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Dinner
Apr
20
2019

Grilled Chicken Veggie Bowls – Meal Prep

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Meal prep ideas can be so helpful during the week to keep your diet on track.  This grilled chicken recipe is one of our favorites!
Grilled Chicken

Meal Prep

Thrilled to share my Grilled Chicken Veggie Bowls with you today!  My husband and I decided we wanted to try the meal prep world by preparing a weeks worth of food before hand. These Grilled Chicken Veggie Bowls were soooo good and it was so convenient having them prepared and ready to eat. We chose to make 8 bowls worth of food. This equates to 4 days of meals for 2 people. This allowed us flexibility for the other days to have a different lunch.

Ingredients

Grilled Chicken

Here’s your line-up of ingredients. We decided to add 5 different vegetables to mix it up a little. You could simplify it by using 3 different types. We used some disposable Tupperware containers you can find at your local grocery store. They worked great for our portions.

Grilled Chicken Recipes

Meal Prep

Grill up my Taco and Lime Chicken to get started.

Meal Prep

You’ll need 16 ounces of cooked quinoa and 16 ounces of cooked brown rice. Cook them both according to package directions. We cooked extra so we could freeze some and save for future meals.

Meal Prep

Roast your veggies. Note that the cauliflower takes longer to cook, so I recommend putting the cauliflower on it’s own baking sheet.

Meal Prep

Here we have french haricot vert green beans, asparagus, and brussels sprouts. Asparagus only takes 7 minutes to roast so those come out early.

Meal Prep Ideas

Meal Prep

 Here is the post-cooked line up. This is what makes up your “bowls.” Again, you can ease up the process by choosing 3 or less different types of vegetables. We cooked 5 different types for diversity and added 1.5 cups worth to each meal.

Grilled Chicken

 Brown rice.

Grilled Chicken

 Roasted cauliflower. This is my favorite. So flavorful! Here is the recipe.

Meal Prep

 My Grilled Taco Lime Chicken, cubed.

Meal Prep

 Roasted asparagus, ready to go.

Meal Prep

 A bit of charred corn. See my recipe and photos HERE.

Meal Prep

 Roasted haricot verts.

MEAL PREP TIME: 
-These 8 meals took Cullen and I about 2 hours but that includes the photo shoot. We figure it will take one skilled cook or two novice cooks 1 to 1.5 hours.
-For the best chicken flavor, marinate the chicken for 5 to 8 hours, or overnight.

meal prep

Grilled Chicken Veggie Bowls Meal Prep
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
 
Course: Main Course
Cuisine: American
Keyword: easy meal prep, grilled chicken, grilled chicken breast, grilled chicken recipes, healthy meal prep, how to grill chicken, how to meal prep, meal prep, meal prep containers, meal prep ideas, meal prep recipes
Servings: 8
Calories: 662 kcal
Author: Jenny
Ingredients
  • 16 ounces cooked quinoa
  • 16 ounces cooked brown rice
  • 4 cups/32 ounces roasted asparagus chopped
  • 4 cups/32 ounces roasted broccoli florets
  • 4 cups/32 ounces roasted cauliflower florets
  • 32 ounces prepared Grilled Taco Lime Chicken cubed
Optional (would replace any of the vegetables above)
  • 4 cups haricot verts
  • 4 cups roasted brussel sprouts
  • 4 cups charred corn
Instructions
  1. To prepare your bowls, we used 3-cup To Go snack containers. Place 1/4 cup brown rice and 1/4 cup quinoa into each container. Top with a total of 1 1/2 cups of your cooked vegetables. Mix up the type of vegetables for each bowl so you have a variety each day. Add 4 ounces or 1/2 cup of your cubed chicken. We added salsa or hot sauce to season to our liking after we reheated the bowl in the microwave. A low fat dressing would work as well. Store these in the refrigerator and when you are ready microwave until heated through.
  2. Note: To roast vegetables, place them onto a large baking sheet, drizzle lightly with olive oil, and season with kosher salt and pepper. Cook in oven at 375 degrees until fork tender. Time will vary depending on vegetable.
Recipe Notes

To roast vegetables, place them onto a large baking sheet, drizzle lightly with olive oil, and season with kosher salt and pepper. Cook in oven at 375 degrees until fork tender. Time will vary depending on vegetable.

