cook with 2 cups water (or broth) for 15 mins. Let sit 5 mins, then fluff.

2. Season & Roast Chicken & Veggies

Preheat oven to 400°F (200°C).
Toss veggies with 1 tbsp olive oil, salt & pepper. Spread on a baking sheet.
Rub chicken with 1 tbsp olive oil, smoked paprika, garlic powder, salt & pepper.
Place chicken on top of veggies (for extra juiciness!).
Roast for 20-25 mins until chicken reaches 165°F (74°C).

3. Assemble Bowls

Layer quinoa, veggies, and sliced chicken in meal prep containers.
Top with feta (if using).
Cool before sealing (prevents sogginess!).

Notes

✅ Fridge: Keeps for 5 days.
✅ Freeze: Freeze without feta for 2 months.
✅ Reheat: Microwave 2-3 mins (add a splash of water to keep moist).

Prep Time: 15 mins
Cook Time: 25 mins

Nutrition

Calories: 480 Cal Per Serving, without feta
Fat: 18g
Carbohydrates: 50g
Fiber: 8g
Protein: 40g