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High Protein Chicken Veggie Meal Prep Bowls

Easy meal prep bowls featuring juicy roasted chicken, mixed veggies, and rice, perfect for busy weeknights.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

For the Protein

  • 2 pieces boneless, skinless chicken breasts (about 1 to 1.25 lb total) Trimmed

For the Vegetables

  • 2 cups mixed vegetables (bell peppers, broccoli, zucchini) Cut into even pieces for uniform roasting

For the Rice

  • 1 cup cooked rice (about 1/3 cup uncooked) White, brown, or jasmine

Other Ingredients

  • 1-2 tbsp olive oil
  • to taste Salt and freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika or Italian herbs Optional for an herby twist

Instructions

Preparation

  • Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment.
  • Pat the chicken breasts dry, rub with olive oil, and season with salt, pepper, garlic powder, and any optional seasonings.
  • Place the seasoned chicken on one side of the baking sheet.
  • In a bowl, toss the mixed vegetables with a bit of olive oil, salt, and pepper, then arrange them on the other side of the baking sheet.

Cooking

  • Roast both chicken and vegetables in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender.
  • While the sheet pan is roasting, cook the rice according to package instructions. Fluff rice when done.

Assembly

  • Remove the chicken from the oven and let it rest for 5 minutes before slicing it across the grain.
  • Divide the cooked rice, roasted vegetables, and sliced chicken among meal prep containers.
  • Cool slightly, seal, and store in the refrigerator for easy lunches.

Notes

Store in airtight containers in the fridge for up to 4 days. Can freeze for up to 3 months. Reheat in the microwave or oven as needed.