High-Protein Chicken Snack Bowls

These High-Protein Chicken Snack Bowls are the perfect balance of sweet maple Dijon flavor, hearty grains, and colorful veggies. They’re ideal for busy weekdays, post-workout fuel, or make-ahead lunches when you want something filling but fresh. Juicy marinated chicken pairs beautifully with roasted Brussels sprouts, sweet potatoes, and fluffy quinoa, all finished with a bright lemony dressing. This recipe is easy to prep, naturally gluten-free, and packed with protein to keep you energized for hours. If you’re looking for a healthy chicken bowl recipe that works for meal prep and quick snacks, this one checks all the boxes.

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 2 hours 5 minutes
• Servings: 4 servings

Ingredients List

Maple Dijon Marinade + Dressing

• 1 lemon, juiced
• 1 tablespoon apple cider vinegar
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1 garlic clove, minced
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ¼ cup extra virgin olive oil

Protein Bowl

• 1½ cups cooked quinoa (from ½ cup dry quinoa)
• 1 lb boneless, skinless chicken breasts (about 3 breasts)
• 1½ tablespoons + 1 teaspoon olive oil, divided
• ¼ cup sliced almonds
• 1 lb Brussels sprouts, trimmed and halved
• 1 medium-large sweet potato, diced
• ½ teaspoon sea salt, plus more to taste
• ¼ teaspoon ground black pepper, plus more to taste
• 1 bunch curly kale, washed and chopped
• ½ avocado, sliced (optional topping)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Baking sheet
• Parchment paper
• Large skillet or grill pan
• Sharp knife
• Cutting board
• Mixing bowls
• Measuring cups & spoons
• Whisk
• Wooden spoon or spatula

Step-by-Step Beginner-Friendly Instructions

1. Make the marinade: In a small bowl, whisk together lemon juice, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, pepper, and olive oil until smooth and glossy.
2. Marinate the chicken: Place chicken breasts in a bowl or zip-top bag. Pour half the marinade over the chicken and refrigerate for at least 20 minutes. Reserve the rest as dressing.
3. Cook quinoa: Prepare quinoa according to package directions. Fluff with a fork and set aside.
4. Roast the veggies: Preheat oven to 400°F (205°C). Toss Brussels sprouts and sweet potatoes with 1½ tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
5. Cook the chicken: Heat 1 teaspoon olive oil in a skillet over medium heat. Cook chicken 6–7 minutes per side, until golden and internal temperature reaches 165°F. Let rest, then slice.
6. Toast almonds: Add sliced almonds to a dry skillet and toast for 2–3 minutes until lightly golden and fragrant.
7. Assemble bowls: Divide quinoa into bowls. Top with kale, roasted veggies, sliced chicken, toasted almonds, and avocado if using. Drizzle with reserved dressing and enjoy

Pro Tips

• Meal prep: Store components separately in airtight containers for up to 4 days.
• Extra protein: Add a soft-boiled egg or extra chicken for higher protein needs.
• Greens swap: Spinach or arugula works great if kale isn’t your favorite.
• Serving idea: Serve warm or cold—it’s delicious both ways.

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