Name: High-Protein Chicken Snack Bowls
Prep time: 1 h 15 min
Cook time: 50 min
Total time: 2 h 5 min
Ingredients: 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; 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)

Description

These high-protein chicken snack bowls are packed with quinoa, roasted veggies, and a maple Dijon dressing. Perfect for healthy meal prep, post-workout fuel, or quick lunches all week long.

Ingredients

Scale

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)

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Instructions

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.
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.
Cook quinoa: Prepare quinoa according to package directions. Fluff with a fork and set aside.
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.
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.
Toast almonds: Add sliced almonds to a dry skillet and toast for 2–3 minutes until lightly golden and fragrant.
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

Prep Time: 15 minutes
Martinate Time: 1 hour
Cook Time: 50 minutes

Nutrition

Serving Size: 1 bowl with avocado
Calories: 586kcal
Sugar: 13g
Fat: 31g
Carbohydrates: 43g
Fiber: 9g