Grilled Chicken Veggie Bowls – Meal Prep

by - February 05, 2019

My better half and I chose we needed to attempt the feast prep world by setting up a weeks worth of nourishment before hand. These Grilled Chicken Veggie Bowls were soooo great and it was so helpful having them arranged and prepared to eat. The site we got the thought from is called Fit Men Cook. We utilized his concept of elements for the bowl: chicken, rice, quinoa, and vegetables all prepared one time for pretty much our weeks worth of suppers. We made 8 bowls worth of sustenance. This likens to 4 days of dinners for 2 individuals. This permitted us adaptability for alternate days to have an alternate lunch.

Here's your line-up of fixings. We chose to add 5 distinct vegetables to blend it up a bit. You could improve it by utilizing 3 distinct sorts. We utilized some dispensable Tupperware compartments you can discover at your neighborhood supermarket. They worked extraordinary for our parts.

You'll require 16 ounces of cooked quinoa and 16 ounces of cooked dark colored rice. Cook them both as indicated by bundle headings. We cooked additional so we could solidify a few and put something aside for future suppers.

Cook your veggies. Note that the cauliflower takes more time to cook, so I suggest putting the cauliflower all alone heating sheet.

Here we have french haricot vert green beans, asparagus, and brussels grows. Asparagus just takes 7 minutes to cook so those turn out ahead of schedule.

Here is the post-concocted line. This is the thing that makes up your "bowls." Again, you can ease up the procedure by picking 3 or less unique kinds of vegetables. We cooked 5 unique sorts for decent variety and added 1.5 glasses worth to every supper.

Ìngredìents (Makes 8 Meals)
  • 16 ounces cooked quìnoa
  • 16 ounces cooked brown rìce
  • 4 cups/32 ounces roasted asparagus, chopped
  • 4 cups/32 ounces roasted broccolì florets
  • 4 cups/32 ounces roasted caulìflower florets
  • 32 ounces prepared Grìlled Taco Lìme Chìcken, cubed

Optìonal (would replace any of the vegetables above)
  • 4 cups harìcot verts
  • 4 cups roasted brussel sprouts
  • 4 cups charred corn

  1. To prepare your bowls, we used 3-cup To Go snack contaìners. Place 1/4 cup brown rìce and 1/4 cup quìnoa ìnto each contaìner. Top wìth a total of 1 1/2 cups of your cooked vegetables. Mìx up the type of vegetables for each bowl so you have a varìety each day.  Add 4 ounces or 1/2 cup of your cubed chìcken. We added salsa or hot sauce to season to our lìkìng after we reheated the bowl ìn the mìcrowave.  A low fat dressìng would work as well.  Store these ìn the refrìgerator and when you are ready mìcrowave untìl heated through.
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