Name: Southwest Chicken & Veggie Meal Prep Bowls (Gluten-Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts; 2 tbsp olive oil; 1 1/4 tsp kosher salt, divided; 1/2 tsp smoked paprika; 1/2 tsp cumin; 1/4 tsp black pepper; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup corn kernels (fresh or frozen); 1 cup cooked brown rice (gluten-free certified); 1 lime, cut into wedges; 1/4 cup fresh cilantro, chopped

Southwest Chicken & Veggie Meal Prep Bowls (Gluten-Free)

TenderCorn0742

These Southwest Chicken & Veggie Meal Prep Bowls offer bold, sunny flavors and a nutritious, gluten-free base for your week. By salting the chicken early, you infuse it with deep flavor and juiciness, while a squeeze of lime at the end brightens the whole dish and cuts through the savory richness. Roasted bell pepper, zucchini, and corn bring sweetness and char, making every bite vibrant and satisfying. Packed with protein and veggies and simple to assemble, these bowls are ideal for prepping ahead on a hot Oregon summer week when you want healthy, flavorful meals ready to go.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Pat chicken breasts dry. In a bowl, toss chicken with 1 tbsp olive oil, 1/2 tsp salt, smoked paprika, cumin, and black pepper. Let sit for 10 minutes to salt early and boost flavor.
Spread chicken breasts on one side of the baking sheet. In a separate bowl, toss bell pepper, zucchini, and corn with remaining 1 tbsp olive oil and 3/4 tsp salt. Spread veggies on the other side of the baking sheet.
Roast for 18-22 minutes, flipping chicken halfway, until chicken is cooked through (internal temp 165°F) and veggies are lightly charred.
Rest chicken for 5 minutes, then slice thinly. Taste veggies and adjust seasoning with more salt or a squeeze of lime if needed (use acid to cut richness).
Divide brown rice between 4 meal prep containers. Top each with sliced chicken and roasted veggies. Sprinkle with chopped cilantro and serve with a lime wedge.