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Grilled Chicken Veggie Bowls

These Grilled Chicken Veggie Bowls were soooo good and it was so convenient having them prepared and ready to eat.

Grilled Chicken Veggie Bowls

Ingredients (Makes 8 Meals)

  • 16 ounces cooked quinoa
  • 16 ounces cooked brown rice
  • 4 cups/32 ounces roasted asparagus, chopped
  • 4 cups/32 ounces roasted broccoli florets
  • 4 cups/32 ounces roasted assorted sweet peppers
  • 4 cups red onion
  • 32 ounces prepared  grilled Chicken, cubed

Optional (would replace any of the vegetables above)

  • 4 cups green beans
  • 4 cups roasted brussel sprouts
  • 4 cup roasted sweet potato
  • roasted cauliflower
  • roasted carrots
  • pea pods
  • really any roasted veggie is great!

Directions

  1. To prepare your bowls, use  3-cup To Go snack containers (Amazon has meal prep containers that are BPA free and microwave and dishwasher safe!). Place 1/4 cup brown rice and 1/4 cup quinoa into each container. Top with a total of 1 1/2 cups of your cooked vegetables. Mix up the type of vegetables for each bowl so you have a variety each day.  Add 4 ounces or 1/2 cup of your cubed chicken. We added salsa or hot sauce to season to our liking after we reheated the bowl in the microwave.  A low fat dressing would work as well.  Store these in the refrigerator and when you are ready microwave until heated through.

Note: To roast vegetables, place them onto a large baking sheet, drizzle lightly with olive oil, and season with kosher salt and pepper. Cook in oven at 375 degrees until fork tender. Time will vary depending on vegetable.

Makes 8 Meals

(adapted from the Picky Plate)

Grilled Chicken Veggie Bowls

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Tags: meal prep
Credit: Picky Plate

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