Jerk Chicken Meal Prep Lunch Bowls
Jerk Chicken Meal Prep Lunch Bowls: bring a taste of the tropics to work with you! These lunch bowls are sweet and spicy, and packed full of healthy veggies and quinoa to power you through your afternoon.
- 1/2 tablespoon dried thyme leaves
- 1/2 tablespoon ground allspice
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon garlic powder
- 1/2 teaspoon cinnamon
- 1/16 teaspoon cayenne for mild spice or 1/8 teaspoon (for spice-ay!)
Jerk Chicken Lunch Bowls
- 3/4 cup uncooked quinoa
- 2 large chicken breasts
- 1 tablespoon olive oil
- juice 1 lime
- 2 bell peppers cut into large chunks
- 1 large zucchini cut into large chunks
- 2 mangoes cubed
Pre-heat oven to 425°F.
Cook quinoa according to package directions and allow to cool.
Stir together the rub ingredients and set aside.
In a medium bowl, toss the chicken in half the olive oil and lime juice. Sprinkle with half the rub and toss to coat evenly.
Arrange on a baking sheet and bake for 10 minutes.
While chicken is baking, prepare the veggies: toss in the remaining olive oil, lime juice and rub. Arrange on a second baking sheet, or around the chicken breasts when the 10 minutes is up.
Bake for another 15 minutes, until chicken and veggies are baked through.
Divide cooled quinoa and veggies amongst four 2 cup capacity storage containers.
Slice the chicken and divide evenly amongst the containers.
Top with fresh mango
StorageStore in sealed containers in the fridge for up to 4 days.
To Re-heatMix everything up and re-heat gently OR keep mango separate until after heating.
Serving: 1meal prep bowl | Calories: 413kcal | Carbohydrates: 52g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 80mg | Fiber: 8g | Sugar: 27g