Meal Prep Recipes

Grilled Chicken Meal Prep

 

 

 

Grilled Chicken with Veggies and Quinoa

Prep Time: 15 Minutes         Cook Time: 30 Minutes

Calories: 528

Carbohydrates: 42g     Fat: 16g     Protein: 54g

 
 

Ingredients:

For the Chicken

  • 2 lbs Chicken Breast

  • 1 Tbsp Olive Oil
  • Salt and Pepper

For the Vegetables and Quinoa

  • 1 Medium Zucchini
  • 1 Red Bell Pepper
  • 1/2 Red Onion
  • 1 Tbsp Minced Garlic
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1-1.5 cups of dry quinoa
  • 1 tsp paprika

For the Balsamic Tomatoes and Cucumbers

  • 4 Roma Tomatoes 
  • 1 Medium Cucumber
  • 2 Tbsp Feta Cheese
  • 2 Tbsp Balsamic Vinegar
  • Salt and pepper to taste

Preparation: 

For the Chicken

  1. Heat a grill pan or skillet over medium high heat and add 1 Tbsp olive oil.
  2. Season the chicken on both sides with salt and pepper.
  3. Cook until the chicken reaches an internal temperature of 165F.

For the Vegetables and Quinoa

  1. Cut the zucchini, bell pepper, and red onion into a large dice. 
  2. In a skillet over medium heat, add the red onion and pepper until soft.
  3. Remove from pan and add the garlic and zucchini until soft.  Mix the vegetables together. 
  4. Rinse your quinoa thoroughly.  Add 1 cup of quinoa to a sauce pan with 2 cups of water and bring to a boil.  Remove from heat and cover for 20 minutes.  
  5. Season the quinoa with salt, pepper, and quinoa. 

For the Balsamic Tomatoes and Cucumbers

    1. Wash and cut the tomatoes and cucumber into a small dice.  Remove the seeds from the tomatoes. 
    2. Mix in 2 Tbsp of feta cheese, 2 Tbsp balsamic vinegar and salt and pepper to taste.  Store separate from the rest of the meal as you don't want to heat this. 

    Divide your ingredients evenly 4 ways. 

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