Ingredients
Scale
- For the Dinner (Lemon Herb Chicken Bowls):
- 1.5 lbs Chicken breast, cubed
- 2 cups Quinoa, cooked
- 4 cups Broccoli florets
- 2 tbsp Olive oil
- 1 Lemon, juiced and zested
- 3 cloves Garlic, minced
- 1 tsp Dried oregano
- Salt and pepper to taste
- For the Breakfast Dessert (Cottage Cheese Pudding):
- 2 cups Low-fat cottage cheese
- 2 scoops Vanilla protein powder
- 1 cup Fresh strawberries, sliced
- 2 tbsp Honey or maple syrup
- 1/2 tsp Vanilla extract
Instructions
- Step 1: Marinate the Chicken
Place the cubed chicken breast in a medium bowl. Add the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Toss everything together until the chicken is evenly coated. Let it sit for at least 10 minutes to allow the flavors to penetrate the meat while you prep the vegetables. - Step 2: Roast the Dinner Components
Preheat your oven to 400°F (200°C). Spread the marinated chicken and broccoli florets onto a large sheet pan in a single layer. Roast for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the broccoli is slightly charred. Remove from the oven and let it cool slightly. - Step 3: Blend the Cottage Cheese Dessert
Place the cottage cheese, vanilla protein powder, honey, and vanilla extract into a blender or food processor. Blend on high speed for 60 seconds until the mixture is completely smooth and resembles a thick pudding. If the mixture is too thick, add one tablespoon of almond milk to help it move. - Step 4: Portion and Store
Take four meal prep containers. Divide the cooked quinoa, roasted chicken, and broccoli evenly among the containers for your dinners. In four separate small jars, divide the blended cottage cheese mixture. Top the pudding with sliced strawberries. Seal all containers and store them in the refrigerator for up to four days.
- Cook Time: 45 minutes