Healthy Chicken & Veggie Lunch Bowl: Easy Meal Prep Recipe

Name: Healthy Chicken & Veggie Lunch Bowl: Easy Meal Prep Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Contemporary Healthy
Ingredients: 2 small fillets Chicken Breast (Thinly sliced for faster cooking.); 1 cup Cooked Quinoa (Prepare according to package instructions.); 2 cups Broccoli Florets (Fresh or frozen.); 1 cup, halved Cherry Tomatoes (Use ripe, firm tomatoes.); 1 medium, diced Cucumber (Peel if desired.); 2 tablespoons Olive Oil (Extra virgin for best flavor.); 1 tablespoon Lemon Juice (Freshly squeezed.); 1/2 teaspoon Salt (To taste.); 1/4 teaspoon Black Pepper (Freshly ground preferred.); 1/2 teaspoon Garlic Powder (Adjust to preference.); 2 tablespoons, chopped Fresh Parsley (For garnish and flavor.)

Discover how to make a nutritious and delicious chicken and vegetable lunch bowl, perfect for a quick, healthy meal or efficient meal prep. This simple recipe features grilled chicken, fresh seasonal vegetables, and a light lemon-herb dressing, ensuring a satisfying and flavorful experience. Ideal for anyone looking to maintain a balanced diet with minimal effort during busy weekdays.

#Lunch

#Healthy

#Meal Prep

#Chicken

#Vegetables

#Easy

Ingredients for Healthy Lunch Bowl

Recipe Information

15m

Prep Time

20m

Cook Time

35m

Total Time

Servings

Easy

Contemporary Healthy

English

Nutrition (per serving)

450

Calories

35g

Protein

40g

Carbs

18g

Fat

Perfectly Cooked Chicken Breast

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Assembled Chicken & Veggie Bowl (Close-up)

Instructions

0/6 completed

1
Season chicken breasts with salt, pepper, and garlic powder. Cook quinoa according to package instructions.
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5m
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Season chicken breasts with salt, pepper, and garlic powder. Cook quinoa according to package instructions.
5m
Marinate chicken for 15 minutes for extra flavor.
2
Grill or pan-fry chicken breasts over medium-high heat until cooked through (internal temperature 165°F/74°C). Slice into strips or cubes.
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10m
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Grill or pan-fry chicken breasts over medium-high heat until cooked through (internal temperature 165°F/74°C). Slice into strips or cubes.
10m
Don't overcook the chicken to keep it juicy.

3
Steam or lightly roast broccoli florets until tender-crisp. Chop cherry tomatoes and dice cucumber.
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7m
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Steam or lightly roast broccoli florets until tender-crisp. Chop cherry tomatoes and dice cucumber.
7m
Roasting vegetables brings out their natural sweetness.
4
In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, garlic powder, and chopped fresh parsley to create the dressing.
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3m
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In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, garlic powder, and chopped fresh parsley to create the dressing.
3m
Taste and adjust seasoning as needed.
5
Divide the cooked quinoa evenly among two serving bowls. Arrange the sliced chicken, broccoli florets, cherry tomatoes, and diced cucumber neatly over the quinoa.
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3m
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Divide the cooked quinoa evenly among two serving bowls. Arrange the sliced chicken, broccoli florets, cherry tomatoes, and diced cucumber neatly over the quinoa.
3m
Arrange ingredients aesthetically for an appealing presentation.

6
Drizzle the prepared dressing generously over each bowl. Serve immediately, or cover tightly and refrigerate for meal prep.
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2m
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Drizzle the prepared dressing generously over each bowl. Serve immediately, or cover tightly and refrigerate for meal prep.
2m
Bowls can be prepared up to 3 days in advance and stored in the fridge.