Grilled Chicken Veggie Bowls
This recipe is a delightful way to meal prep for the week ahead. With a colorful array of veggies and protein-rich quinoa and brown rice, these bowls are not only nutritious but also convenient for busy days. Customize each bowl with your favorite vegetables and seasonings for a flavorful and satisfying meal any time.
— Constant Cookbook
Ingredients
- 16 ounces cooked quinoa
- 16 ounces cooked brown rice
- 4 cups/32 ounces roasted asparagus, chopped
- 4 cups/32 ounces roasted broccoli florets
- 4 cups/32 ounces florets
- 32 ounces prepared , cubed
- 4 cups haricot verts
- 4 cups roasted brussel sprouts
- 4 cups
Instructions
- To prepare your bowls, we used 3-cup To Go snack containers. Place 1/4 cup brown rice and 1/4 cup quinoa into each container. Top with a total of 1 1/2 cups of your cooked vegetables. Mix up the type of vegetables for each bowl so you have a variety each day. Add 4 ounces or 1/2 cup of your cubed chicken. We added salsa or hot sauce to season to our liking after we reheated the bowl in the microwave. A low fat dressing would work as well. Store these in the refrigerator and when you are ready microwave until heated through.
- Note: To roast vegetables, place them onto a large baking sheet, drizzle lightly with olive oil, and season with kosher salt and pepper. Cook in oven at 375 degrees until fork tender. Time will vary depending on vegetable.
Yield
8 Meals
Nutrition
- Calories: 662 kcal
- Carbohydrate Content: 84 g
- Protein Content: 44 g
- Fat Content: 21 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 85 mg
- Sodium Content: 285 mg
- Fiber Content: 21 g
- Sugar Content: 17 g
- Serving Size: 1 serving
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