Low-calorie, high-protein bowls with roasted chicken, vegetables, brown rice and a ginger-sesame sauce for easy lunches.
# What You’ll Need:
→ Protein
01 - 500 g (1.1 lbs) skinless chicken breast, diced
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp smoked paprika
→ Vegetables
06 - 2 cups broccoli florets
07 - 1 cup red bell pepper, sliced
08 - 1 cup zucchini, sliced
09 - 1 cup cherry tomatoes, halved
→ Grain/Base
10 - 2 cups cooked brown rice or quinoa
→ Sauce
11 - 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
12 - 1 tbsp rice vinegar
13 - 1 tsp honey
14 - 1 tsp sesame oil
15 - 1 clove garlic, minced
16 - 1 tsp grated fresh ginger
→ Garnish
17 - 1 tbsp sesame seeds
18 - 2 tbsp chopped green onions
# How to Make It:
01 - Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss the diced chicken breast with olive oil, salt, black pepper, and smoked paprika. Spread evenly on half of the baking sheet.
03 - Place broccoli, red bell pepper, zucchini, and cherry tomatoes on the other half of the baking sheet. Drizzle with a small amount of olive oil and season lightly with salt and pepper.
04 - Roast for 18–20 minutes, or until chicken is cooked through and vegetables are tender. Remove from oven and set aside.
05 - While the chicken and vegetables cook, whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a small bowl to make the sauce.
06 - Divide cooked brown rice or quinoa evenly among four meal prep containers. Top each with roasted chicken and vegetables.
07 - Drizzle sauce over each bowl. Garnish with sesame seeds and green onions, if desired.
08 - Allow to cool before sealing and refrigerating for up to 4 days.
