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Chicken Quinoa Meal Prep Bowls

These flavorful Chicken Quinoa Meal Prep Bowls come together in less than 30 minutes. The citrus dressing is the best!
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Calories: 513
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lbs skinless boneless chicken thighs
  • 1.5 cup quinoa
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1.5 tsp Ras El Hanout
  • 1.5 cup water
  • 2 yellow bell peppers
  • 2 cups sugar snap peas
  • 4 tomatoes
  • 1 cup parsley
  • 2 Tbsp olive oil
  • 2 cloves garlic
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1/2 lemon
  • 1/2 orange
  • sea salt
  • pepper

Method
 

  1. Cut chicken into about 1" dice.
  2. Add quinoa, 1 tsp sea salt, 1/2 tsp pepper, and Ras El Hanout to the Instant Pot then pour water over it and mix to make sure all quinoa sinks to the bottom. Then place cubed chicken on top in one layer without mixing into the quinoa.
  3. Set the Instant Pot to 1 minute on high pressure, then wait for full natural pressure release. (Takes about 15-20 minutes).
  4. In the meantime, deseed and dice the yellow bell peppers, and slice the sugar snap peas into about 1/2" dice. Half the tomatoes and remove the green part, then cut into small dice as well. Then finely chop the parsley and set everything aside.
  5. Make the dressing by adding olive oil, crushed garlic, lemon zest, Dijon mustard, lemon juice from half a lemon, and orange juice from half an orange to a jar, seal it and shake until well combined.
  6. Mix cooked quinoa and chicken, raw veggies, and dressing well together and season wit more sea salt and pepper if necessary. Then divide amongst 4 meal prep containers.
  7. Store in the fridge for up to 4 days.

Nutrition

Serving: 1gCalories: 513kcalCarbohydrates: 59gProtein: 35gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 108mgSodium: 719mgPotassium: 350mgFiber: 10gSugar: 7gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure your chicken is perfectly cooked, aim for an internal temperature of 165°F; it should be tender and juicy without any pink remaining.
  • Prevent dryness by not overcooking the chicken; the Instant Pot's natural pressure release helps retain moisture, so allow it to release pressure fully before opening.
  • If you're short on time, marinating the chicken in the dressing for just 30 minutes can enhance the flavor significantly without the need for overnight marination.
  • Store the meal prep bowls in airtight containers in the fridge for up to 4 days; for best results, reheat gently in the microwave to avoid overcooking the chicken.
  • Feel free to swap out the sugar snap peas for other quick-cooking veggies like zucchini or spinach if you prefer; just add them in raw for a fresh crunch or lightly sauté them before mixing in.

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