Curry doesn't have to take hours to prepare. With the help of our sheet-pan meal-prep chicken (see associated recipe) and some cooked whole grains, you can make these meal-prep bowls in just a few minutes! Keep them in the fridge for an easy dinner on a busy weeknight or for healthy grab-and-go lunches throughout the week.
Ingredients
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1 cup cooked brown rice
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1 cup cooked quinoa
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1 pound cooked Curried Chicken (see associated recipe)
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¼ cup chopped fresh cilantro
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¼ cup thinly sliced scallions
Description
Combine rice and quinoa; divide among 4 single-serving containers with lids. Top with chicken, cilantro and scallions, dividing evenly. Seal the containers and refrigerate for up to 4 days.
