Chicken Meal Prep Bowl
A customizable bowl featuring roasted chicken breast over a grain or rice base with roasted vegetables and a sauce. Assemble components warm or at room temperature for flexible meal prep across the week.
Ingredients
Method
Pat chicken breast dry with paper towels. Season all sides evenly with salt and black pepper.
Cut roasted vegetables into 1-inch uniform pieces. Wash and prepare raw garnish vegetables.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden, then transfer skillet to a 400°F oven for 15–18 minutes until internal temperature reaches 165°F.
While chicken cooks, prepare grain according to package directions. Toss cut roasted vegetables with 1 tbsp olive oil, salt, and pepper on a separate sheet pan; roast at 400°F for 18–22 minutes until tender and lightly browned.
Remove chicken from oven and let rest 5 minutes, then slice into strips or bite-sized pieces.
Divide cooked grain evenly among four bowls. Top each with sliced chicken, roasted vegetables, and fresh vegetable garnish.
Drizzle 2–3 tbsp sauce or dressing over each bowl and serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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