Grilled Chicken Meal Prep Bowls

How to Make Grilled Chicken Meal Prep Bowls

1. 1

   Step 1: Marinate the chicken

   Combine olive oil, lemon juice, minced garlic, smoked paprika, and salt & pepper in a bowl. Add the chicken breasts, turning to coat; cover and refrigerate at least 15 minutes (or up to 2 hours) while you prepare other components.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 3 tbspOlive oil
   • 2 tbspFresh lemon juice
   • 3 clovesGarlic cloves, minced
   • 1 tspSmoked paprika
   • 1 tspKosher salt & freshly ground black pepper (combined)
   
2. 2

   Step 2: Cook the quinoa

   Rinse the quinoa under cold water, then combine with 3 cups (720 ml) water in a saucepan. Bring to a boil, reduce to a simmer, cover and cook until water is absorbed (about 15 minutes); remove from heat and let stand 5 minutes, then fluff with a fork.

   For this step

   • 1 1/2 cupsQuinoa, uncooked
   
3. 3

   Step 3: Preheat grill and cook chicken & vegetables

   Preheat grill to medium-high (about 400°F / 200°C). Grill chicken 6–8 minutes per side or until internal temperature reaches 165°F (74°C); at the same time or on a cooler part of the grill, char the chopped peppers and zucchini 6–8 minutes until tender and slightly blackened, turning once.

   For this step

   • 3 cupsMixed bell peppers and zucchini, chopped
4. 4

   Step 4: Rest and slice the chicken

   Transfer the chicken to a cutting board and let rest 5 minutes so juices redistribute. Slice the breasts into strips or bite-sized pieces for easy portioning into bowls.
5. 5

   Step 5: Assemble the bowls

   Divide cooked quinoa among four meal-prep containers or bowls, then add a handful of baby spinach, a portion of grilled vegetables, and sliced chicken to each. Top with sliced avocado and drizzle any reserved juices from the chicken over the bowls if desired.

   For this step

   • 4 cupsBaby spinach
   • 1 mediumAvocado, sliced
   
6. 6

   Step 6: Store and reheat instructions

   Cool containers to room temperature, then refrigerate for up to 4 days. Reheat in a microwave for 1–2 minutes (remove avocado first and add fresh) or reheat the chicken and quinoa in a skillet; add avocado or a squeeze of lemon right before serving for freshness.
   

1. Combine olive oil, lemon juice, minced garlic, smoked paprika, and salt & pepper in a bowl. Add the chicken breasts, turning to coat; cover and refrigerate at least 15 minutes (or up to 2 hours) while you prepare other components.
2. Rinse the quinoa under cold water, then combine with 3 cups (720 ml) water in a saucepan. Bring to a boil, reduce to a simmer, cover and cook until water is absorbed (about 15 minutes); remove from heat and let stand 5 minutes, then fluff with a fork.
3. Preheat grill to medium-high (about 400°F / 200°C). Grill chicken 6–8 minutes per side or until internal temperature reaches 165°F (74°C); at the same time or on a cooler part of the grill, char the chopped peppers and zucchini 6–8 minutes until tender and slightly blackened, turning once.
4. Transfer the chicken to a cutting board and let rest 5 minutes so juices redistribute. Slice the breasts into strips or bite-sized pieces for easy portioning into bowls.
5. Divide cooked quinoa among four meal-prep containers or bowls, then add a handful of baby spinach, a portion of grilled vegetables, and sliced chicken to each. Top with sliced avocado and drizzle any reserved juices from the chicken over the bowls if desired.
6. Cool containers to room temperature, then refrigerate for up to 4 days. Reheat in a microwave for 1–2 minutes (remove avocado first and add fresh) or reheat the chicken and quinoa in a skillet; add avocado or a squeeze of lemon right before serving for freshness.