Description
These baked lime chicken bowls are the perfect solution for busy people looking to eat healthy without the stress. They’re zesty, satisfying, and full of fresh flavors, with the convenience of meal prep.
Ingredients
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2 boneless, skinless chicken breasts
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2 limes (juice and zest)
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2 tbsp olive oil
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2 cloves garlic (minced)
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1 tbsp honey
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1 tsp chili powder
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Salt and pepper to taste
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1 cup quinoa or brown rice
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2 cups mixed vegetables (bell peppers, green beans, carrots, broccoli)
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Optional: fresh cilantro, lime wedges, avocado, or Greek yogurt
Instructions
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Marinate the chicken: In a bowl, mix lime juice, lime zest, olive oil, garlic, honey, chili powder, salt, and pepper. Add the chicken breasts and coat them evenly. Let marinate in the fridge for at least 30 minutes.
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Bake the chicken: Preheat the oven to 400°F (200°C). Place the chicken on a baking sheet and bake for 20-25 minutes until cooked through. Let it rest for 5 minutes before slicing.
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Cook the quinoa or rice: Cook according to package instructions. Fluff with a fork once done.
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Roast the veggies: Toss chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast at 400°F for 20 minutes until tender.
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Assemble the bowls: Divide the quinoa or rice into meal prep containers. Add roasted veggies, top with sliced chicken, and garnish with cilantro, lime wedges, and optional toppings like avocado or Greek yogurt.
Notes
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You can substitute chicken with tofu, shrimp, or turkey.
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For a lower-carb option, use cauliflower rice instead of quinoa or brown rice.
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These bowls can be stored in the fridge for up to 4 days.
- Prep Time: 30 minutes (for marinating)
- Cook Time: 45 minutes
- Category: Meal Prep, Healthy
- Method: Baking, Roasting
- Cuisine: American, Fusion