Nutrition Facts
Grilled Chicken Veggie Bowls Meal Prep
Amount Per Serving
Calories 662 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 5g 25%
Cholesterol 85mg 28%
Sodium 285mg 12%
Potassium 2648mg 76%
Total Carbohydrates 84g 28%
Dietary Fiber 21g 84%
Sugars 17g
Protein 44g 88%
Vitamin A 60.5%
Vitamin C 558%
Calcium 27.7%
Iron 40.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

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  1. 1

    I don’t do it as often as I like, but prepping our lunches ahead of time always makes life a little easier! Great recipe – thanks for sharing! 🙂

  2. 2

    3 sweets a week?!? I think I might eat 3 sweets at DAY! And maybe more. 😉 Hmmm…I think I need a little challenge myself.

  3. 3
    Aggie says:

    This is awesome Jenny!! Looks delicious! My husband has been really working hard at the gym, and eating well. This whole meal process would help both of us in a few weeks when I’m ready to start dropping the preggo lbs. I need a new grill pan – going to check yours out! 🙂

    Great great post!! And good luck with the challenge!!

    • 3.1
      Jenny says:

      A year later and I’m still working off those preggo pounds, lol! This is good for me, but those 3 sweets a week are killer! Can’t wait to meet that sweet baby!!

  4. 4
    Maria says:

    I think I need this challenge! My sweet intake is a little out of control! Will you be done by October? I hope so:) And then maybe we need to start a blogging challenge:)

  5. 5

    What a terrific idea to join forces. It’s got to make it so much more fun. Great idea for meal prep too. I get teased a lot for making double batches of meals, but it’s a great way to have a healthy lunch or quick dinner later.

  6. 6

    I have been trying to think of easy ideas and not the same boring salads for lunches! Can’t wait to try it!

  7. 7

    Wow – three sweets a week?!? I’m impressed!

    Can’t wait to hear how everything goes. These chicken veggie bowls look great!!

  8. 8

    The challenge sounds fun and these healthy rice and quinoa bowls are a great way to go!

  9. 9

    ok, this challenge is seriously FUN and competitive so that would make me want to try harder just to win!! i love what a great idea is to portion all this out so you don’t overeat! smart!!!! i’m getting back into the gym and this post is awesome!

  10. 10
    Nicola M. says:

    I love seeing the prep updates on Fit Men Cook too! I’ve been meaning to buy myself some new Tupperware to start the prep work, so thanks for the rundown! This totally looks like something I can do!

    Unless I missed it already, how LONG did the food prep take you overall?

  11. 11

    Good luck with your challenge!! I’d seriously fail just because of the sweets.

  12. 12

    This looks SO GOOD!!

    I just ran to the store and stocked up on veggies and good food yesterday — I’ve got to lose the rest of this baby weight before the holidays!!

  13. 13
    Em says:

    Do you think it would work to freeze these individual meals and reheat in the microwave from frozen? Any ideas how to make that more possible?

    • 13.1
      Jenny says:

      We haven’t tried freezing. We kept them in the fridge for the week and they were fine. There shouldn’t be a problem freezing the meals. I’d buy the freezer ziplocks for this. 🙂

  14. 14

    That is SO awesome!! My husband and I have actually started our own “reset” with school starting and it feels good 🙂 Best of lucj to you guys! (By the way the chicken veggie bowls look great!!)

  15. 15

    I love these grab-and-go lunch ideas! And the challenge sounds so fun. I’m always wondering how you can resist all those amazing treats you make 😉

  16. 16
    Heather says:

    I think that challenge sounds really fun! Granted, I don’t know if I could get my hubby on board with something like that, but these veggie bowls would certainly help 😉

  17. 17
    Christie says:

    These sound yummy! I think I would skip the quinoa/rice on a day or two and add the chicken and veggies to lettuce with a light vinegarette! Thanks for the inspiration!

  18. 18
    Michaela says:

    Can’t thank you enough for always sharing your fabulous recipes! Your grilled lime chicken is my go-to while trying to get healthier! So easy and so flavorful! Love! Can’t wait to add the veggies and prep my week!

  19. 19
    Angela Fielding says:

    This is an awesome post! Thank you!!

  20. 20

    What a fun idea, Jenny! I love making meals ahead and these Chicken Veggie Bowls look fabulous!

