Greek Chicken and Quinoa Power Bowls
Cook time: 40 minutes
High-protein, high-fiber meal prep bowls featuring seasoned chicken breast, fluffy quinoa, roasted vegetables, and black beans with Mediterranean flavors
NOTES: Stores well in the fridge for 4-5 days. Can substitute vegetables based on preference. Add Greek yogurt when serving for extra protein and creaminess.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1.5 cups quinoa
- 2 cups broccoli florets
- 1 large zucchini, diced
- 1 red bell pepper, chopped
- 1 can (15oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- Optional: Greek yogurt for serving
Instructions
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Cook quinoa: Rinse quinoa and cook in 3 cups water. Bring to boil, reduce heat, simmer covered for 15 minutes until fluffy.
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Season and bake chicken: Mix oregano, paprika, garlic, salt, and pepper with 1 tbsp olive oil. Coat chicken and bake at 425°F for 22-25 minutes. Rest, then slice.
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Roast vegetables: Toss broccoli, zucchini, bell pepper, and tomatoes with remaining olive oil, salt, and pepper. Roast at 425°F for 20 minutes.
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Assemble: Divide quinoa among containers, top with sliced chicken, roasted vegetables, and black beans.
Macros
Whole Dish
| Field | Amount |
|---|---|
| Calories | 2520 |
| Protein | 228g |
| Fat | 54g |
| Carbs | 270g |
| Fiber | 60g |
| Sugar | 36g |
| Volume | 4200g |
Per Serving
420 calories, 38g protein, 9g fat, 45g carbs, 10g fiber, 6g sugar