Baked chicken, fluffy quinoa and steamed broccoli for easy, high-protein weekday meals that store well.
# What You’ll Need:
→ Protein & Grains
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
02 - 1 cup (180 g) quinoa, uncooked
03 - 2 cups (480 ml) low-sodium chicken broth or water
→ Vegetables
04 - 3 cups (300 g) broccoli florets (fresh or frozen)
→ Marinade & Seasoning
05 - 2 tbsp olive oil
06 - 1 tsp garlic powder
07 - 1 tsp paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - Juice of 1/2 lemon
→ Optional Garnish
12 - Fresh parsley, chopped
13 - Lemon wedges
# How to Make It:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a small bowl, mix olive oil, garlic powder, paprika, oregano, salt, pepper, and lemon juice.
03 - Pat the chicken breasts dry and place them on the prepared baking sheet. Brush both sides with the marinade.
04 - Bake the chicken for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. Let rest for 5 minutes before slicing.
05 - Meanwhile, rinse the quinoa under cold water. In a saucepan, combine quinoa and chicken broth (or water). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork.
06 - Steam the broccoli florets for 4–5 minutes until bright green and just tender.
07 - Divide quinoa, sliced chicken, and broccoli evenly among 4 meal prep containers. Garnish with chopped parsley and lemon wedges if desired.
08 - Allow to cool before sealing and refrigerating. Keeps for up to 4 days.
