Chicken and veg rice bowls
The classic meal-prep lunch: paprika chicken, roast veg, and rice packed into four containers that keep four days in the fridge.
Serves 4
15 min prep
25 min cook
Lunch
Ingredients
- 600 g chicken thigh fillets
- 2 cups rice
- 1 head broccoli
- 1 large sweet potato
- 1 red capsicum
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 lemon
Method
- Preheat the oven to 200C and get the rice cooking.
- Cube the sweet potato and chop the capsicum and broccoli. Toss with half the oil, salt and pepper, and roast for 25 minutes.
- Coat the chicken in the remaining oil, paprika and garlic powder. Pan fry over medium-high for 4-5 minutes each side until cooked through, then rest and slice.
- Divide the rice, roast veg and chicken between four bowls or containers. Finish with a squeeze of lemon.
Good to know: The classic meal-prep lunch: makes 4 containers that keep 4 days in the fridge. Eat cold or microwave 2 minutes.
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