Ingredients
Scale
- 2 lbs Chicken breast, cut into 1-inch cubes
- 1 lb Frozen broccoli florets
- 1 lb Frozen bell pepper and onion mix
- 3 tbsp Olive oil
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Dried oregano
- 1 tsp Smoked paprika
- Salt and black pepper to taste
- Optional: 2 cups cooked white rice or quinoa (adds roughly $1-2 to total)
Instructions
- Preheat your oven to 400°F (200°C). While the oven heats, dice your chicken breasts into uniform 1-inch pieces to ensure even cooking. If your frozen vegetables have large chunks of ice, give them a quick rinse in a colander and pat them dry. In a large mixing bowl, combine the chicken, broccoli, and pepper mix. Drizzle the olive oil over the mixture and toss well to coat every piece. Sprinkle the garlic powder, onion powder, oregano, smoked paprika, salt, and pepper over the bowl. Toss again until the seasoning is distributed evenly.
- Spread the chicken and vegetable mixture onto two large baking sheets. Ensure you do not crowd the pans; if the ingredients are piled too high, they will steam instead of roasting. Place the sheets in the oven and bake for 20 to 25 minutes. At the halfway mark, use a spatula to flip the chicken and toss the veggies. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the vegetables show slight charred edges. Remove from the oven and let the mixture cool for at least 10 minutes before portioning.
- Lay out five freezer-safe containers. If you are using rice or quinoa, scoop a half-cup base into each container first. Divide the roasted chicken and vegetable mixture equally among the five containers. Allow the meals to reach room temperature before sealing the lids. This prevents excess condensation, which can lead to freezer burn. Label each container with the date and contents. Place the containers in the freezer, where they will stay fresh for up to three months.
- Cook Time: 45 minutes