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Four glass meal prep containers filled with roasted chicken, sweet potatoes, Brussels sprouts, quinoa, and kale.
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Macro-Friendly Fall Power Lunch Boxes

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 20 oz boneless , skinless chicken breast, cubed
  • 2 cups sweet potato, peeled and diced into 1/2-inch cubes
  • 2 cups Brussels sprouts, halved
  • 1 cup dry quinoa
  • 2 cups low -sodium chicken broth
  • 4 cups chopped kale, massaged
  • 3 tbsp olive oil, divided
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp dried cranberries
  • 2 tbsp chopped pecans
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Instructions

  • Preheat oven to 400°F (200°C).
  • In a large bowl, toss cubed chicken, sweet potatoes, and Brussels sprouts with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper.
  • Spread ingredients in a single layer on a large parchment-lined sheet pan and roast for 25 to 30 minutes until chicken reaches an internal temperature of 165°F.
  • Combine quinoa and chicken broth in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes until liquid is absorbed.
  • Whisk together the remaining 1 tablespoon olive oil, apple cider vinegar, and Dijon mustard to create the vinaigrette.
  • Distribute massaged kale and cooked quinoa evenly into four airtight meal prep containers.
  • Layer the roasted chicken, sweet potatoes, and Brussels sprouts over the base.
  • Top with dried cranberries and pecans; store vinaigrette in separate small containers or drizzle immediately if serving.