High-Protein Meal Prep for Five Days

1.Rinse the quinoa under cold water and drain well. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the quinoa is cooking, preheat the oven to 400°F (200°C).

3.Place the chicken breasts on a baking sheet. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Let it rest for 5 minutes before slicing.

4.In a large skillet, add the broccoli florets and bell peppers. Sauté over medium heat for about 5-7 minutes until they are tender but still crisp. Add the cherry tomatoes, black beans, and corn, and cook for an additional 3-4 minutes until heated through. Season with salt and pepper to taste.

5.In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and sliced chicken. Drizzle with lemon juice and toss gently to combine. Adjust seasoning if necessary.

6.Divide the meal prep mixture into five airtight containers. Garnish with fresh parsley on top of each container. Store in the refrigerator for up to five days.