Chicken & Quinoa Power Bowls
A protein-packed meal prep bowl featuring seasoned grilled chicken, fluffy quinoa, and black beans with roasted vegetables. Perfect for prepping ahead and reheating for a satisfying, nutritious lunch all week.
Ingredients
Protein
- 2 pieces chicken breast
- 2 cups water or chicken broth
- 1 can (15 oz) black beans, drained and rinsed
Other
- 1 cup quinoa
- 1 medium zucchini, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 whole lime
- 2 tablespoons fresh cilantro, chopped
Produce
- 1 cup cherry tomatoes
- 1 medium red bell pepper, diced
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
Pantry
- 3 tablespoons olive oil
- 1 teaspoon salt
Steps
- 1
Preheat oven to 400°F (200°C). Rinse quinoa under cold water using a fine mesh strainer.
- 2
In a medium pot, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed.
15 min timer - 3
While quinoa cooks, toss diced zucchini, bell pepper, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
- 4
Roast vegetables in the preheated oven until tender and slightly caramelized.
20 min timer - 5
Meanwhile, season chicken breasts with garlic powder, cumin, smoked paprika, salt, and pepper.
- 6
Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Cook chicken breasts until golden and internal temperature reaches 165°F (74°C), about 6-7 minutes per side.
14 min timer - 7
Remove chicken from skillet and let rest for 5 minutes, then slice into strips.
5 min timer - 8
Fluff cooked quinoa with a fork and divide between two meal prep containers.
- 9
Top quinoa with black beans, roasted vegetables, and sliced chicken in each container.
- 10
Squeeze fresh lime juice over each bowl and garnish with chopped cilantro. Seal containers and refrigerate for up to 4 days.