Spicy Chicken Meal-Prep Bowls are my favorite weekly lunch staple. They’re the perfect balance of filling yet light, spicy yet so utterly comforting at the same time. I love how the tender chicken gives way to the roasted, seasoned vegetables inside.

You’ll see expensive versions in grocery stores and takeout menus during the week, but for a healthy habit (and the best deal), learn how to make meal-prep bowls at home! I’m sharing my go-to spicy chicken recipe below, along with my best tips for success.

This recipe is easy to make with just a handful of spices and fresh veggies. Make it for a reliable lunch for the office, or try it as a simple dinner for busy nights. You better bet that I will be batch cooking this on Sunday for the week ahead. I hope you love it as much as we do!

Ingredients in Spicy Chicken Meal-Prep Bowls

This ingredient setup stays practical while still bringing plenty of flavor.

How to make Spicy Chicken Meal-Prep Bowls

This recipe moves smoothly and rewards a little patience.

1. Prepare the chicken

Pat the chicken breasts dry and season with salt, pepper, paprika, thyme, and coriander. Rub the spices in so every surface gets coated. This step sets the flavor tone early

2. Sear the chicken

Heat olive oil and butter in a large pan. Add the chicken and cook until golden on both sides. Lower heat and cook until fully done, then remove and let rest so juices stay inside

3. Prep the vegetables

Chop broccoli, green beans, and cauliflower into similar sizes. Even cuts help everything roast evenly and avoid mushy spots.

4. Season the vegetables

Toss the vegetables with olive oil, garlic, onion powder, crushed red pepper, salt, and pepper. Make sure everything gets lightly coated

5. Roast until tender

Spread vegetables on a baking sheet and roast until tender with lightly crisp edges. Stir once so they brown evenly

6. Slice the chicken

Cut the rested chicken into thick slices. This keeps it juicy and makes it easy to portion into bowls

For Mashed Cauliflower:

7. Steam the Cauliflower

Bring about 2 cups of water to a boil in a large pot, insert a steamer basket with the cauliflower, and steam covered for 6-8 minutes until fork-tender.

8. Blend the Mixture

Uncover the pot and let the cauliflower cool for 5 minutes, then transfer to a blender with the garlic and blend until completely smooth.

9. Season to Taste

Move the mixture to a bowl, stir in the butter, mayo, salt, and pepper until combined, and adjust the seasoning to your liking.

10. Build the bowls

Divide vegetables between containers. Add sliced chicken on top and a small spoon of mayo if desired for richness

11. Cool and store

Let everything cool before sealing containers. Store in the fridge and reheat gently to keep texture intact

How to serve Spicy Chicken Meal-Prep Bowls

These bowls work well on their own or paired with rice or quinoa for extra fuel. The vegetables and chicken already bring enough flavor to stand alone.

For a lighter option, enjoy them straight from the container after reheating. The spices wake everything up without needing extra sauce.

They also travel well, making them ideal for work lunches or quick dinners after long days.

Recipe Tips

Let chicken rest before slicing to keep it juicy.
Cut vegetables evenly for better roasting.
Adjust crushed red pepper to control heat.
Use a large pan to avoid crowding.
Cool fully before storing to keep texture fresh.