Ingredients
Scale
- 1.5 lbs Chicken breast, cut into 1-inch cubes
- 2 large Crowns of broccoli, cut into florets
- 2 large Bell peppers (any color), sliced
- 1 large Red onion, cut into wedges
- 2 cups Uncooked white or brown rice
- 3 tbsp Olive oil
- 1 tbsp Garlic powder
- 1 tbsp Smoked paprika
- 1 tsp Dried oregano
- Salt and black pepper to taste
Instructions
- Step 1: Preparation
Start by preheating your oven to 400°F (200°C). While the oven warms up, prepare your rice according to the package instructions. On a large cutting board, chop the chicken breasts into bite-sized pieces. Wash and chop the broccoli, bell peppers, and red onion. Place the chicken and vegetables into a large mixing bowl. Drizzle with olive oil and sprinkle the garlic powder, smoked paprika, oregano, salt, and pepper over everything. Toss thoroughly until the chicken and veggies are evenly coated in oil and spices. - Step 2: Cooking
Spread the chicken and vegetable mixture across two large rimmed baking sheets in a single layer. Make sure the ingredients aren’t too crowded; use two pans if necessary to ensure everything roasts rather than steams. Place the pans in the oven and bake for 20 to 25 minutes. At the halfway mark, use a spatula to toss the ingredients for even browning. Check the chicken to ensure the internal temperature reaches 165°F (74°C). Once cooked, remove the pans from the oven and let them cool for at least 10 minutes. - Step 3: Storage
Lay out five freezer-safe meal prep containers. Divide the cooked rice evenly among the containers. Top the rice with the roasted chicken and vegetable mixture. Allow the meals to cool completely to room temperature before putting the lids on; this prevents excess moisture and freezer burn. Label your containers with the date and place them in the freezer. When you are ready to eat, simply reheat a container in the microwave for 3 to 4 minutes or until steaming hot.
- Cook Time: 45 minutes