Grilled Chicken Veggie Bowls

Plan ahead and enjoy delicious ingredients through the week!

40 min. 4 serv.
37 ratings

Do you have trouble sticking to Paleo, low-fat and low-carb lunches during your busy work week?

When things get busy, it’s hard to plan ahead. By cooking a week’s worth of lunches in one go, though, you can make the most of your time without having to worry about not eating right. Plan ahead and get in on the food prep trend!

Try it and share this chicken & veggie recipe on social media with your family and friends.

Low Fat / Low Carb icon Low Carbs icon Gluten Free icon Paleos icon
CALORIES: 290

Ingredients

If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at info@lowfatlowcarb.com.
2 Cups Cauliflower, Cooked, riced
2 Cups Brussels sprouts, Chopped, roasted
1 Cup Zucchini, Chopped, roasted
1 Cup Red pepper, Chopped, roasted
4 Cups Chicken breast, Cooked, Cubed

Directions

Did you know?

It’s a widespread myth that microwaves somehow zap nutrition out of your food. While it’s true heat does break down some nutrients, that’s true of any cooking method, whether it’s over a fire, in an oven, or on the stove. In fact, the best way to keep nutrients in your food while cooking is to make sure you cook it quickly, prevent it from becoming too hot, and use as little liquid as possible. A microwave does all three!

What’d you think of this great way to plan out a week’s worth of meals? Let us know in the comments below!

Make sure you try these amazing chicken recipes next, too: Chicken Broccoli Stir Fry, Roasted Chicken & Veggie Sheet Pan, and Fajita-Stuffed Portobellos.

Other recipes you'll love