Cajun Quinoa Chicken Bakes
A delicious meal prep recipe loaded with chicken, quinoa, veggies, with a burst of cajun flavors.
Servings: 5 bowls
Ingredients
- 25 ounces boneless, skinless chicken breast
- 2 teaspoons smoked paprika
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 15 tablespoons quinoa
- 1 1/4 cups chicken broth
- 5 tablespoons Greek yogurt
- 2.5 tablespoons mayo
- 2 bell peppers
- 1/4 small red onion 40g
- 5 oz. cherry tomatoes
- 1/2 tablespoon olive oil
- 2 cloves minced garlic
- squeeze of lime
Instructions
- Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
- Dice up the chicken and season with all the spices. Set aside.
- To each bowl add 3 tablespoons quinoa, 1 tablespoon Greek yogurt, 1/2 tablespoon mayo, and 1/4 cup broth.
- Dice up the bell peppers, onion, and tomatoes.
- In a small pan over medium high heat, begin heating up the olive oil. Add the garlic and let simmer for about 30 seconds or until fragrant. Add the diced peppers, onions, and tomatoes. Season with salt and pepper, and a small pinch of each of the other spices. Cook until veggies are soft (About 5-7 minutes)
- Add 1/5 of the cooked veggies to each of the 5 bowls. Stir well and top each bowl with 5 ounces of the seasoned chicken.
- Bake for about 40 minutes, or until the quinoa is cooked.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes and top with a small squeeze of lime before eating.
Notes
- You can sub in rice for quinoa at a 1:1 ratio if you prefer!
- Find in Myfitnesspal and the Macrosfirst app food database by searching, “Stay Fit Cajun Quinoa Chicken Bakes.”
Nutrition
Serving: 1bowl | Calories: 366kcal | Carbohydrates: 28.4g | Protein: 40g | Fat: 9g