Grilled Chicken Veggie Bowls

5 from 2 votes

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

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.

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

5 from 2 votes

Grilled Chicken Veggie Bowls

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!
Course: Main Course
Cuisine: American
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Servings: 8
Calories: 662kcal
Author: Jenny
Print Pin Rate

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

  • 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.

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

Calories: 662kcal | Carbohydrates: 84g | Protein: 44g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 285mg | Potassium: 2648mg | Fiber: 21g | Sugar: 17g | Vitamin A: 3025IU | Vitamin C: 460.4mg | Calcium: 277mg | Iron: 7.3mg
Keywords: easy meal prep, easy meal prep ideas, grilled chicken breast, grilled chicken breast recipes, grilled chicken recipes, healthy meal prep, how to grill chicken, meal prep ideas, meal prep recipes

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122 Responses
  1. 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!!

    1. 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!!

  2. 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:)

  3. 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.

  4. 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!

  5. Nicola M.

    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?

  6. Em

    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?

    1. 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. 🙂

  7. 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 😉

  8. Christie

    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!

  9. Michaela

    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!

  10. 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!

  11. Connie

    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 🙂

  12. Lori

    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!

    1. Nicola M.

      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?

  13. Taylor

    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!!!

  14. judy

    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!

  15. 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!

  16. Julia

    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?

    1. 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.

  17. Liam

    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.

  18. Carrie

    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?

  19. 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.

  20. 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!

  21. Cami D.

    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!

  22. Peggi

    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

  23. Mari

    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!

  24. Lindsay

    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!

  25. Stacey

    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.

  26. 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!

  27. Tracy

    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!

    1. 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 🙂

      1. Tracy

        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!!

  28. elizabeth

    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

  29. JM

    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!

  30. Beth

    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?

  31. kiesha

    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?

  32. Michelle

    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!!!

    1. 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.

  33. samantha f

    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!

  34. Patricia Tulskie

    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.

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  36. Rebekah

    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?”

  37. soy

    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…….

  38. Jennifer Rubendall

    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

  39. Suzanne

    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.

  40. 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 🙂

  41. 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.

  42. 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

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  44. Fafo

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

  45. Lisa

    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.

  46. 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

  47. Sam

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

  48. Crystal

    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 🙁

  49. Lynda Pilgreen

    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

  50. Toni

    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!

  51. Sharla

    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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  53. Lisa

    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!

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