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Gluten-Free Chicken Meal Prep Bowls

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Lunch, Meal Prep
Cuisine: American
Keyword: Chicken, Food Bowl, Gluten-Free Recipes, Meal Prep
Servings: 3 meals
Calories: 564kcal
Author: Silvia Dunnirvine


  • 3 chicken breasts
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon sea salt and freshly ground pepper
  • fresh thyme
  • 2 carrots sliced
  • 1 cup frozen peas
  • 1 cup quinoa rinsed
  • 1 ¼ cup water or chicken broth


  • Wash and pat dry chicken. Season with oil, salt, pepper, paprika and thyme. Bake chicken at 400F degrees fro 22-25 minutes
  • Meanwhile, add rinsed quinoa to a medium pot and cook for 5-7 minutes stirring frequently until quinoa starts to make a "pop" sound. Add water or broth and a pinch of salt. Cover and simmer for 15-18 minutes or until all water has been absorbed.
  • Meanwhile sauté carrots in a buttered skillet, on both sides until softened and golden. Season carrots with salt and pepper. When done, pour frozen peas into skillet and toss with cooked carrots.
  • Add quinoa and vegetable to a bowl, stir to combine.
  • Transfer quinoa and baked chicken to your meal prep bowl. Feel free to add any sauce of your choice, a slice of lemon or fresh herbs.


Calories: 564kcal | Carbohydrates: 47g | Protein: 59g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 688mg | Potassium: 1405mg | Fiber: 8g | Sugar: 5g | Vitamin A: 7265IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 4mg