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Healthy High-Protein School Lunch Power Bowls

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These power bowls are a quick, easy, and nutritious meal packed with protein, colorful veggies, and a zesty dressing, perfect for busy school days and meal prep.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or diced (rotisserie chicken optional)
  • 1 cup cooked quinoa
  • 1/2 cup canned chickpeas, rinsed and drained (roasted for crunch)
  • 1 cup baby spinach or mixed greens
  • 1/2 cup shredded carrots
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup sliced cucumbers
  • 1/4 cup chopped red bell pepper
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste
  • 1 teaspoon fresh chopped dill or parsley (optional)
  • Optional toppings: 1/4 cup toasted sunflower seeds or pumpkin seeds, 1/4 avocado sliced, crumbled feta or shredded cheddar cheese

Instructions

  1. Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
  2. Preheat oven to 400°F. Toss rinsed chickpeas with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy, shaking the pan halfway through. (Skip roasting if short on time.)
  3. Wash and prep veggies: halve cherry tomatoes, slice cucumbers and bell peppers, shred carrots. Place all in a large bowl with baby spinach or mixed greens.
  4. In a small bowl or jar, combine Greek yogurt, olive oil, lemon juice, Dijon mustard, honey, salt, pepper, and herbs. Whisk or shake until smooth and creamy. Adjust seasoning as needed.
  5. Add shredded chicken, cooked quinoa, and roasted chickpeas to the large bowl with veggies. Pour dressing over and toss gently to combine evenly.
  6. Sprinkle with toasted seeds, cheese, and avocado slices if using. Toss gently or leave toppings on top for presentation.
  7. Portion into lunch containers or serve immediately. Store leftovers in airtight containers in the refrigerator for up to 2 days.

Notes

Rinse quinoa before cooking to avoid bitterness. Pat chickpeas dry before roasting for crispiness. Add dressing just before serving to keep greens crisp. Mix chicken with a little dressing if dry. Use a fork to fluff quinoa instead of stirring aggressively. Store components separately for meal prep. Avoid microwaving whole bowl if it contains fresh greens or avocado.

Nutrition

Keywords: high-protein, school lunch, power bowls, healthy, quick, easy, meal prep, chicken, quinoa, chickpeas, vegetarian option

Find it online: https://emmastirs.com/healthy-high-protein-school-lunch-power-bowls-easy-recipe-for-busy-days/