Ingredients
1.5 lbs chicken breast, boneless and skinless
cumin, 1 tbsp
fresh garlic cloves, 3
olive oil, 2 tbsp
quinoa, 1 cup dry
broccoli florets, 3 cups
bell peppers, 2 cups
lemon zest, 1 tbsp
salt, to taste
pepper, to taste
Instructions
Rinse quinoa thoroughly and cook in 2 cups water for 15 minutes
Season chicken with grated garlic, cumin, lemon zest, salt, and pepper
Grill chicken over medium heat until internal temperature reaches 165°F
Toss broccoli and bell peppers with olive oil, salt, and pepper, then roast at 400°F for 20 minutes
Assemble meal prep containers with quinoa, chicken cubes, and roasted vegetables
Store in airtight containers in the fridge for up to 4 days
Notes
Use ground turkey or tofu for halal alternatives
Swap green beans for broccoli if unavailable
Cauliflower rice can substitute quinoa
Portion adjusts for 4 servings (use 4 containers)
Reheats well in microwave or oven at 350°F
- Prep Time: 15
- Cook Time: 25
- Category: Low Calorie Meals
- Method: Grilling, Roasting
- Cuisine: Fusion
- Diet: Low Calories, High Protein
Nutrition
- Serving Size: 1 container
- Calories: 500
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg