Chicken Quinoa Meal Prep Bowls
Herb-roasted chicken breast, fluffy quinoa, roasted sweet potato, and greens with a light lemon vinaigrette—clean high-protein meal prep for busy American weeks. Roast chicken to 165°F for juicy, safe leftovers.
🛒Ingredients
- 1 1/4 pounds boneless skinless chicken breasts
- 2 medium sweet potatoes, cubed
- 3 tablespoons olive oil, divided
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon garlic powder
- 3 cups cooked quinoa
- 4 cups baby spinach or mixed greens
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Kosher salt and black pepper
- Optional: pumpkin seeds for crunch
🔧Kitchen Tools Needed
- Sheet pan
- Thermometer
- Meal-prep containers
- Whisk
📝Instructions
- 1
Preheat oven to 425°F. Toss sweet potato with 1 tablespoon oil, salt, and pepper; roast 15 minutes.
- 2
Rub chicken with 1 tablespoon oil, Italian herbs, garlic powder, salt, and pepper. Add to the pan; roast until chicken is 165°F and potatoes are tender, 15–20 minutes more.
- 3
Rest chicken 5 minutes; slice. Whisk remaining oil, lemon juice, Dijon, honey, salt, and pepper for dressing.
- 4
Portion quinoa, greens, potatoes, and chicken. Pack dressing separately; toss when eating.
- 5
Cool and refrigerate within 2 hours up to 4 days. Reheat chicken, quinoa, and potatoes to 165°F; greens stay cold.
🥗Nutrition Information
⚡Calories per serving: 470
🏷️Recipe Tags
❓Frequently Asked Questions
Meal prep greens tip?
Pack spinach under warm components only if eating same day; otherwise keep separate.
Swap protein?
Use turkey cutlets or firm tofu; cook poultry to 165°F.
More protein?
Add a scoop of Greek yogurt on the side or extra chicken.
Food safety?
Chicken 165°F; chill within 2 hours; reheat hot foods to 165°F.
