Vegetable and Chicken Quinoa Bowl

Disclaimer: This post may contain affiliate links.
  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 1h
  • Serves: 5 Lunches

Ingredients

  1. Parchment Paper
  2. 2 Chicken Breasts
  3. 1 cup Uncooked Quinoa (Plain)
  4. 10 Brussel Sprouts
  5. 10 Carrots
  6. 3 Regular Size Sweet Potatoes
  7. 2 1/2 cups Green Beans
  8. 3 tablespoons Olive Oil
  9. 2 tablespoons Sea Salt (Optional)
  10. 1 tablespoon Rosemary

Instructions

  1. Preheat Oven to 425
  2. Using 1 TBSP of olive oil, drizzle over both sides of the chicken breasts. Season with your favorite chicken seasoning. Set aside.
  3. Line 2 baking sheets with parchment paper.
  4. Slice brussel sprouts in half. Toss in 1/2 TBSP olive oil and then lay them out on the baking sheets.
  5. Cut ends off of carrots then slice them in half. Toss in 1/2 TBSP olive oil and then lay them out on the baking sheets.
  6. Peel the sweet potatoes. Cut them into 1 inch cubes. Toss in 1/2 TBSP olive oil and then lay them out on the baking sheets.
  7. Cut ends off of green beans. Toss in 1/2 TBSP olive oil and then lay them out on the baking sheets.
  8. Cook vegetables & chicken in the oven for 30 minutes at 425 degrees. Chicken may need extra time. Slice open to make sure no pink is left. Cook additional time if necessary.
  9. While the vegetables and chicken are cooking, follow directions on quinoa to cook one cup of dry quinoa.
  10. Split cooked quinoa and cooked chicken evenly between each of your five meal prep containers.
  11. Add in 4 pieces of brussel sprouts, 4 pieces of carrots, a handful of sweet potatoes, and a handful of green beans.
Disclaimer: This post may contain affiliate links.

Leave a Reply

Your email address will not be published.

CommentLuv badge