Chicken, Bacon and Broccoli Quinoa Meal-Prep Bowls

Ingredients

• 1 cup uncooked quinoa (Rinse under cold water)
• 2 cups water
• 8 slices bacon (Cut into small pieces)
• 0.5 cup broccoli (Cut into florets)
• olive oil (For drizzling over the broccoli; amount not stated)
• salt (To taste, for the broccoli)
• 2 large chicken breasts (Dice; source states about 1.25 lb)
• 1 tbsp olive oil (For cooking the chicken)
• 1 tsp smoked paprika
• 0.25 tsp cayenne powder
• onion powder (Amount not stated)
• 1 tsp garlic powder
• 0.5 tsp black pepper
• 0.5 tsp salt
• 450 g dried basil (Amount not stated)
• 0.5 tsp dried oregano
• 0.5 tsp dried thyme
• ranch dressing (Drizzle over each bowl or store separately; amount not stated)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Cut the bacon into small pieces and arrange it on one side of a sheet pan.

2. 2

   Place the broccoli florets on the other side of the sheet pan. Drizzle with olive oil and sprinkle with salt.

3. 3

   Bake the bacon and broccoli for 20 minutes, flipping the bacon halfway through, until the bacon is crispy and the broccoli is tender.

4. 4

   Rinse the quinoa under cold water. Add it and the water to a small pot and bring to a boil.

5. 5

   Reduce the heat to low, cover the pot, and simmer the quinoa for about 8 minutes, or until the water is absorbed. Fluff with a fork and set aside.

6. 6

   In a bowl, combine the diced chicken with the smoked paprika, cayenne powder, onion powder, garlic powder, black pepper, salt, dried basil, dried oregano, and dried thyme. Toss until evenly coated.

7. 7

   Heat the olive oil in a large skillet over medium heat.

8. 8

   Add the seasoned chicken to the skillet and sauté for up to 8 minutes, stirring occasionally, until fully cooked and lightly golden.

9. 9

   Divide the quinoa evenly between four containers, about 1/2 cup per container.

10. 10

    Top each container with the cooked chicken, roasted broccoli, and crumbled bacon.

11. 11

    Drizzle ranch dressing over each bowl, or store the dressing separately to add just before eating. Seal the containers and refrigerate.

Notes

The carousel also contains a separate chicken meatball and lemon potato bowl recipe; this extraction covers the quinoa, bacon, broccoli, and chicken bowl from Slide 3. The amount of olive oil for the broccoli, onion powder, dried basil, and ranch dressing was not stated in the source. Refrigerate the sealed meal-prep containers; no storage duration was provided.

Nutrition per serving

• main
• meal prep
• high-protein
• baked
• skillet
• make-ahead