Meal Prep Chicken and Veggies
A vibrant and nutritious meal prep recipe featuring roasted chicken and seasonal vegetables, designed for convenience and flavor.
Ingredients
- 2 lbs Chicken Breast, cut into 1-inch cubes
- 3 cups Broccoli Florets
- 3 medium Bell Peppers, red, yellow, and orange
- 2 medium Zucchini, sliced into thick half-moons
- 1 large Red Onion, cut into wedges
- 1/4 cup Olive Oil
- 1 tbsp Dried Oregano
- 1 tbsp Garlic Powder
- 1 tsp Smoked Paprika
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- Cut chicken and vegetables into uniform sizes for even cooking.
- In a large mixing bowl, combine chicken and vegetables with olive oil, herbs, garlic powder, smoked paprika, salt, and pepper. Toss to coat.
- Spread the mixture in a single layer on the baking sheets.
- Roast for 20 to 25 minutes, tossing halfway through, until chicken reaches 165°F.
Notes
Ensure chicken is patted dry before seasoning. Use seasonal vegetables for variety. Store in airtight containers for up to four days.