Ingredients
Scale
- 2 lbs Chicken Breast (cut into 1-inch cubes)
- 1 lb Frozen Mixed Vegetables (broccoli, carrots, and corn work best)
- 2 cups Long Grain White Rice (uncooked)
- 3 tbsp Olive Oil or Vegetable Oil
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Dried Oregano
- Salt and Black Pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- Start by rinsing your rice under cold water until the water runs clear. Cook the rice according to the package instructions (usually a 2:1 water-to-rice ratio). While the rice simmers, pat the chicken breasts dry with paper towels. Cut the chicken into uniform 1-inch cubes to ensure even cooking. Place the chicken pieces into a large mixing bowl.
- Drizzle the olive oil over the cubed chicken. Add the garlic powder, onion powder, dried oregano, salt, and pepper. Toss the chicken thoroughly until every piece is coated in the seasoning. If you are using fresh vegetables, chop them now; if using frozen, keep them in the freezer until the very last moment to prevent them from getting mushy.
- Preheat your oven to 400°F (200°C). Spread the seasoned chicken and the frozen vegetables onto a large sheet pan in a single layer. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F. Alternatively, you can cook the chicken in a large skillet over medium-high heat for 8-10 minutes, then toss in the veggies for the final 3 minutes of cooking.
- Allow the cooked components to cool slightly. Lay out five freezer-safe containers. Evenly distribute the cooked rice among the containers. Top the rice with the chicken and vegetable mixture. Let the meals reach room temperature before sealing the lids. Label each container with the date and place them in the freezer.
- Cook Time: 45 minutes