Ingredients
Scale
- 1.5 lbs Chicken breast (boneless, skinless)
- 3 cups Cooked brown rice or white rice
- 1 bag (16 oz) Frozen mixed vegetables (broccoli, carrots, corn)
- 2 tbsp Olive oil
- 1 tbsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- Salt and pepper to taste
- Optional: Low-sodium soy sauce or hot sauce for serving
Instructions
- Start by cooking your rice according to the package instructions. While the rice simmers, dice the chicken breast into bite-sized cubes. Ensure the pieces are uniform in size so they cook evenly. In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and pepper. Toss the chicken cubes in this spice blend until every piece is thoroughly coated. Set your meal prep containers out on the counter so you are ready to portion everything once the cooking is done.
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken pieces in a single layer. Let them sear for 3-4 minutes without moving them to get a nice golden-brown crust, then flip and cook for another 3 minutes. Once the chicken is nearly cooked through, toss in the frozen vegetables directly from the bag. Sauté everything together for 5-7 minutes. The moisture from the thawing vegetables will help create a light sauce with the spices, keeping the chicken juicy.
- Scoop approximately 1/2 cup to 3/4 cup of cooked rice into each of your five freezer-safe containers. Top the rice with an equal portion of the chicken and vegetable mixture. Allow the containers to sit open on the counter until the food reaches room temperature; this prevents ice crystals from forming inside. Once cooled, snap the lids on tight, label them with the date, and stack them in your freezer. Your meals are now ready for the week!
- Cook Time: 50 minutes