Rainbow Bowls [Meal Prep Recipe]
These bowls (and variations of them!) are a staple meal prep option in my house! Full of colour, antioxidants, fibre, protein, and flavour - they are guaranteed to keep you energized throughout the afternoon of your workday! The hardest part? Making time to EAT them.
Let this be your reminder - you will feel so much better when you make time to eat your lunch (and stop working through it)!
Ingredients:
3 chicken breast
1 cup parboiled rice, uncooked
1 can corn kernels, drained and rinsed
2 medium sweet potatoes, peeled and chopped
1.5 cups cherry or grape tomatoes, halved
1/2 large red onion, chopped
1.5 cups sugar snap peas, chopped
5 oz. feta cheese, crumbled
Olive oil
Salt and pepper
1/2 cup BBQ sauce
Directions:
Preheat oven to 425°F (220°C).
Toss sweet potatoes with olive oil, salt, pepper, and any desired seasonings (e.g., garlic powder, paprika).
Season chicken breasts with olive oil, salt, pepper, and desired herbs/spices.
Place chicken breasts and seasoned sweet potatoes on a baking sheet lined with parchment paper, keeping them in separate sections.
Roast in the oven for 20-25 minutes, or until internal temperature of chicken reaches 165°F (75°C) and sweet potatoes are tender and golden brown.
Let chicken rest for a few minutes before slicing.
While the sweet potatoes and chicken are cooking, cook rice according to package instructions on the stove or using a rice cooker.
Evenly distribute the sliced chicken, sweet potatoes, rice, vegetables, feta cheese and corn between 5 Tupperware containers.
Add 1-2 Tbsp of barbecue sauce to each container.
Enjoy as a quick, easy lunch or dinner throughout the week!
Leftovers are best kept for 3-4 days.
Optional: Add in a can of black beans (drained and rinsed) for more fibre, complex carbohydrates and a little bit more protein!