Protein-rich lunch bowls with roasted chicken, chickpeas, quinoa, mixed greens and lemon-Dijon dressing.
# What You’ll Need:
→ Protein
01 - 2 large chicken breasts (about 500 g), boneless, skinless
02 - 1 can (400 g) chickpeas, drained and rinsed
→ Vegetables
03 - 1 large red bell pepper, diced
04 - 1 medium cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 2 cups baby spinach or mixed greens
07 - 1 small red onion, thinly sliced
→ Grains
08 - 1 cup cooked brown rice or quinoa (optional, for gluten-free use quinoa or brown rice)
→ Dressing
09 - 3 tbsp extra virgin olive oil
10 - 1 tbsp lemon juice
11 - 1 tbsp red wine vinegar
12 - 1 tsp Dijon mustard
13 - 1 clove garlic, minced
14 - Salt and pepper, to taste
→ Spices for Chicken
15 - 1 tsp smoked paprika
16 - 1 tsp garlic powder
17 - ½ tsp ground cumin
18 - ½ tsp salt
19 - ¼ tsp black pepper
# How to Make It:
01 - Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
02 - In a small bowl, mix smoked paprika, garlic powder, cumin, salt, and black pepper. Rub spice mix evenly over both sides of chicken breasts.
03 - Place chicken breasts on the prepared baking sheet. Roast for 20–25 minutes, until cooked through (internal temperature 74°C/165°F). Let rest 5 minutes, then slice.
04 - While chicken bakes, cook quinoa or brown rice if using.
05 - Prepare vegetables: dice bell pepper and cucumber, halve cherry tomatoes, thinly slice red onion.
06 - In a small bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
07 - In 4 meal prep containers, layer spinach or mixed greens, cooked grains, chickpeas, and chopped vegetables.
08 - Top each bowl with sliced chicken. Drizzle with dressing just before serving or pack in a separate container.
09 - Store bowls in the refrigerator for up to 4 days.
