High-Protein Chimichurri Chicken Meal Prep Bowls

Origin

Chimichurri is an Argentinian-style sauce traditionally made with parsley, garlic, and vinegar — a staple alongside grilled meats in South American cooking. It translates naturally into meal prep because its punchy, herb-forward flavor holds up well over a few days in the fridge.

Pro Tips

• Cook the quinoa in broth instead of water for noticeably more flavor without any extra effort.
• Let the chicken rest the full 5 minutes before slicing — it keeps the meat juicy through the whole week.
• If your baking sheet is crowded, use two pans. Overlapping vegetables steam rather than roast, and you'll miss the caramelized edges.

Things to Watch Out For

• Don't skip patting the chicken dry before seasoning — moisture on the surface prevents a good sear and can make the chicken tough. Also, avoid dressing all four bowls with chimichurri at once if you prefer to control the sauce level mid-week; keep extra sauce in a small sealed container on the side.

Process

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Toss the sweet potato, red bell pepper, and zucchini with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread in a single layer and roast for 22–25 minutes, flipping once halfway through, until tender and lightly caramelized at the edges.
2. While the vegetables are in the oven, combine the quinoa and broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 13–15 minutes until the liquid is fully absorbed. Remove from heat and fluff with a fork; season lightly with salt.
3. Prepare the Protein Chimichurri sauce: empty the sachet into a jar or small container, add 2 oz water and 2 oz neutral oil, seal, and shake until fully combined. Set aside, keeping a small amount separate for drizzling over the finished bowls if you like.
4. Pat the chicken breasts dry and season both sides well with salt and pepper. Heat a drizzle of oil in a grill pan or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Transfer to a cutting board, rest for 5 minutes, then slice.
5. Spoon the chimichurri sauce over the sliced chicken and turn gently to coat.
6. Divide the quinoa evenly among four meal prep containers. Top with the roasted vegetables and chimichurri chicken. Drizzle any reserved sauce over each bowl and finish with fresh parsley if using. Seal and refrigerate for up to 4 days.