Lemon Garlic Chicken and Quinoa Bowls with Roasted Broccoli
Chicken Quinoa Bowls
Zesty lemon chicken, fluffy quinoa, and roasted broccoli. A high-protein work meal perfect for your weekly prep.
Nutrition (per serving)
When it comes to a long workday, I need a lunch that is more than just a light snack; I need something that powers me through the afternoon slump. These Lemon Garlic Chicken and Quinoa Bowls are my go-to for a high-protein, satisfying meal that tastes just as good on Thursday as it did on Monday. The combination of lean protein, complex carbohydrates, and fiber-rich greens makes this a nutritional powerhouse for any busy professional.
What I love most about this dish is how the bright, zesty lemon and aromatic garlic elevate simple, wholesome ingredients. By roasting the broccoli alongside the chicken, you get those lovely charred edges that add a deep, smoky flavor to the bowl. The quinoa acts as a perfect sponge, soaking up all the leftover pan juices and the lemon-oregano vinaigrette, ensuring every single bite is moist and packed with flavor.
This is the ultimate meal prep recipe because it stores beautifully and stays fresh in the fridge for days. If you are looking to shake things up, you can easily swap the broccoli for asparagus or bell peppers, or even add a dollop of Greek yogurt on top for extra creaminess. Cooking for the week does not have to be a chore—it is about setting yourself up for success with delicious, home-cooked food that makes you feel great.
Ingredients
- Boneless, skinless chicken breasts:1.5 lb
- Quinoa, uncooked:1 cup
- Chicken broth:2 cups
- Broccoli florets:4 cups
- Extra virgin olive oil:3 tbsp
- Fresh lemon juice:3 tbsp
- Garlic, minced:4 cloves
- Dried oregano:1 tsp
- Salt and black pepper:to taste pieces
Instructions
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Preheat your oven to 400°F and line a large baking sheet with parchment paper.
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In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
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While the quinoa cooks, place the chicken breasts and broccoli florets on the prepared baking sheet.
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In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and oregano.
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Drizzle the lemon-garlic mixture over the chicken and broccoli, tossing the broccoli to coat and flipping the chicken to ensure it's covered. Season everything generously with salt and pepper.
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Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender and slightly charred.
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Let the chicken rest for 5 minutes before slicing it into thin strips.
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Divide the cooked quinoa among four meal prep containers, then top with the sliced chicken and roasted broccoli. Garnish with extra lemon wedges if desired.
Tips & Notes
- To keep the chicken moist when reheating at work, add a tiny splash of water or broth to the container before microwaving.
- Rinse your quinoa under cold water before cooking to remove its natural bitter coating (saponin).
- If you prefer a bit of heat, add a pinch of red pepper flakes to the lemon-garlic dressing.