  21. 21

    This is such a fun great challenge! I love that idea, I think I should start something with friends.. we’re all competitive so it could get dirty! 🙂

  22. 22

    Loving, loving, loving this idea!

  23. 23

    I get over-the-top competitive when there are points and other “players” involved, so I’d more than likely become obsessed at winning this competition! Maybe not such a bad thing 😉
    You have me really tempted to play along too!
    I don’t drink any sodas or any juices (just coffee, tea and water for me), but if my fiance did this with me, are those beverages considered sweets or are they just not addressed to save everyone some sanity? Bc he drinks those like a camel!

    • 23.1
      Jenny says:

      Diet drinks are ok in our challenge, however each week we have an “extra” challenge and this week is no soda at all. You can really do whatever you’d like 🙂

  24. 24

    I think this challenge is a fantastic idea! Great idea on the veggie bowl prep:)

  25. 25
    Connie says:

    Love this! I’ve been prepping my meals for a couple months now and it has saved me a lot of money and time on food. No more buying lunches at work, and making drives to the closest fast food spot after the gym (after work). Good luck! Can’t wait to see the results at the end of the challenge. However, the real challenge is making the changes for good for your health 🙂

  26. 26
    naomi says:

    OMG-How cool! I think it’s great you two are doing it together. I can’t wait to hear more about it has you guys progress.

  27. 27
    Gaby says:

    LOVE prepping the meals ahead of time!! makes life so much easier and temptations are way easier to resist!

  28. 28
    Lori says:

    These look so good! But we are doing Weight Watchers and when I plugged in the stats it comes to 14 points for one bowl! That is a lot of WW points for one meal!

    • 28.1
      Nicola M. says:

      400-500 calories for a meal is quite standard. What gives you the most points from these bowls? The rice/quinoa, perhaps? Could you substitute?

  29. 29

    What a fun challenge! Good for you guys!

  30. 30
    marla says:

    Such a great idea ~ gotta love the prep!

  31. 31
    Taylor says:

    Love the challenge idea! I am trying to talk my hubby and friends into doing something like this! Would you mind sharing your “weekly challenges?” Also, what constitutes as a sweet? Any calorie limits? Thanks!!! Excited!!!

  32. 32
    judy says:

    Sounds like a terrific challenge! Just out of curiosity, what are you eating for breakfast and what are you eating for dinner? I need some ideas for those meals!

  33. 33

    I’m thinking I need that kind of challenge in my life. The sweets eating is getting out of control. The last few days I have been only eating fruits and veggies…not the easiest when I bake all the time, but like you said, it is good for self control! Good luck with the challenge!

  34. 34

    […] – Grilled Chicken Veggie Bowls from Picky […]

  35. 35
    Julia says:

    Hi Jenny!! Your meal prep looks amazing! I’m thinking of starting on your challenge too but just wondering, what size of ‘sweets’ are allowed for your challenge? Like one small grape gummy bear vs a big cupcake?

    • 35.1
      Jenny says:

      The 3 sweets a week we consider usually 1 serving. So, if you eat half a cake then that would be multiple sweets. If you eat a gummy bear then, yes, that’d be the same….so you might as well have a small handful of gummy bears for 1 sweet.:) My husband had a triple scoop of ice cream last week and he considered that 3 sweets.

  36. 36
    Liam says:

    Great article. I’ve got to say though, you’re nutritional values are off!
    A gram of carbohydrates or protein is kcals, A gram of fat is 9 kcals.

    11.5g fat = 103.5
    68g carbohydrates = 272
    44g protein = 176

    That is 551.5 kcals in total, not 418. Still, very healthy and a good balance of macronutrients.

  37. 37
    Carrie says:

    That looks delicious, nice and healthy and tasty, always a bonus to get it all wrapped up into one dish. I just love how practical your recipes are. I never feel like I have to make a special trip to the store to make what you post.

    Those rules seem like I could follow them, except for the eating after 8:30pm part, I work the night shift and if I did that I would barely eat anything! I wonder what the night-shift equivalent of that is?

  38. 38
    Marit says:

    I am usually good about prepping meals for the week on Sundays – I actually enjoy it! Some good ideas to add to my line-up; I have brown rice and quinoa on hand so I might do a mix now to change things up.

