7. Jerk Chicken Meal Prep Lunch Bowls
Ingredients:
Jamaican Rub
- 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
Instructions:
- 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.
Originally posted 2019-01-15 03:02:29.
