Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 cups cooked quinoa
  • 2 cups broccoli florets, cut small
  • 1 large bell pepper, sliced into strips
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach
  • 0.25 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tsp honey
  • 0.5 tsp ground cumin

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the chicken strips, broccoli florets, and bell pepper strips with 1 tablespoon of olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
  3. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, ensuring no crowding to allow for proper roasting.
  4. Roast for 18–20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with charred edges.
  5. While the chicken roasts, whisk together the Greek yogurt, lime juice, honey, and cumin in a small bowl to create the dressing.
  6. Assemble the meal prep containers by dividing the cooked quinoa, baby spinach, and fresh cherry tomatoes equally. Top with the roasted chicken and vegetable mixture. Store the dressing in separate small containers.