  39. 39
    Caroline says:

    I love healthy meals like this that combine everything in one bowl! And prepping ahead is such a smart way to go about it…makes eating healthy so much simpler! Pinning this now…looking forward to making it soon!

  40. 40

    This is absolutely brilliant!!!! How is the challenge going?? So proud of you!! Keep it up!

  41. 41
    Cami D. says:

    I LOVE THIS! Several of the Chaparral peeps (myself included) are doing the same thing right now!! Best of luck – so so so looking forward to more posts like this since I’ve cut gluten out!

  42. 42
    Peggi says:

    Hi Jenny, Just this week I was told by my doctor that I cannot EVER eat out again, do to a liver disease…I have to avoid all preservatives, SODIUM and anyhting in a package…I cannot wait to try this..I will let you know how it goes…thank you for your post..Peggi

  43. 43

    […] Grilled Chicken Veggie Bowls Meal Prep (Picky Palate) Calorie Burner: How Much Better Is Standing Than Sitting? (BBC […]

  44. 44
    Mari says:

    I think I found this recipe a month ago, and my husband and I eat one when we are hungry and don’t want to cook – it’s a healthy, simple way to have frozen meals!

    Additionally, I don’t know what taco seasoning you used, but MRS DASH makes one! That means salt-free! I was so thrilled when I found it in the store!

  45. 45
    Lindsay says:

    Just made this for my lunches for the week and had some for dinner, delicious! I roasted the broccoli and cauliflower the same way (to your recipie) but took the broccoli out before broiling. I only made quinoa and cooked it in sodium free chicken broth for a little extra flavor!

    I love planning lunches ahead and this bardic frame sets up so many different options! I’ll be using this one often, thanks!

  46. 46
    Elliott says:

    Ok, might sounds dumb but do yall heat up the meals or just eat them cold?

  47. 47
    Stacey says:

    I just made this for my lunches and it looks so good. I have been needing to get back to healthy eating. I made them up and put them in the freezer. The grilled taco lime chicken is excellent.

  48. 48

    […] Preparation Read full directions on Picky Palate […]

  49. 49
    James says:

    Wow, this is basically my lunch every day!

    In the summer I have a salad of greens, peppers, corn, couscous, feta cheese, beetroot and of course chicken! Now winter is coming I am switching to veg. My preference is for a little less carbohydrate… but each to their own.

    Your pictures show me I need to do some presentation work!

  50. 50
    Christini says:

    I looove this recipe sooo much! <3 thank you Do you think I can try like salmo instead of chicken?

  51. 51
    Natalie says:

    Hey can you possibly email me about this challenge?! What a fun great idea. I’ve got 5 groups that are interested in it but I was just wondering more details. Thanks!
    [email protected]

  52. 52
    Audrey says:

    Would steaming the vegetables be good, or would that not be as flavorful?

  53. 53
    Tracy says:

    Hi Jenny! I was wondering if you ever tried baking your chicken with this recipe? If so, how was it and how long did you cook it?
    It would be great just to throw it in the oven on busy days.

    Thank you!

    • 53.1
      Jenny says:

      I haven’t baked the chicken for this particular recipe, but you could put some chicken breasts in a baking dish, add a 1/2 cup chicken broth, season with salt and pepper then cover lightly with foil. Bake 350 for 40-60 minutes, until cooked through 🙂

      • 53.1.1
        Tracy says:

        Thank you! I made the chicken yesterday in my cast iron skillet with a little coconut oil since I don’t have a grill pan. It was yummy!!
        Thank you!!

  54. 54
    elizabeth says:

    hi there,

    i found the link to this page via pinterest. i love your idea/advice for prepping several meals at once for daily lunches throughout the week.

    i was also pleasantly surprised to read about the competition that you and your husband were involved in.

    i was actually wondering if you could provide more information about how this went for you, what the results were, what the prizes were, were you successful etc.?

    i am interested in trying something similar with my own husband and our friends.

    thanks!
    elizabeth

  55. 55

    I could really go for one of those Chicken Veggie Bowls for lunch today!

  56. 56
    JM says:

    While this no doubt looks delicious, I think it’s a bit crazy to assume that this is a dish for a picky eater. There isn’t the slightest chance my picky children would eat these foods (brussel sprouts? Asparagus? QUINOA? Nope. Not a chance. LOL). There are “picky” eaters who would prefer not to try new things; would prefer the familiar etc., but there are “picky” eaters who legitimately cannot tolerate the taste of texture of foods. This might appeal to the first understanding of the word, but absolutely not the second. STILL, I think this looks great for ME! 😀 The chicken looks especially magical!

