Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup extra virgin olive oil
- 2 large lemons (zested and juiced)
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup uncooked quinoa or brown rice
- 1 lb asparagus spears, trimmed
- 1 red bell pepper, sliced
- Fresh parsley for garnish
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. This mixture will serve as both a tenderizer and the primary flavor builder for your chicken.
- Place the chicken pieces into a large zip-top bag or a shallow dish. Pour half of the marinade over the chicken, ensuring every piece is well coated. Let it sit for at least 15 minutes while you prepare the rest of the ingredients. Save the remaining marinade for the vegetables.
- While the chicken is marinating, cook your quinoa or brown rice according to the package instructions. Once finished, fluff it with a fork and set it aside to cool slightly before assembling your containers.
- Preheat your oven to 400°F (200°C). Arrange the marinated chicken, asparagus, and sliced bell peppers on a large sheet pan in a single layer. Drizzle the remaining marinade over the vegetables. Roast for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.
- Divide the cooked grains evenly among four airtight meal prep containers. Top each with a portion of the roasted chicken and vegetables. Let the food cool down completely before closing the lids to prevent excess moisture buildup.
- Cook Time: 40 minutes
- Diet: Gluten-Free