Lemon Herb Chicken & Quinoa Meal Prep Bowls

Zest and juice both lemons into a large bowl. Mince garlic and add to the bowl with lemon zest and juice.

Add rosemary, thyme, parsley, olive oil, salt, and black pepper. Whisk together to combine the marinade.

Pat chicken thighs dry with paper towels. Add to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes or up to 24 hours for maximum flavor penetration.

Rinse quinoa under cold water in a fine-mesh strainer to remove bitter saponins.

Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

Remove from heat and let stand covered for 5 minutes. Fluff with a fork and let cool completely before portioning into meal prep containers.

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

Peel sweet potatoes and cut into 1-inch cubes. Cut broccoli into florets of similar size for even roasting.

Toss vegetables with olive oil, salt, and black pepper on the prepared baking sheet in a single layer.

Roast for 25-30 minutes, flipping halfway through, until sweet potatoes are fork-tender and broccoli has golden edges. Let cool completely before storing.

Heat a large skillet or grill pan over medium-high heat. Lightly oil the surface.

Remove chicken from marinade, letting excess drip off. DISCARD the used marinade - do not reserve it for any purpose as it has been in contact with raw chicken.

Cook chicken for 6-7 minutes per side until internal temperature reaches 75°C (167°F) and surface has golden char marks.

Transfer to a cutting board and let rest for 5 minutes. Slice into strips or bite-sized pieces. Cool to room temperature before assembling containers.

Juice one lemon into a small jar or bowl. Mince remaining parsley and garlic.

Add olive oil, minced parsley, garlic, salt, and black pepper to the lemon juice.

Seal the jar and shake vigorously until the dressing emulsifies. Store in the refrigerator; it will keep for 5 days.

Divide cooled quinoa evenly among 5 meal prep containers, pressing down gently to create a base layer.

Arrange roasted sweet potato cubes on one side and broccoli florets on another section of each container.

Add sliced chicken thighs to each container, positioning them on top or beside the vegetables.

Drizzle 1-2 tablespoons of lemon herb dressing over each bowl, or store dressing separately in small jars for fresh application at serving time.

Seal containers with lids and refrigerate. When ready to eat, microwave for 2-3 minutes or enjoy cold. If storing dressing separately, add just before serving.

Seal containers with lids and refrigerate. When ready to eat, reheat thoroughly until internal temperature reaches 74°C (165°F) throughout. If storing dressing separately, add just before serving.