Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch chunks
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 2 tbsp avocado oil
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups cooked quinoa
  • 1/4 cup fresh parsley, chopped
  • 4 tbsp hummus

Instructions:

  1. Preheat your oven to 400°F (204°C) and line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, combine the chicken chunks, sweet potato cubes, broccoli, and red peppers.
  3. Drizzle the avocado oil and lemon juice over the mixture, then add the garlic powder, smoked paprika, oregano, sea salt, and black pepper. Toss thoroughly to ensure even coating.
  4. Spread the ingredients across the prepared baking sheet in a single layer, ensuring they are not overcrowded to allow for proper roasting.
  5. Roast for 20 minutes. At the 10-minute mark, use a spatula to flip the chicken and toss the vegetables for even browning.
  6. Divide the cooked quinoa into four airtight glass meal prep containers. Top with the roasted chicken and vegetable mixture.
  7. Garnish with fresh parsley and add a tablespoon of hummus to each bowl before sealing.