Name: Lemon-herb chicken meal prep bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 1/2 lb boneless skinless chicken breasts, pounded to 3/4-inch thickness; 1 cup long-grain white rice; 1 3/4 cups water; 1 1/4 lb broccoli florets, cut into small pieces; 2 tbsp extra virgin olive oil; 1/4 cup lemon juice; 1 1/2 tsp lemon zest; 2 tbsp dried basil; 1/2 tsp garlic powder; 1 1/2 tsp salt; 3/4 tsp black pepper

Instructions

Prep 20 min · Cook 20 min

Preheat the oven to 425°F. In a small saucepan, combine the rice, water, and a quarter of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
On one sheet pan, toss the broccoli with a third of the olive oil and a quarter of the salt. On the second sheet pan, rub the chicken with a third of the olive oil, the garlic powder, half the basil, half the pepper, and the remaining salt. Place both pans in the oven; roast the chicken and broccoli for 15 to 18 minutes. Done when opaque in the center, 165°F.
In a small jar or bowl, whisk together the remaining olive oil, lemon juice, lemon zest, remaining basil, and remaining pepper until combined.
Slice the chicken. Fluff the rice with a fork. Divide the rice, roasted broccoli, and chicken among 4 meal prep containers. Let everything cool completely before sealing. Store the vinaigrette in separate small containers or a jar to add after reheating. The bowls keep in the fridge for 4 days; reheat until steaming hot.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes