Have you ever had those days when you want something delicious but don’t want to spend hours in the kitchen? I totally get it! Let me share with you this amazing recipe for Ultimate Garlic-Herb Chicken Meal Prep Bowls that not only is easy to whip up but also brings a burst of flavors that will leave you feeling satisfied and happy. Perfect for busy weekdays, this recipe is quick to make and ideal for meal prep. Trust me, your future self will thank you!
Why You’ll Love Ultimate Garlic-Herb Chicken Meal Prep Bowl with Rice, Baby Potatoes & Veggies
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gather these simple ingredients to create your flavorful meal prep bowls:
- 2 lbs boneless, skinless chicken breasts: The star of the dish, packed with protein.
- 4 cloves garlic, minced: Adds a lovely aromatic flavor that enhances the chicken.
- 2 tablespoons olive oil: For marinating and cooking, it keeps everything moist.
- 1 tablespoon dried oregano: A classic herb that complements the chicken beautifully.
- 1 tablespoon dried thyme: Adds a lovely earthy flavor.
- 1 teaspoon salt: Enhances all the flavors.
- 1 teaspoon black pepper: A touch of spice.
- Juice of 1 lemon: Brightens everything up!
- 2 cups jasmine rice: Perfect for soaking up all those delicious juices.
- 4 cups chicken broth (or water): For cooking the rice and adding flavor.
- 1.5 lbs baby potatoes, halved: A hearty side that adds texture.
- 2 cups broccoli florets: For color and nutrition.
- 2 cups bell peppers, sliced: Any color you like!
- 1 teaspoon garlic powder: Boosts the potato flavor.
- 1 teaspoon paprika: Adds a lovely color and taste.
How to Make Ultimate Garlic-Herb Chicken Meal Prep Bowl with Rice, Baby Potatoes & Veggies
Ready to get cooking? Let’s dive into these easy steps!
Step 1: Marinate the Chicken
- In a large bowl, combine minced garlic, olive oil, oregano, thyme, salt, pepper, and lemon juice.
- Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).
Step 2: Cook the Rice
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add the jasmine rice and toast it for 1-2 minutes, stirring frequently.
- Pour in the chicken broth (or water) and add salt to taste. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and liquid is absorbed. Fluff with a fork and set aside.
Step 3: Roast the Baby Potatoes
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and tender, flipping halfway through.
Step 4: Cook the Chicken
- While the potatoes are roasting, heat a skillet over medium heat and add a little olive oil if needed.
- Remove the chicken from the marinade and cook in the skillet for 6-7 minutes per side, or until fully cooked and golden brown. The internal temperature should reach 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
Step 5: Sauté the Veggies
- In the same skillet or another one, add olive oil over medium heat.
- Add the broccoli florets and sliced bell peppers. Season with salt and pepper.
- Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
Step 6: Assemble the Meal Prep Bowls
- In meal prep containers, divide the cooked rice evenly among them.
- Top the rice with sliced chicken, roasted baby potatoes, and sautéed veggies.
- Allow the bowls to cool before sealing them for meal prep.
Substitutions & Additions
You can easily customize this recipe! Here are some fun ideas:
- Use quinoa or brown rice instead of jasmine rice for a healthier option.
- Swap the chicken for turkey or tofu if you’re looking for a different protein.
- Add other vegetables like zucchini or asparagus for a colorful variety.
- Experiment with different herbs, like rosemary or basil, to change the flavor profile.
Tips for Success
Just a few tricks to ensure your meal prep turns out perfectly:
- Don’t rush the marinating process; letting the chicken sit longer enhances the flavor.
- Make sure to fluff the rice after cooking to prevent it from being sticky.
- Keep an eye on the potatoes while roasting to avoid burning; flipping them halfway helps with even cooking.
How to Store Ultimate Garlic-Herb Chicken Meal Prep Bowl with Rice, Baby Potatoes & Veggies
To keep your meal prep fresh, store the bowls in airtight containers in the fridge. They should stay good for about 4-5 days. You can also freeze them for up to 3 months—just note that the texture of the veggies might change a bit when thawed.
FAQs
Can I make this dish vegetarian? Absolutely! Replace the chicken with chickpeas or tofu, and use vegetable broth for the rice.
How can I make this dish spicier? Add some red pepper flakes or a dash of hot sauce to the marinade for an extra kick!
Can I use brown rice instead of jasmine rice? Yes, just remember that brown rice will take longer to cook, so adjust your cooking time accordingly.
Enjoy your nutritious and delicious Ultimate Garlic-Herb Chicken Meal Prep Bowl! For more delicious recipes, check out Easy Rotisserie Chicken Tostadas or Grandma’s Sunshine Lemon Chicken Soup for treats you will love!
Don’t forget to follow us on Pinterest for more tasty ideas and inspiration!
Ultimate Garlic-Herb Chicken Meal Prep Bowl with Rice, Baby Potatoes & Veggies
Ingredients
Equipment
Method
- Step 1: In a large bowl, combine minced garlic, olive oil, oregano, thyme, salt, pepper, and lemon juice. Add chicken breasts and coat thoroughly. Marinate for at least 30 minutes.
- Step 2: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add jasmine rice and toast for 1-2 minutes. Pour in chicken broth, add salt, bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.
- Step 3: Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- Step 4: In a skillet, heat olive oil over medium heat. Remove chicken from marinade and cook for 6-7 minutes per side until fully cooked. Let rest before slicing.
- Step 5: In the same skillet, add olive oil, broccoli florets, and sliced bell peppers. Season with salt and pepper. Sauté for 5-7 minutes until tender but crisp.
- Step 6: In meal prep containers, divide cooked rice. Top with sliced chicken, roasted baby potatoes, and sautéed veggies. Cool before sealing for meal prep.
