Ingredients
Scale
- 1 lb (450 g) chicken breast, diced
- 2 cups (300 g) broccoli florets
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (150 g) cooked quinoa
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 4 tablespoons balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine diced chicken, broccoli, cherry tomatoes, olive oil, Italian seasoning, salt, and pepper.
- Spread the mixture on a baking sheet and bake for 20 minutes or until chicken is cooked through.
- While the chicken and vegetables are baking, prepare the quinoa according to package instructions.
- Once cooked, divide the quinoa among meal prep containers and top with the chicken and vegetable mixture.
- Drizzle with balsamic vinaigrette before serving.
Notes
- This dish can be stored in the refrigerator for up to 4 days.
- You can easily swap out the vegetables according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: meal prep, lunch ideas, healthy recipes