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Easy Weekly Meal Prep Chicken and Veggie Bowls

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These Easy Weekly Meal Prep Chicken and Veggie Bowls are a simple, delicious solution for busy weeks. With juicy roasted chicken, caramelized sweet potatoes, and perfectly charred broccoli, this recipe makes healthy eating effortless and actually tastes great on day four.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 medium sweet potatoes (about 1 lb or 450g), diced into 1-inch cubes
  • 3 cups (8 oz or 225g) broccoli florets, cut into bite-sized pieces
  • 3 tablespoons (45ml) olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 cups cooked quinoa or brown rice (optional)
  • Juice of 1 lemon (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Pat the chicken breasts dry with paper towels. Slice each breast in half horizontally to create thinner cutlets. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried oregano, and a generous pinch of salt and pepper. Set aside.
  3. In a separate large bowl, toss the diced sweet potatoes and broccoli florets with the remaining 2 tablespoons of olive oil, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried oregano, and a good pinch of salt and pepper.
  4. Spread the sweet potatoes and broccoli in a single layer on one half of the prepared baking sheet. Place the chicken cutlets on the other half.
  5. Roast for 20-25 minutes. At the 15-minute mark, flip the chicken and toss the veggies. The chicken is done when it reaches an internal temperature of 165°F (74°C).
  6. Remove from the oven. Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice against the grain into strips or bite-sized cubes.
  7. Assemble the bowls: Divide the cooked quinoa or brown rice (if using) among meal prep containers. Top with roasted veggies and sliced chicken. Drizzle with a little extra olive oil and a squeeze of fresh lemon juice (if using) before sealing.

Notes

Pat the chicken dry for better browning. Don’t overcrowd the baking sheet to ensure caramelization. For best results, use an instant-read thermometer to check chicken doneness. Let the bowls cool completely before storing to prevent sogginess. Store in the refrigerator for up to 4 days. Reheat in the microwave for 1.5-2 minutes or in a 350°F (175°C) oven for 10 minutes with a splash of water to keep chicken moist.

Nutrition

Keywords: meal prep, chicken bowls, healthy meal prep, roasted chicken and veggies, easy dinner, gluten-free, dairy-free

Find it online: https://sparklechew.com/easy-weekly-meal-prep-chicken-and-veggie-bowls/