Garlic Butter Salmon with Quinoa & Roasted Vegetables
Looking for a nutritious and delicious meal prep idea? These Garlic Butter Salmon with Quinoa & Roasted Vegetables bowls are packed with lean protein, healthy fats, and colorful vegetables. Prepare four portions in under an hour and store them in your 4-compartment food-grade silicone meal prep container for fresh, ready-to-eat lunches or dinners throughout the week.
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- Rinse the quinoa thoroughly. Cook it with water and a pinch of salt until fluffy, about 15 minutes.
- In a small bowl, mix melted butter, garlic, paprika, lemon juice, parsley, salt, and black pepper.
- Brush the garlic butter mixture over the salmon fillets.
- Arrange the vegetables on a baking tray, drizzle with olive oil, and season with salt and pepper.
- Place the salmon on the same tray and bake everything for 15–18 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
- Let the food cool for 10 minutes.
- Divide the cooked quinoa evenly into the four compartments of your silicone storage container.
- Add one salmon fillet and a generous portion of roasted vegetables to each compartment.
- Seal the container with its lid and refrigerate or freeze.
Notes
- Replace quinoa with brown rice or couscous if preferred.
- Add asparagus, green beans, or Brussels sprouts for variety.
- Garnish with fresh parsley and lemon wedges before serving.
High-Protein Chicken & Veggie Rice Bowls
Save time during busy weekdays with these delicious High-Protein Chicken & Veggie Rice Bowls. Juicy seasoned chicken, fluffy rice, and colorful vegetables come together for a balanced, nutritious meal. Prepare four portions at once and store them in your 4-compartment food-grade silicone meal prep container for fresh lunches or dinners throughout the week.
Ingredients
Equipment
Method
- Cook the rice according to package instructions and set aside.
- Mix the diced chicken with olive oil and all seasonings.
- Heat a pan over medium heat and cook the chicken for 8–10 minutes until golden and fully cooked.
- In another pan, sauté broccoli, carrots, bell peppers, and corn with olive oil for 5–7 minutes until tender-crisp.
- Allow all ingredients to cool slightly.
- Divide the cooked rice evenly among the four compartments of your silicone meal prep container.
- Top each portion with cooked chicken and vegetables.
- Close the lid securely and refrigerate or freeze until ready to eat.
Notes
- Substitute chicken with paneer, tofu, or chickpeas for a vegetarian version.
- Brown rice or quinoa can replace white rice.
- Add your favourite sauce just before serving.