Name: Peri Peri Spiced Chicken & Quinoa Meal Prep Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 bowls
Ingredients: 2 red bird's eye chiles, stemmed; 1 roasted red pepper from a jar; 3 cloves garlic; 3 tablespoons (45 ml) lemon juice; 3 tablespoons (45 ml) olive oil; 2 teaspoons (10 ml) smoked paprika; 1 teaspoon (5 ml) kosher salt; 1 1/2 lb (680 g) boneless, skinless chicken thighs; 2 bell peppers, cut into strips; 1 red onion, cut into wedges; 1 cup (240 ml) tri-color quinoa, rinsed; 1 3/4 cups (420 ml) water

Peri Peri Spiced Chicken & Quinoa Meal Prep Bowl

Sheet-pan peri peri chicken with roasted peppers and onion over tri-color quinoa.

By the Bowlyra kitchen Updated November 11, 2026

Prep

20 min

Cook

30 min

Total

50 min

Makes

4 bowls

This is the meal prep version of our Peri Peri Spicy Chicken & Yellow Rice Bowl: the same blended peri peri sauce, but the chicken roasts on a sheet pan with peppers and onion so everything is ready at once.

Why this recipe works

Roasting everything together lets the peppers and onions cook in the chicken's spicy juices.

Ingredient notes

Use one chile for medium heat. Keep the reserved sauce separate from raw chicken.

Common mistakes

Using the raw marinade as a sauce.
Crowding the pan.

What to serve with it

Greek yogurt or lemon wedges.

Meal prep

Lasts 4 days.

More bowls like this

Cooking tips

Wear gloves for the chiles. Turn the chicken once for even charring.

Swaps and variations

Use 1/2 tsp cayenne instead of fresh chiles. Use brown rice.

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Reheat to 165°F (74°C).

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