  57. 57

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  58. 58
  59. 59
    Beth says:

    Just saw these via pinterest. We are trying to go low carb so we would make these minus the quinoa, rice, and corn. Maybe we could add sweet potatoes?

  60. 60
    Johana says:

    I was just wondering, how many meals are you supposed to eat a day one or two? I’m thinking of doing this challenge.

  61. 61
    kiesha says:

    Hey, i wanted to know what other meats did you use for your meal prep? did you substitute chicken for anything othe meat and kept the same veggies?

  62. 62
    Michelle says:

    These look so yummy! I would love to do this for my sons school lunches. I usually put his hot lunches in a thermos (giant round cup) but he says the food gets kind of wet or soggy, I guess from the steam. Do you have any ideas on how to keep these warm for a school lunch??? Thanks!!!

    • 62.1
      Jenny says:

      Hi Michelle, that’s a tough one. I think I would see if your son has access to a microwave. Other than that, I’m not sure. 🙂 Good luck. Let me know if you find a solution.

  63. 63
    Jennifer says:

    Hi, I was wondering when you roasted the broccoli and the asparagus did you also drizzle them with olive oil?

  64. 64
    Mike says:

    These dishes are great ideas for lunch at work. They look delicious! Better than the plain old sandwiches I have been eating recently.

  65. 65
    Melina Mai says:

    Great site. I am really glad to have found you.

  66. 66

    […] Here is another great idea for lunch bowls (although they could be dinner too!) from Picky Palate. Here are some OAMM recipes that would work well in these bowls also. You can mix and match for variety. For Paleo bowls, just leave out the grains. All of the vegetables are Paleo friendly. […]

  67. 67
    Mary says:

    I love this!! Me and my husband are on P90X3 and this will make our food planning easier. Thank you

  68. 68

    […] This is the article that got me into prepping again. […]

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  72. 72
    samantha f says:

    First time to your site via a friend’s Pinterest Post. I LOVE YOU! 🙂 I hate cooking but always feel the need to provide healthy meals for the family. I did a whole day of cooking freezer meals a few weeks ago and it has been amazing to not have to cook every night. This is my next method! Thank you for sharing!

  73. 73
    Patricia Tulskie says:

    When I saw the pic on pinterest I thought someone was taking pics of my lunches! I’ve been doing this for years. I never buy lunch. My sweet is an apple or berries.

  74. 74

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  83. 83

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    Briana says:

    I was wondering how many calories is in 1 bowl?

  85. 85
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  87. 87

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  88. 88

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  89. 89

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  90. 90

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  91. 91

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    […] the perfect side for any dinner and works great for adding to you meal prep bowls too, see recipes HERE and […]

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    Rebekah says:

    This looks good. I’m definitely going to try it.

    Huge pet peeve though. Those bowls are not Tupperware. Tupperware is a brand. Why do some people call all plastic food storage containers “Tupperware?”

  98. 98

    […] 4. This is possibly my favourite and easiest of all the easy lunch picks today and on my list of things to do this weekend. The Picky-Palate shows you how to lunch prep these bad boys here […]

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    Kevin says:

    So I make it all at one shot right, but how long can I keep them in the fridge for?

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    soy says:

    this is very convenient but we always hear “eating fresh” . i always hear coooked veggies is not good to keep in fridge for more than 1 day. Nutrition lose…….

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  105. 105
    Jennifer Rubendall says:

    Hi! I have been wanting to do these types of prepped meals for awhile now but i haven’t gotten around to it. these looks delicious! When you go to eat them do you just warm in the microwave? Thanks

  106. 106
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    […] prep ahead bowls look delish! (I’m all about the freezer meals/prep ahead food these days- it’s been […]

  110. 110
    Mary says:

    But surely it is unhealthy to reheat the food in plastic!! John Hopkins research says not to!

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    Suzanne says:

    Thanks so much for posting the nutritional values with this recipe! I was recently diagnosed with kidney failure and have been placed on a 2gm. Na diet. I love to cook, and can leave the salt out, but I still need to see what salt is there.

