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Easy Sunday Meal Prep Chicken and Veggie Bowls

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This Easy Sunday Meal Prep Chicken and Veggie Bowls recipe is proof that simple ingredients and a straightforward method can produce something genuinely special. It’s saved me on countless busy weeks, and I honestly look forward to making it every Sunday.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs (about 680g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon garlic powder (3g)
  • 1 teaspoon onion powder (3g)
  • 1 teaspoon smoked paprika (3g)
  • ½ teaspoon dried oregano (1g)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 2 cups broccoli florets (about 200g)
  • 1 medium sweet potato, diced into ½-inch cubes (about 300g)
  • 1 red bell pepper, sliced into strips (about 150g)
  • 1 red onion, cut into wedges (about 150g)
  • 2 tablespoons olive oil (30ml)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 2 cups cooked quinoa or brown rice (about 300g)
  • Fresh lemon wedges
  • Fresh parsley or cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
  2. Pat the chicken dry with paper towels. In a medium bowl, combine 2 tablespoons olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Add the chicken and toss to coat evenly. Set aside.
  3. In a separate large bowl, combine the broccoli florets, diced sweet potato, bell pepper strips, and red onion wedges. Drizzle with 2 tablespoons olive oil, then sprinkle with salt and pepper. Toss everything together until evenly coated.
  4. Spread the seasoned veggies in an even layer on your sheet pan, leaving space in the middle for the chicken. Place the chicken pieces in the center, nestled among the veggies.
  5. Roast for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and browned at the edges.
  6. Remove the pan from the oven. Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice the chicken against the grain into strips or bite-sized cubes.
  7. Divide the cooked quinoa or brown rice among four containers. Top each with an equal portion of the roasted veggies and sliced chicken. Squeeze a lemon wedge over each bowl and garnish with fresh parsley or cilantro if using.
  8. Let the assembled bowls cool completely at room temperature—about 20-30 minutes. Then seal with lids and refrigerate.

Notes

Don’t overcrowd the pan; use two pans if needed. Cut veggies uniformly (½-inch cubes). Use a meat thermometer for perfect doneness. Season generously. Let food cool completely before storing to avoid sogginess. Bowls taste better on day two or three.

Nutrition

Keywords: meal prep, chicken bowls, healthy, easy, sheet pan, roasted vegetables, quinoa, brown rice

Find it online: https://piperplate.com/easy-sunday-meal-prep-chicken-and-veggie-bowls-best-healthy-recipe/