Name: High-Protein Chicken & Vegetable Meal Prep Bowls
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 medium boneless, skinless chicken breasts (about 300g total); 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1 medium red bell pepper, cut into strips; 1 medium zucchini, sliced; 1 cup broccoli florets; 1/2 cup cherry tomatoes, halved; 1 lemon (zest and juice); 1/4 cup plain Greek yogurt (for sauce); 1 clove garlic, minced (for sauce); 1 tsp Dijon mustard (for sauce); 1 tbsp fresh parsley, minced (for sauce); 2 cups cooked rice (to add fresh when reheating)

High-Protein Chicken & Vegetable Meal Prep Bowls

BakedBasil0451

This meal prep bowl is designed for maximum flavor, high protein, and weeklong freshness. Juicy, oven-roasted chicken is marinated in aromatic spices and served with a medley of colorful roasted vegetables. A tangy lemon-parsley yogurt sauce adds creaminess and brightness, perfectly complementing the savory chicken and veggies. Adding fresh rice at serving keeps the texture perfect. Ideal for healthy lunches or dinners, this recipe makes meal prep feel exciting and delicious!

Ingredients

Instructions

In a large bowl, whisk together olive oil, smoked paprika, garlic powder, oregano, thyme, salt, and pepper. Add chicken breasts and toss to coat. Let marinate for at least 10 minutes (or overnight for more flavor).
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Arrange bell pepper, zucchini, and broccoli florets on the baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat.
Push vegetables to the sides and place marinated chicken breasts in the center. Roast for 18-22 minutes, flipping chicken halfway, until chicken is cooked through (internal temp 165°F/74°C) and vegetables are tender.
Add cherry tomatoes to the sheet in the last 5 minutes of roasting so they stay juicy.
While chicken and vegetables roast, make the sauce: In a small bowl, whisk Greek yogurt, lemon zest and juice, minced garlic, Dijon mustard, and parsley until smooth. Set aside.
Let chicken rest for 5 minutes, then slice thinly.
Divide roasted vegetables and sliced chicken between 2 meal prep containers. Spoon sauce into a small container for each serving.
To serve, reheat chicken and vegetables, then add freshly cooked rice and drizzle with yogurt sauce.