Meal-Prep Grilled Chicken and Vegetables is a wholesome and satisfying dish perfect for busy days when you want something quick, fresh, and nourishing. Tender, juicy grilled chicken is paired with colorful, smoky vegetables that stay delicious throughout the week. Packed with protein and vitamins, this easy prep meal keeps you energized and full while saving time in the kitchen.
Cooking Time: 40 minutes
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
2 red bell peppers, sliced
2 zucchini, sliced into rounds
1 red onion, cut into chunks
1 yellow squash, sliced
1 cup cherry tomatoes
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon chili flakes (optional)
Salt and black pepper to taste
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Instructions:
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Marinate the Chicken:
In a large bowl, whisk together olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper. Add chicken breasts and toss to coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. -
Prepare the Vegetables:
In another bowl, combine all vegetables with a drizzle of olive oil, a pinch of salt, pepper, and chili flakes. Toss until evenly coated. -
Grill the Chicken:
Preheat your grill or grill pan to medium-high heat. Grill each chicken breast for 6–7 minutes per side, or until fully cooked and golden with nice grill marks. Internal temperature should reach 165°F (74°C). Set aside to rest for 5 minutes before slicing. -
Grill the Vegetables:
Grill the vegetables in batches for 4–6 minutes, turning occasionally until they’re tender and slightly charred. Cherry tomatoes will cook faster—remove them once they start blistering. -
Assemble the Meal Prep Boxes:
Divide the grilled chicken and vegetables evenly into four meal prep containers. Add a sprinkle of chopped parsley on top for freshness. -
Store and Serve:
Let everything cool before sealing the containers. Store in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold as a light, refreshing meal.
Nutrition (per serving):
Calories: 365
Protein: 39g
Fat: 15g
Carbohydrates: 18g
Fiber: 5g
Sugar: 8g
Tips:
• Marinate the chicken overnight for deeper flavor and tenderness.
• Use any vegetables you like — asparagus, mushrooms, or broccoli all work beautifully.
• Add cooked brown rice, quinoa, or couscous to make it a more filling meal.
• Store the dressing or extra lemon wedges separately if you like a fresh squeeze before eating.
This Meal-Prep Grilled Chicken and Vegetables recipe keeps your week simple, delicious, and full of fresh flavor — one easy prep session and you’re set for days of healthy meals.
