High-Protein Meal Prep for Five Days

1Rinse the quinoa (2 cups) under cold water and drain.

2In a medium saucepan, combine the rinsed quinoa (2 cups) and 5 cups of low-sodium chicken broth (5 cups). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa (2 cups) is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

3While the quinoa (2 cups) is cooking, preheat the oven to 400°F (200°C).

4Place the chicken breasts on a baking sheet. Drizzle with olive oil (1 tablespoon) and season with garlic powder (1 teaspoon), onion powder (1 teaspoon), paprika (1 teaspoon), cumin (1 teaspoon), 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 a few minutes before slicing.

5In a large skillet, add the broccoli florets (2 cups) and bell peppers. Sauté over medium heat for about 5-7 minutes until they are tender but still crisp. Add the cherry tomatoes (1 cup), black beans, and corn, and cook for an additional 3-4 minutes until heated through. Season with salt and pepper to taste.

6Once everything is cooked, divide the quinoa (2 cups) evenly among five meal prep containers. Top each portion with sliced chicken and the vegetable mixture. Drizzle with lemon juice (1 tablespoon) and sprinkle with fresh parsley if desired.

7Seal the containers and store them in the refrigerator for up to five days. Reheat in the microwave before serving.