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Easy Weeknight Chicken Meal Prep Bowls

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Juicy yogurt-marinated chicken thighs roasted with crisp-tender broccoli and bell peppers over fluffy rice, designed for easy meal prep and lasting flavor.

Ingredients

  • Boneless, skinless chicken thighs
  • Plain Greek Yogurt (full-fat)
  • Fresh lemon juice
  • Fresh garlic cloves, minced
  • Ground cumin
  • Smoked paprika
  • Extra virgin olive oil
  • Broccoli florets
  • Bell peppers (red or yellow)
  • Red onion, sliced
  • Jasmine or basmati rice
  • Crumbled feta cheese
  • Salt and pepper

Instructions

  1. In a large bowl, whisk together Greek yogurt, lemon juice, minced garlic, cumin, smoked paprika, salt, pepper, and olive oil.
  2. Add chicken thighs to the marinade and toss to coat evenly. Let sit for at least 15 minutes or up to 4 hours in the fridge.
  3. Preheat oven to 400°F (200°C) and line two large sheet pans with parchment paper.
  4. Wash and chop broccoli, bell peppers, and red onion into uniform pieces. Toss with a little olive oil, salt, and pepper.
  5. Place marinated chicken thighs on one sheet pan in a single layer.
  6. Roast chicken for 20-25 minutes until internal temperature reaches 165°F (74°C).
  7. Place chopped veggies on the second sheet pan. Roast for 15-20 minutes until tender-crisp (can add to oven after chicken has roasted for 10 minutes).
  8. Cook rice according to package directions, rinsing first for fluffier grains.
  9. Divide rice among meal prep containers. Top with roasted chicken and veggies.
  10. Crumble feta cheese over the top and add a squeeze of fresh lemon juice if desired.

Notes

Do not overcrowd the pan to ensure proper roasting rather than steaming. Use a meat thermometer to ensure chicken reaches 165°F. Cool food completely before storing to prevent condensation. For dairy-free options, swap yogurt for olive oil and omit feta.

Nutrition

Keywords: chicken meal prep, yogurt marinated chicken, healthy dinner, weeknight meals, meal prep bowls, high protein, gluten-free option