High-Protein Chicken and Quinoa Power Bowls
A balanced, protein-packed meal prep bowl with seasoned chicken, fluffy quinoa, roasted vegetables, and a zesty lime dressing. Perfect for quick, satisfying lunches all week long.
Ingredients
Protein
- 1.5 lbs chicken breast
- 2 cups water or chicken broth
- 1 can (15 oz) black beans, drained and rinsed
Other
- 1 cup quinoa
- 2 cups broccoli florets
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
Produce
- 1 cup cherry tomatoes
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
Pantry
- 3 tablespoons olive oil
- 1.5 teaspoons salt
Steps
- 1
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Rinse quinoa under cold water. Combine quinoa and water or broth in a medium pot, bring to a boil, then reduce heat, cover, and simmer.
15 min timer - 3
While quinoa cooks, cut chicken breast into even cubes and place on the baking sheet along with broccoli florets and cherry tomatoes.
- 4
Drizzle chicken and vegetables with 2 tablespoons olive oil, then sprinkle with garlic powder, smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
- 5
Roast chicken and vegetables in the preheated oven until chicken is cooked through and vegetables are tender.
20 min timer - 6
Remove quinoa from heat once water is absorbed, then fluff with a fork.
- 7
In a small bowl, mix remaining 1 tablespoon olive oil with lime juice to make a simple dressing.
- 8
Divide quinoa, black beans, roasted chicken, broccoli, and tomatoes evenly among 4 meal prep containers.
- 9
Drizzle each bowl with lime dressing and garnish with fresh cilantro before sealing containers.
- 10
Store in the refrigerator for up to 4 days; reheat before serving if desired.