1 pound chicken breast, diced (or substitute with tofu for a vegetarian option)
1 cup quinoa
1 cup bell peppers, diced
1 cup broccoli florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Instructions
Cook the quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce the heat to low. Let it simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
Prepare the chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and season with garlic powder, paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally until the chicken is browned and cooked through.
Combine everything: Add the cooked quinoa to the chicken and vegetable mixture. Stir well to combine everything, allowing the flavors to meld together for about 2-3 minutes.
Serve: Divide the meal prep into meal containers for easy grab-and-go lunches or dinners.
Notes
Customize your veggies and protein to suit your taste. Don’t forget to store leftovers properly.