Meal prep ideas can be so helpful during the week to keep your diet on track. These Grilled Chicken Veggie Bowls are delicious and healthy make-ahead meals!
Grilled Chicken Veggie Bowls
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.
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
Grill up my Taco and Lime Chicken to get started.
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.
Roast your veggies. Note that the cauliflower takes longer to cook, so I recommend putting the cauliflower on it’s own baking sheet.
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
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.
Roasted cauliflower. This is my favorite. So flavorful! Here is the recipe.
My Grilled Taco Lime Chicken, cubed.
Roasted asparagus, ready to go.
A bit of charred corn. See my recipe and photos HERE.
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.
Grilled Chicken Veggie Bowls
- 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
- 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.
- 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.
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What a great idea! I’ll be using this. Thank you for the recipe.
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?
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How long will these bowls last in fridge?? How many times do we eat a day??
I will substitute Cauli- Rice for the brown rice and quinoa, making it low carb
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.
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?
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!
Love this idea, and your step by step instructions and pics are great. Thank you for sharing.
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 🙁
These meals are safe to eat the following Friday? I always thought 3-4 days after day cooked?
How do you store them? Just refrigerate or freeze them??
nice topic you point out,
Great stuff, healthy recipes. I love it.
Hi The veg bowels with roast veg + grilled chicken look delicious but just wondering do you eat cold or can u ‘re heat ? Thanks !
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.
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.
Wow its soòooo beautiful, I’m gonna make it for lunch and dinner. I need a challenge for myself. Great recipe☺. Thanks for sharing??
Do you have to use the quinoa.. I am not crazy about it and wonder how the veggie bowls would taste
Wow! this looks awesome! Those are all my favorite flavors. Pinning so I remember to make this later 🙂
These is very loght but very healthy food too.
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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
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.
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 🙂
This looks very good, thanks for sharing!
as an FYI, those are not Tupperware containers they are Glad. big difference!