Chicken Meal Prep Bowls

Making Chicken Meal Prep Bowls Ahead

Keeps for 4 days in the fridge. Reheat in the microwave for 2 minutes.

Chicken Meal Prep Bowls: The Method

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1. Mix 2 tbsp of the oil with the lemon juice, garlic, oregano, thyme and 1 tsp of the salt. Coat the chicken and marinate for at least 30 minutes.

   Mark done

2. Heat the oven to 220°C / 430°F. Toss the peppers and beans with the remaining oil and salt on a tray and roast for 20 minutes.

   Mark done Start 20 min timer

3. Simmer the quinoa in the stock for 12 minutes, cover and rest for 5 minutes, then fluff.

   Mark done Start 12 min timer

4. Cook the chicken in a hot griddle pan for 5 minutes per side until a thermometer reads 74°C / 165°F. Rest, then slice.

   Mark done Start 5 min timer

5. Cool for 15 minutes, divide the quinoa, vegetables and chicken between 4 containers and top each with tahini sauce.

   Mark done Start 15 min timer

Worth Knowing

• Salt the chicken ahead for a juicier result.
• Cook the chicken to 74°C / 165°F and no further.
• Spread the rice out so it cools within an hour, then seal the lids and refrigerate.

What to Put Next to It

Hummus · Cherry tomatoes · Cucumber · Fresh fruit

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Chicken Meal Prep Bowls FAQ

Chicken Meal Prep Bowls Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.