Gluten-Free Chicken Meal Prep Bowls
Servings: 3 meals
- 3 chicken breasts
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp sea salt and freshly ground pepper
- fresh thyme
- 2 carrots sliced
- 1 cup frozen peas
- 1 cup quinoa rinsed
- 1 1/4 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