Easy make-ahead lunches are a total lifesaver when life gets hectic! I remember countless mornings rushing to pack lunches for James and Emma while simultaneously trying to get out the door myself. It was chaotic, to say the least. That’s why I started experimenting with recipes that could be prepped in advance, making our mornings significantly smoother and our lunches way more delicious. These Lemon Herb Chicken and Quinoa Bowls are one of my absolute favorites. I hope you find them as much of a game changer as we do!
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Why You Will Love This easy make-ahead lunches Recipe
These Lemon Herb Chicken and Quinoa Bowls are the perfect solution for busy weeknights and hectic mornings. They’re packed with protein, healthy grains, and fresh flavors that will keep you feeling energized and satisfied. I especially love that they're so versatile; you can easily swap in different veggies or proteins based on what you have on hand.
Plus, these bowls are a hit with the whole family! Even my picky eaters enjoy the bright, zesty flavors. The lemon herb marinade makes the chicken incredibly tender and flavorful, and the quinoa is a great source of fiber. This recipe fits perfectly into my philosophy of quick recipes that don’t sacrifice flavor, love, or joy. With a little weekly lunch meal prep, you'll have delicious and nutritious lunches ready to go!
Ingredients Needed for This easy make-ahead lunches Recipe
Here’s what you’ll need to create these delicious bowls:
For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups chicken broth or water
For the Veggies:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, halved
- 1/4 cup crumbled feta cheese (optional)
How to Make This easy make-ahead lunches Recipe
These Lemon Herb Chicken and Quinoa Bowls are easy to put together with a bit of planning!
Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, parsley, thyme, salt, and pepper. Add chicken breasts to the marinade, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and quinoa is fluffy. Fluff with a fork.
Cook the Chicken: Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Alternatively, you can bake the chicken in a preheated oven at 375°F (190°C) for 20-25 minutes, or until cooked through. Let the chicken rest for a few minutes before slicing or dicing. Try it with Glazed Carrots for a flavorful addition!
Assemble the Bowls: Divide cooked quinoa among four bowls. Top with sliced or diced chicken, halved cherry tomatoes, diced cucumber, and Kalamata olives.
Garnish and Serve: Sprinkle with crumbled feta cheese (if using) and a drizzle of olive oil or extra lemon juice, if desired.
How to Serve This easy make-ahead lunches Recipe
These bowls are fantastic served chilled or at room temperature, making them perfect for packable lunches and are great for weekly lunch meal prep.
For an extra flavor boost, try adding a dollop of hummus or a spoonful of homemade tzatziki sauce. I also like to serve mine with a sprinkle of toasted pine nuts for a bit of crunch. Don't underestimate the power of a simple side salad like Quick Christmas Cranberry Meatballs for a festive twist.
How to Store This easy make-ahead lunches Recipe
The individual components of these bowls can be stored separately for optimal freshness:
- Chicken: Store cooked chicken in an airtight container in the refrigerator for up to 3-4 days.
- Quinoa: Store cooked quinoa in an airtight container in the refrigerator for up to 5 days.
- Veggies: Store cut veggies in separate containers in the refrigerator for up to 3 days.
- Assembled Bowls: Assemble the bowls just before serving, or store assembled bowls in airtight containers in the refrigerator for up to 2 days. While these bowls are best enjoyed fresh, each ingredient can be prepped in advance, saving you time during the week!
Tips to Make This easy make-ahead lunches Recipe
These tips will help you create perfect Lemon Herb Chicken and Quinoa Bowls every time:
- Don't Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
- Rinse the Quinoa: Rinsing quinoa before cooking removes the natural coating (saponin) that can make it taste bitter.
- Customize the Veggies: Feel free to swap in your favorite veggies! Bell peppers, red onion, or spinach would all be great additions.
Helpful Notes for This easy make-ahead lunches Recipe
A few extra tips and notes to help you achieve the best possible results:
- Lemon Juice: Freshly squeezed lemon juice is always preferred over bottled, as it has a brighter and more vibrant flavor.
- Fresh Herbs: Using fresh herbs makes a big difference in this recipe! If you don't have fresh herbs, you can substitute dried herbs, but use half the amount.
- Quinoa Variety: Any type of quinoa will work in this recipe. White, red, or black quinoa are all great options.
Variation of This easy make-ahead lunches Recipe
Here are some ways to mix up this easy make-ahead lunches recipe:
- Mediterranean Twist: Add sun-dried tomatoes, artichoke hearts, and a sprinkle of oregano for a Mediterranean flair.
- Spicy Version: Add a pinch of red pepper flakes to the marinade or a drizzle of sriracha to the finished bowls for a kick of heat.
- Vegan Option: Substitute chickpeas or tofu for the chicken and use vegetable broth instead of chicken broth.
Frequently Asked Questions
What are the benefits of making lunches ahead of time?
Making lunches ahead of time saves time and reduces stress during busy weekdays. It also allows for healthier meal choices and portion control, contributing to overall well-being.
How long can make-ahead lunches be stored in the refrigerator?
Most make-ahead lunches can be safely stored in the refrigerator for 3-4 days. It’s essential to use airtight containers to maintain freshness and prevent spoilage. Always check for any signs of spoilage before consuming.
What are some easy make-ahead lunch ideas?
Some easy make-ahead lunch ideas include salads in a jar, quinoa bowls with roasted vegetables and protein, pasta salads, and wraps or sandwiches. Choose recipes that are easy to prepare and store, and that you enjoy eating.
Can I freeze make-ahead lunches?
Yes, some make-ahead lunches can be frozen, such as soups, stews, and casseroles. However, be mindful that freezing can sometimes affect the texture of certain ingredients. Defrost thoroughly before consuming.
How do I keep my make-ahead salad from getting soggy?
Layer the ingredients carefully in a jar or container, with the dressing at the bottom, followed by sturdy vegetables, protein, and then the greens on top. This prevents the salad from getting soggy until you’re ready to eat it.
Conclusion
I hope you enjoy these incredibly convenient and delicious Lemon Herb Chicken and Quinoa Bowls! They're a wonderful way to embrace meal prep and streamline your busy week. These easy make-ahead lunches are sure to become a favorite! Let me know in the comments how you liked them, and if you made any fun variations!
Easy Make-Ahead Lunches: Your Stress-Free Weekly Meal Prep
Lemon Herb Chicken and Quinoa Bowls are the perfect make-ahead lunch! Packed with protein, healthy grains, and vibrant flavors, these bowls are easy to customize and delicious.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Lunch
Cuisine: Mediterranean
Diet: Gluten-Free
Nutrition:
Protein: 35g
Carbs: 35g
Fat: 20g
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa, rinsed
- 2 cups chicken broth or water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, halved
- 1/4 cup crumbled feta cheese (optional)
Instructions
- 1. In a bowl, whisk together olive oil, lemon juice, minced garlic, parsley, thyme, salt, and pepper. Add chicken breasts to the marinade, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- 2. In a medium saucepan, combine rinsed quinoa and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and quinoa is fluffy. Fluff with a fork.
- 3. Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Alternatively, you can bake the chicken in a preheated oven at 375°F (190°C) for 20-25 minutes, or until cooked through. Let the chicken rest for a few minutes before slicing or dicing.
- 4. Divide cooked quinoa among four bowls. Top with sliced or diced chicken, halved cherry tomatoes, diced cucumber, and Kalamata olives.
- 5. Sprinkle with crumbled feta cheese (if using) and a drizzle of olive oil or extra lemon juice, if desired.
Notes
- For the best flavor, use fresh lemon juice and herbs.
- Any type of quinoa will work in this recipe.
- Add your favorite veggies to customize the bowls.