Easy Chicken and Veggie Lunch Boxes
Simple, nourishing lunch boxes filled with tender chicken and roasted veggies—perfect for meal prep, gluten-free, and packed with flavor to power your week.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil plus more for roasting
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups mixed vegetables broccoli, zucchini, bell peppers, carrots, etc.
- 1 teaspoon dried thyme or oregano
- 1 cup cooked brown rice quinoa, or cauliflower rice (optional)
- Optional sauces: tahini-lemon chimichurri, Greek yogurt herb dip
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a bowl, mix chicken with olive oil, lemon juice, garlic, paprika, salt, and pepper. Marinate for 10 minutes.
- Chop vegetables and toss with olive oil, salt, pepper, and herbs.
- Place chicken on one baking sheet and vegetables on the other. Roast for 20–25 minutes, flipping halfway through.
- Cook grains (rice or quinoa) according to package instructions, if using.
- Let all components cool completely before assembling.
- Divide chicken, veggies, and grains into containers. Add sauces in small separate cups if desired.
- Label and refrigerate for up to 4 days. Freeze any extras for later.
Notes
Use sturdy vegetables like broccoli, carrots, and cauliflower for best storage. Rotate sauces and seasonings weekly to keep it interesting.
Nutrition
Serving: 1lunch boxCalories: 420kcalCarbohydrates: 20gProtein: 40gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 13gCholesterol: 110mgSodium: 480mgFiber: 4gSugar: 4g
Tried this recipe?Let us know how it was!