Grilled Chicken Veggie Bowls

5 from 3 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.


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.


-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 3 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 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8
Calories: 662kcal
Author: Jenny
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  • 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.


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.


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. 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.

  2. 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

  3. 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…….

  4. 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?”

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  7. 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.

  8. 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!

  9. Mary

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

  10. Mike

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

  11. Jennifer

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

  12. 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. Jenny

      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.

  13. 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?

    1. Jenny

      I’m due to do another meal prep with a different meat but haven’t yet. Fish is a good one to try.

  14. Johana

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

  15. 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?

  16. 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!

  17. 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.


  18. 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. Jenny

      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!!

  19. Christini

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

  20. James

    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!

  21. 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.

  22. 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!

  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. 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

  25. 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!

  26. Liz @ The Lemon Bowl

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

  27. Caroline

    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!

  28. Marit

    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.

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