Name: High-Protein Power Bowl with Chicken & Roasted Veggies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 1 tbsp olive oil (for chicken); 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp cayenne pepper (optional); Salt and black pepper to taste; 2 medium sweet potatoes, peeled and diced (1-inch cubes); 1 head of broccoli, cut into florets; 1 tbsp olive oil (for veggies); ½ tsp salt (for veggies); ¼ tsp black pepper (for veggies); 1 cup uncooked quinoa, rinsed; 2 cups water or vegetable broth; Pinch of salt (for quinoa); ¼ cup olive oil (for dressing); 2 tbsp fresh lemon juice; 1 tbsp Dijon mustard; 1 clove garlic, minced; 1 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; Salt and black pepper to taste (for dressing)

👩‍🍳 Instructions

1
Preheat oven to 400°F (200°C). Pat chicken dry. In a bowl, toss chicken with 1 tbsp olive oil, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Arrange on a baking sheet.
2
Roast chicken for 20-25 minutes, or until internal temperature reaches 165°F (74°C). Remove, cover loosely with foil, and let rest for 5-10 minutes, then slice or dice.
3
On a separate baking sheet, toss diced sweet potatoes and broccoli with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Roast for 20-25 minutes, turning halfway, until tender and slightly charred.
4
Rinse quinoa. Combine quinoa, water/broth, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
5
While cooking, prepare the dressing: whisk ¼ cup olive oil, lemon juice, Dijon mustard, minced garlic, chopped parsley, chopped dill, salt, and pepper until well combined.
6
Assemble bowls: Divide quinoa, chicken, sweet potatoes, and broccoli among 4 airtight containers. Drizzle with dressing just before serving, or store dressing separately.

💡 Notes

Store bowls in the refrigerator for up to 4 days. Cooked chicken and roasted sweet potatoes can be frozen for longer storage. Reheat in the microwave until warmed through. Feel free to swap vegetables or protein based on preference.

Fuel Your Week: Easy High-Protein Meal Prep for Busy Families

High-Protein Power Bowl with Chicken & Roasted Veggies

📝 Ingredients

👩‍🍳 Instructions

💡 Notes

🥗 Nutrition (per serving)

Rate This Recipe