Description
Explore a variety of large batch dinner recipes that are perfect for meal prep, ensuring you have easy and delicious meals ready for the week.
Ingredients
Scale
- 2 lbs of chicken breast
- 4 cups of mixed vegetables (carrots, broccoli, bell peppers)
- 2 cups of quinoa
- 1 cup of low-sodium chicken broth
- 1 tablespoon of olive oil
- 2 teaspoons of garlic powder
- 1 teaspoon of paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the chicken breast with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the chicken on a baking sheet and bake for 25-30 minutes or until fully cooked.
- While the chicken is baking, rinse the quinoa under cold water and cook it according to package instructions using chicken broth instead of water.
- In a large skillet, sauté the mixed vegetables over medium heat until tender.
- Once the chicken is cooked, let it rest for a few minutes before slicing it into bite-sized pieces.
- Combine the cooked quinoa, sautéed vegetables, and sliced chicken in a large mixing bowl.
- Divide the mixture into meal prep containers and store in the refrigerator for up to 5 days.
Notes
- Feel free to substitute chicken with tofu for a vegetarian option.
- Use any seasonal vegetables you have on hand.
- This recipe can be easily doubled for larger batches.
Nutrition
- Serving Size: 1 container
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg