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- 2 pounds chicken breast, diced - 1 cup quinoa, rinsed - 2 cups low-sodium chicken broth - 1 cup black beans, drained and rinsed - 1 red bell pepper, diced - 1 cup corn (fresh, frozen, or canned) - 1 avocado, sliced - 1 tablespoon olive oil - 2 teaspoons smoked paprika - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh lime wedges, for serving - Chopped cilantro, for garnish (optional) High protein chicken meal prep starts with fresh, quality ingredients. You need chicken breast as your main protein source. I love using quinoa because it adds fiber and keeps you full. Low-sodium chicken broth helps the quinoa cook well and adds flavor. Black beans are great for protein and texture. Red bell pepper gives a sweet crunch, and corn adds sweetness too. Finally, avocado adds creaminess and healthy fats. For seasonings, I use olive oil to keep the chicken moist. Smoked paprika brings a rich flavor. Cumin adds warmth, and garlic powder gives depth. Don’t forget salt and pepper to enhance everything! To finish your meal, squeeze fresh lime juice on top. It brightens the dish. Chopped cilantro is a nice touch for flavor and color. This meal is not only tasty but also packed with nutrients. It’s perfect for anyone looking to eat healthy! {{ingredient_image_1}} To start, you need to mix the marinade. In a large bowl, combine the following: - 2 pounds diced chicken breast - 1 tablespoon olive oil - 2 teaspoons smoked paprika - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste Stir well to coat the chicken evenly. I recommend marinating for at least 15 minutes. This time helps the flavors soak in, making the chicken tasty and tender. Next, let’s cook the quinoa. In a medium saucepan, bring 2 cups of low-sodium chicken broth to a boil. Once boiling, add 1 cup of rinsed quinoa. Reduce the heat to low, cover it, and let it simmer for about 15 minutes. When the liquid is absorbed, take a fork and fluff the quinoa gently. This step makes it light and airy. Set it aside for later. Now, it’s time to cook the chicken and veggies. Heat a large skillet over medium-high heat. Add the marinated chicken to the skillet and cook for about 6-8 minutes. Stir occasionally to ensure even cooking. The chicken is done when it’s no longer pink inside. After that, add in 1 diced red bell pepper and 1 cup of corn. Cook for another 3-4 minutes until the peppers are tender. Finally, stir in 1 cup of drained black beans and the cooked quinoa. Heat everything together for about 2 minutes. Taste the mix and adjust the seasoning if needed. To make the chicken juicy and full of flavor, start by marinating it. Use olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Mix these well with the diced chicken. Let it marinate for at least 15 minutes. This step adds moisture and depth. Cooking the chicken on medium-high heat helps it stay tender. Avoid overcooking; it should be just cooked through. When you prepare meals, evenly portioning is key. Use a scale or measuring cups to divide the chicken, quinoa, and veggies. This ensures each meal has the same amount of protein and carbs. For storage, use BPA-free containers. Look for ones that seal tightly to keep food fresh. Clear containers are great for seeing what’s inside. You can customize the flavors to suit your taste. If you like heat, add some chili powder or cayenne. For more zest, mix in fresh herbs like cilantro or parsley. Adjust the salt and pepper to your preference. Always taste before serving. Don’t be afraid to experiment. Cooking should be fun and personal! Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes for maximum flavor absorption. For even better results, marinate overnight in the fridge. Perfectly Cooked Quinoa: Rinse the quinoa before cooking to remove its natural coating, which can make it taste bitter. This step ensures a fluffier texture. Customizable Veggies: Feel free to swap out the red bell pepper and corn for other vegetables like zucchini or spinach, depending on your preferences and seasonal availability. Storage Tips: To keep your meal prep fresh, store the avocado separately until you're ready to eat to prevent browning. Use lemon or lime juice to keep it green longer. {{image_2}} You can change the protein in this meal. Try turkey instead of chicken for a different taste. If you want a plant-based option, use tempeh or tofu. Both work well and add protein. For grains, quinoa is great, but you can swap it for brown rice or farro. They give a nice texture and flavor too. You can even use couscous if you want a faster option. To kick up the heat, add jalapeños or red pepper flakes. They bring a nice spice to your dish. You can also add fresh chili if you like it even spicier. Different herbs can make your meal unique. Try fresh basil or cilantro for a fresh taste. You can use thyme or oregano for a more earthy flavor. Just chop them up and mix them in! Pair your high-protein meal with fresh salads. A simple green salad with lettuce and tomatoes is perfect. You can also add avocado for creaminess. For sides, consider roasted veggies like zucchini or carrots. They add color and nutrients. You can also serve it with a side of corn salsa for extra flavor. Complement your meal with sauces too. A tangy yogurt sauce or a spicy salsa can add zest. Experiment with different dips to find your favorite! To keep your meal prep fresh, store it in airtight containers. Divide your chicken, quinoa, and veggies into single servings. This way, you grab only what you need. Place a slice of avocado on top just before eating. Avocado turns brown quickly. For best taste, eat meals within four days. To freeze meals, let them cool completely first. Then, use freezer-safe containers or bags. Remove as much air as you can to avoid freezer burn. You can freeze meals for up to three months. When ready to eat, thaw in the fridge overnight. Reheat in the microwave until hot. In the refrigerator, your meal prep lasts about four days. When stored in the freezer, it can last up to three months. Be sure to label your containers with the date. This helps you track how long they’ve been stored. Enjoy your meals while they are at their best! High protein chicken meal prep means making meals with chicken that are rich in protein. This type of meal prep helps you eat healthy. Chicken breast is low in fat and high in protein, making it great for muscle growth. Adding quinoa and beans boosts protein even more. Meal prep saves time and keeps you on track with your diet. To keep chicken tender, you need to marinate it. Use olive oil, smoked paprika, cumin, and garlic powder. Marinate the chicken for at least 15 minutes. Cooking on medium-high heat for just 6-8 minutes helps too. Avoid cooking too long; dry chicken is tough. Let it rest for a few minutes before serving. Yes, you can prep these meals in advance. You can cook all the ingredients ahead of time. Store the chicken and quinoa mix in meal prep containers. It’s best to keep them in the fridge for up to four days. If you want to keep them longer, freeze the meals. You can reheat them when you’re ready to eat. In this post, we explored tasty high-protein chicken meal prep. You learned about key ingredients like quinoa, black beans, and avocado. We discussed cooking tips for juicy chicken and fluffy quinoa. You can customize flavors based on your tastes or swap ingredients for variety. Remember to store meals properly for freshness. Meal prep saves time and keeps you healthy. Use these steps to make meals easy and fun. Enjoy your cooking adventures!

High Protein Chicken Meal Prep

A nutritious and protein-packed meal prep featuring chicken, quinoa, and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pounds chicken breast, diced
  • 1 cup quinoa, rinsed
  • 2 cups low-sodium chicken broth
  • 1 cup black beans, drained and rinsed
  • 1 unit red bell pepper, diced
  • 1 cup corn (fresh, frozen, or canned)
  • 1 unit avocado, sliced
  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • unit fresh lime wedges, for serving
  • unit chopped cilantro, for garnish (optional)

Instructions
 

  • In a large bowl, combine the diced chicken breast with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Mix well to coat the chicken evenly. Allow it to marinate for at least 15 minutes.
  • In a medium saucepan, bring 2 cups of chicken broth to a boil. Stir in the rinsed quinoa, reduce heat to a low simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
  • While the quinoa cooks, heat a large skillet over medium-high heat. Add the marinated chicken and cook for approximately 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
  • Add the diced red bell pepper and corn to the skillet with the chicken. Cook for an additional 3-4 minutes until the peppers are tender.
  • Stir in the black beans and cooked quinoa into the chicken and veggie mixture. Cook for another 2 minutes, just to heat through. Taste and adjust seasoning if needed.
  • Divide the chicken, quinoa, and veggie mixture evenly among your meal prep containers. Top each serving with slices of avocado.
  • Squeeze fresh lime juice over the top and sprinkle with chopped cilantro if desired. Close the containers and store them in the refrigerator.

Notes

Feel free to customize the vegetables based on your preference.
Keyword chicken, high protein, meal prep, quinoa