Power-Packed Workday Lunches: Delicious, High-Protein, Low-Calorie Meals

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C).
2. 2

   If using chicken: Pat breasts dry, slice into 1-inch pieces. Toss chicken or drained chickpeas with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper on a baking sheet. Spread evenly.
3. 3

   Add broccoli florets and bell pepper slices to the same baking sheet, tossing with a tiny drizzle of olive oil, salt, and pepper.
4. 4

   Roast for 18-22 minutes, flipping halfway, until chicken is cooked through (internal temp 165°F/74°C) or chickpeas are lightly golden, and vegetables are tender-crisp.
5. 5

   While roasting, prepare the dressing: Whisk together 3 tbsp extra virgin olive oil, lemon juice, Dijon mustard, oregano, dill (if using), minced garlic, salt, and pepper in a small bowl until emulsified.
6. 6

   Assemble the bowls: Divide cooked quinoa or brown rice between two meal prep containers. Top with roasted chicken/chickpeas, broccoli, and bell pepper. Arrange shredded carrots and cucumber slices on top.
7. 7

   Drizzle generously with the lemon-herb dressing just before serving, or pack separately for meal prep.
8. 8

   Garnish with fresh cilantro or parsley and enjoy!