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

Keyword 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

Prep Time 1

Cook Time 20

Total Time 1 20

Servings

Calories 662kcal

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

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