When the week gets hectic, having a nourishing, ready-to-go meal in the fridge can make all the difference. This Herbed Chicken & Mushroom Meal Prep Bowl is one of my go-to recipes for busy schedules. It brings together tender, seasoned chicken, savory mushrooms, crisp bell peppers, golden roasted potatoes, and perfectly cooked rice—all packed neatly into bowls that keep well and taste just as good the next day.
Think of this dish as a balanced plate in a bowl: lean protein, hearty carbs, colorful vegetables, and fresh herbs. The best part? Everything reheats beautifully, making it ideal for work lunches or weeknight dinners when you want something filling but wholesome. If you’ve been looking for a meal prep recipe that’s both delicious and practical, this one will quickly become a staple in your kitchen.
🛒 Ingredients (Serves 3 | ~520 kcal per serving)
Chicken & Veggies
- 2 chicken breasts, diced
- 1 cup mushrooms, sliced
- 1 red bell pepper, chopped
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp paprika
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Roasted Potatoes
- 3 medium potatoes, halved lengthwise
- 1 tbsp olive oil
- 1 tsp dried rosemary
- Salt & black pepper
Rice
- 1 cup basmati rice
- 2 cups water
- Pinch of salt
👩🍳 Step-by-Step Instructions
1️⃣ Roast the Potatoes
Preheat your oven to 400°F (200°C). Cut the potatoes in half lengthwise so they roast evenly. Toss them with olive oil, rosemary, salt, and pepper until well coated. Arrange on a baking tray cut-side down for maximum crispiness. Roast for 30–35 minutes, flipping halfway, until the edges are golden brown and the centers are tender.
2️⃣ Cook the Rice
While the potatoes roast, cook the rice. In a medium pot, bring 2 cups of water to a boil with a pinch of salt. Stir in the rice, cover, and reduce the heat to low. Simmer for 12–15 minutes or until all the water is absorbed. Fluff with a fork, then set aside. For extra flavor, you can substitute chicken broth for the water.
3️⃣ Prepare the Chicken & Veggies
Heat olive oil in a large skillet over medium heat. Add the diced chicken, sprinkle with garlic powder, oregano, paprika, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until lightly browned. Add mushrooms and bell pepper to the skillet and sauté for another 4–5 minutes, until the chicken is fully cooked through and the vegetables soften.
4️⃣ Assemble the Bowls
Divide the rice, roasted potatoes, and chicken-veggie mixture evenly among three bowls or meal prep containers. Garnish with freshly chopped parsley for brightness.
✨ Tips, Notes & Variations
- Add more greens: Mix in zucchini, spinach, or broccoli for extra nutrients.
- Change up the grains: Try quinoa, farro, or couscous instead of rice.
- Boost the flavor: A squeeze of lemon over the chicken before serving adds freshness.
- Make it spicy: Add red chili flakes or a pinch of cayenne for a kick.
- Add a sauce: Drizzle with tzatziki, hummus, or a light yogurt sauce for creaminess.
🥡 Meal Prep & Storage
This recipe is designed for convenience. Store the bowls in airtight containers in the fridge for up to 4 days. To reheat, simply microwave for 2–3 minutes, or until hot throughout. If you want to keep the potatoes extra crispy, reheat them separately in a toaster oven or air fryer.
For longer storage, you can freeze the chicken-veggie mixture and rice for up to a month. Just add fresh roasted potatoes when serving, since potatoes don’t always freeze well.
Why You’ll Love This Recipe
This isn’t just another chicken and rice dish. The combination of fragrant herbs, earthy mushrooms, sweet bell pepper, and crispy potatoes makes every bite satisfying. It’s balanced without being boring, and versatile enough to adapt to your preferences. Whether you’re trying to eat healthier, save time during the week, or simply avoid takeout, this meal prep bowl will help you feel prepared and nourished.
Take an hour on Sunday to make a batch, and you’ll thank yourself all week long!