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    […] 7. Box up these grilled chicken veggie bowls. […]

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    Leslie says:

    This looks very good, thanks for sharing!

    as an FYI, those are not Tupperware containers they are Glad. big difference!

  121. 121

    This looks good, I love the idea of planned leftovers and bulk cooking…. did have one slight issue with your info though, you called the plastic containers Tupperware which is a trademark for a specific product when in fact you were using Glad food storage containers. A lot of people do that but it really isn’t the correct term to use 🙂

  122. 122

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  123. 123

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  124. 124

    […] A super tasty option for your lunch is a chicken bowl with asparagus, roasted corn, cauliflower, brown rice and haricots verts. Follow the instructions here. […]

  125. 125

    These are a big help as I am just starting using meal prep to help with weight loss. 1 question I have is do you just reheat the whole meal, or do you need to reheat each item as they might have different times ??

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    Joshua says:

    This is one of the things I teach my clients as part of changing their environment in order to reach their nutrition goals. Great article! I am going to share this link with my clients.

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    Susan says:

    Hi l’m doing a low carb diet I would leave out the corn,the rice and the quinoa ,just do the veggie one at a time,just chicken one kind of the veggies at a time,because every one of the veggies have a little amount of carbs already so it would be pretty awesome low carb meal on its self,thank you for giving me more ldeas

  132. 132

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  133. 133

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    […] and making dinners if you can just grab your prepared meal/snack out of the refrigerator. I found this idea on pinterest and it looked really cool. It is a great idea to cook a bunch of one meat and just […]

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    […] These bowls are full of rice, quinoa, vegetables, and chicken for a filling lunch that will hold you over until your next snack or meal! https://picky-palate.com/2013/09/11/grilled-chicken-veggie-bowls-meal-prep/ […]

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    […] Roast different vegetables with same cooking time. Roasting vegetables is a great way to bring out their natural sweetness, but waiting 30 to 40 […]

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    […] Roast vegetables with same cooking time. To prep a large batch of veggies, try pairing them based on roasting time. Fast-cooking vegetables […]

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    These is very loght but very healthy food too.

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    […] Roast different vegetables with same cooking time. Roasting vegetables is a great way to bring out their natural sweetness, but waiting 30 to 40 […]

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    JamCook says:

    Wow! this looks awesome! Those are all my favorite flavors. Pinning so I remember to make this later 🙂

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    […] Meal Prep – Chicken and Veggies (skip the rice and quinoa) […]

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    DIanna says:

    Do you have to use the quinoa.. I am not crazy about it and wonder how the veggie bowls would taste

    dianna

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    […] That’s how I do it. What are your tips, strategies, ideas, questions? Here are some links for how other people do it as well! I am fascinated by this process because I’m weird. Maybe you’d like to read about how others do it too. I love meal prep pictures. Organization porn is my weakness. http://www.beachbody.com/beachbodyblog/nutrition/meal-prep-mondays-21-day-fix http://www.theleangreenbean.com/top-10-foods-for-sunday-food-prep/ http://cleanfoodcrush.com/food-prep/ https://picky-palate.com/2013/09/11/grilled-chicken-veggie-bowls-meal-prep/ […]

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    Fafo says:

    Wow its soòooo beautiful, I’m gonna make it for lunch and dinner. I need a challenge for myself. Great recipe☺. Thanks for sharing??

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    […] 7. Box up these grilled chicken veggie bowls. […]

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    Lisa says:

    This looks great and I am keen to start doing meal prep but just wanted to check, once the meals are done do you then freeze them or do they keep OK in the fridge all that time? Thanks.

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    […] QPC Buffalo Chicken Burrito Bowls Green goddess sandwiches Make-Ahead Southeast Asian Pho in a Jar Grilled Chicken Veggie Bowls Zucchini Noodles with Kale Pesto Spanakopita Quesadillas Lentil and Sun-Dried Tomato Hummus Wrap […]

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    Stacey says:

    Please don’t call those containers “Tupperware”. Tupperware is a BRAND name. The brand you are using is Glad. They are plastic containers, but they are NOT Tupperware. I’m sure we could get you set up with some REAL Tupperware containers if you like.
    http://www.tupperware.ca

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    […] Grilled Chicken Veggie Bowls – Meal Prep […]

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    […] Prepping for lunches is my new groove. Totally trying out these Grilled Chicken Veggie Bowls for next […]

