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Ultimate Garlic-Herb Chicken Meal Prep Bowl Recipe

Ultimate Garlic-Herb Chicken Meal Prep Bowl with Rice, Baby Potatoes & Veggies

Ah, the joy of a hearty meal prepped just right! There’s something so comforting about digging into a bowl filled with tender chicken, roasted potatoes, and vibrant veggies. This Ultimate Garlic-Herb Chicken Meal Prep Bowl is not just easy and quick to whip up, but it also brings a wave of nostalgia as it reminds you of cozy family dinners. Whether you are meal prepping for the week or looking for a satisfying dinner, this recipe is bound to be a hit!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts lean and full of protein
  • 1/4 cup olive oil keeps everything moist and adds richness
  • 4 cloves garlic minced
  • 1 tsp dried oregano brings a warm, earthy taste
  • 1 tsp dried thyme complements the chicken beautifully
  • 1 tsp paprika adds a hint of smokiness
For the Potatoes and Veggies
  • 1 lb baby potatoes halved, golden and crispy when roasted
  • 2 cups mixed vegetables e.g., bell peppers, broccoli, carrots
  • 2 cups cooked rice white or brown, the perfect hearty base

Equipment

  • Large Skillet
  • Baking Sheet
  • Meal Prep Containers

Method
 

  1. Step 1: In a bowl, combine olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper. Add the chicken breasts, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes (or overnight for more flavor).
  2. Step 2: Preheat your oven to 400°F (200°C). Place the halved baby potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for about 25-30 minutes or until golden and tender, flipping halfway through.
  3. Step 3: While the potatoes are roasting, heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
  4. Step 4: In the same skillet, add the mixed vegetables. Sauté for about 5-7 minutes, or until they are tender and slightly caramelized. You can add a splash of water or broth to help them cook and steam.
  5. Step 5: In meal prep containers, divide the cooked rice evenly. Top with sliced chicken, roasted baby potatoes, and sautéed vegetables.
  6. Step 6: If desired, sprinkle fresh parsley on top and add a lemon wedge on the side for extra flavor. Store in the refrigerator for up to 4 days.

Notes

These meal prep bowls can be stored in an airtight container in the refrigerator for up to 4 days. If you want to freeze them, I recommend leaving out the fresh veggies and adding those when you reheat, as they taste best fresh!