High-Protein Meal Prep for Five Days

1Rinse the quinoa (2 cups) under cold water and drain well. In a medium saucepan, combine the quinoa (2 cups) and chicken broth. 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.

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

3Place the chicken breasts (5) 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 5 minutes before slicing into strips.

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

5Once everything is cooked, divide the quinoa (2 cups) evenly into five meal prep containers. Top each container with equal portions of the chicken, sautéed vegetables, and a sprinkle of dried oregano (1 teaspoon).

6Let the meal prep containers cool before sealing them with lids. Store in the refrigerator for up to five days.