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    […] Vegetables are an inseparable part of a healthy diet and it was already mentioned above how beneficial they are to us. To make sure you eat enough veggies throughout the week, meal prepping is a good way to go. Combine different veggies like broccoli, Brussels sprouts, asparagus etc. roast them in the baking sheet, divide in Tupperware bowls and combine with chicken and other ingredients to have your lunch (or dinner) ready throughout the week. This is the type of lunch you can take to work. Get the recipe here. […]

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    Sam says:

    Hi The veg bowels with roast veg + grilled chicken look delicious but just wondering do you eat cold or can u ‘re heat ? Thanks !

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    […] 5. Roast different vegetables with same cooking time. Roasting vegetables is a great way to bring out their natural sweetness, but waiting 30 to 40 minutes for each pan of nutrient-rich goodness to cook can be time-consuming. To prep a large batch of veggies, try pairing them based on roasting time. Fast-cooking vegetables that can bake in the same pan include asparagus, mushrooms and cherry tomatoes; slow-roasting vegetables include carrots, cauliflower, onions, potatoes and parsnips. Photo: Jenny / Picky Palate […]

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    […] You come home after a long tiring day and what you would like the least is cooking a big meal. Evenings are supposed to be relaxing, right! Don’t be disappointed, what you can do is make a grilled chicken veggie bowl before time. The ingredients are healthy and yummy. Cook everything, store the bowls in the fridge and eat when you feel like so. It can be customized to your taste by addition of seasonal vegetables of your choice. Find the recipe here. […]

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    […] 3. Grilled Chicken Veggie Bowls […]

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    […] 5. Roast different vegetables with same cooking time. Roasting vegetables is a great way to bring out their natural sweetness, but waiting 30 to 40 minutes for each pan of nutrient-rich goodness to cook can be time-consuming. To prep a large batch of veggies, try pairing them based on roasting time. Fast-cooking vegetables that can bake in the same pan include asparagus, mushrooms and cherry tomatoes; slow-roasting vegetables include carrots, cauliflower, onions, potatoes and parsnips. Photo: Jenny / Picky Palate […]

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    Great stuff, healthy recipes. I love it.

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    […] Monday: Grilled Chicken Veggie Bowls […]

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    […] Cheese, Onion and Potato Pasties | Mickey Mouse Pizza | Homemade Spaghettios | Simple Homemade Pretzel Dogs | Grilled Chicken Veggie Bowls […]

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    jassy says:

    nice topic you point out,

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    […] 5. Roast opposite vegetables with same cooking time.Roasting vegetables is a good approach to move out their healthy sweetness, though watchful 30 to 40 mins for any vessel of nutrient-rich integrity to prepare can be time-consuming. To prep a vast collection of veggies, try pairing them formed on roasting time. Fast-cooking vegetables that can bake in a same vessel embody asparagus, mushrooms and cherry tomatoes; slow-roasting vegetables embody carrots, cauliflower, onions, potatoes and parsnips. Photo: Jenny / Picky Palate […]

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    Nay says:

    How do you store them? Just refrigerate or freeze them??

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    […] Bring out the natural flavors in your vegetables by roasting them in the oven! But instead of waiting 30 to 40 minutes for each pan of nutrients to start seeping in sweetness – prep a large batch by pairing veggies based on their roast time. Fast cooking asparagus and mushrooms can go hand-in-hand and so can slower-to-cook ones like carrots, potatoes and parsnips. Recipe: Picky Palate […]

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    […] Recipes (from left): Meal Prep Carnitas Burrito Bowls, Grilled Chicken and Veggie Bowls […]

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    […] Recipe from Picky Palate Here <3 […]

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    […] different salads to choose from throughout the week. DINNER Serena’s Dinner Recipes I made Chicken Veggie Bowls, cheated by buying pre-seasoned chicken breasts from Walmart. I paired it in containers with quinoa […]

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    […] image credit: picky-palate Get the recipe here for this Grilled Chicken Veggie Bowls […]

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    […] 3. Grilled Chicken Veggie Bowls […]

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    Arthur says:

    These meals are safe to eat the following Friday? I always thought 3-4 days after day cooked?

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    Crystal says:

    I would really love to try this! Question, Is the food safe to eat after being left in the fridge a week? Just wondering as i have never kept anything over two days lol! I have always been scared to 🙁

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    Florence says:

    Love this idea, and your step by step instructions and pics are great. Thank you for sharing.

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    Lynda Pilgreen says:

    These look wonderful!!! Can’t wait to try. I do have to correct you on one thing ;). I’m a Tupperware lady and you said “tupperware here” with a link to Glad containers! 🙂 I know that Tupperware has become the generic word for any plastic container (like Kleenex is used for tissue, or Pampers for disposable diapers) but I do ask you to maybe change the name OR link to actual Tupperware! 😀 We have several small containers that will work just as well and will last a lifetime!
    Thank you,
    Lynda

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    Toni says:

    Do you meal prep just for the fridge or do you freeze for later as well? I am wondering how do these roasted veggies freeze and reheat?

    Thanks!

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    […] Grilled Chicken Veggie Bowls from Picky Palate […]

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    […] Source: Grilled Chicken Veggie Bowls via Picky Palate […]

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    Sharla says:

    Looks good, maybe some veggie modifications, but I will give it a try. I like the idea of both rice and quinoa.
    PS….. BUT that is NOT Tupperware.

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    […] sustaining a nutritious diet, you’ll be capable to furthermore decrease meal prep time once you roast veggies that take the similar time to rearrange collectively. As an illustration, put asparagus, mushrooms […]

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    […] menjimatkan masa dan makan yang sihat, anda boleh tambahan mengurangkan makan masa prep jika anda sayuran panggang yang mengambil masa yang sama untuk menyediakan bersama-sama. Sebagai contoh, meletakkan asparagus, […]

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    […] prep is all about saving time and eating healthy, you can additionally cut meal prep time if you roast veggies that take the same time to prepare together. For example, put asparagus, mushrooms and cherry […]

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    […] prep is all about saving time and eating healthy, you can additionally cut meal prep time if you roast veggies that take the same time to prepare together. For example, put asparagus, mushrooms and cherry […]

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    […] prep is all about saving time and eating healthy, you can additionally cut meal prep time if you roast veggies that take the same time to prepare together. For example, put asparagus, mushrooms and cherry […]

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    […] prep is all about saving time and eating healthy, you can additionally cut meal prep time if you roast veggies that take the same time to prepare together. For example, put asparagus, mushrooms and cherry […]

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    Joy says:

    I will substitute Cauli- Rice for the brown rice and quinoa, making it low carb

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    […] prep is all about saving time and eating healthy, you can additionally cut meal prep time if you roast veggies that take the same time to prepare together. For example, put asparagus, mushrooms and cherry […]

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    […] “We used his idea of ingredients for the bowl: chicken, rice, quinoa, and vegetables all prepped one time for just about our weeks worth of meals. We chose to make 8 bowls worth of food. This equates to 4 days of meals for 2 people.” Recipe: Picky-Palate. […]

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    Gwen says:

    How long will these bowls last in fridge?? How many times do we eat a day??

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    […] taco and lime chicken, roasted vegetables and quinoa make this easy Grilled Chicken Veggie Bowls by Picky Palate a great make ahead meal. One day of prep equated to four days of […]

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    […] Jenny Flake at Picky Palate / Via picky-palate.com […]

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    Lisa says:

    Hey! Your recipe looks really good, love how it isn’t awful plain salad but something with yummy veg and some chicken.

    I was curious about how you would store them to make them last longer and when you did go to eat them was it heated up or just eaten cold?

    Many thanks!

  228. 228

    […] Chicken Veggie Bowls are based on these Grilled Chicken Veggie Bowls.  I don’t grill—instead, I use my Tejano Chili Lime Roasted Chicken for the chicken in the […]

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    […] and for lunch/dinner, I rotate between stuffed sweet potatoes, stuffed peppers, burrito bowls, and veggie bowls every […]

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    […] Hummus Vegetable Wraps | Emilie Eats 2. Grilled Chicken and Veggie Bowls | Picky Palate 3. Avocado Tuna Salad | Cook Eat Paleo 4. Stuffed Potato Cakes | Ela Vegan 5. […]

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    BBJCHA says:

    What a great idea! I’ll be using this. Thank you for the recipe.

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    […] my Grilled Chicken Veggie Bowls too!  Follow Picky Palate on Instagram for daily recipe […]


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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!