Ingredients
Scale
- 2 lbs Chicken Breast, cut into 1-inch cubes
- 2 large Crowns of Broccoli, cut into florets
- 3 large Bell Peppers (mixed colors), sliced into strips
- 2 medium Zucchini, sliced into half-moons
- 3 tablespoons Olive Oil
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Paprika
- Salt and Black Pepper to taste
- Optional: 3 cups cooked Brown Rice or Quinoa for serving
Instructions
- Preheat your oven to 400°F (200°C). Start by washing all your vegetables thoroughly. Chop the chicken breasts into even, bite-sized cubes to ensure they cook at the same rate. Cut the broccoli, bell peppers, and zucchini into uniform pieces. Place the chicken cubes in one large bowl and all the chopped vegetables in another. This separation helps you season them effectively before spreading them onto the baking sheets.
- Drizzle olive oil over the chicken and the vegetables. Divide the garlic powder, onion powder, oregano, paprika, salt, and pepper between the two bowls. Toss everything well until the chicken and veggies are evenly coated in oil and spices. Spread the ingredients across two large parchment-lined baking sheets in a single layer. Do not crowd the pan, or the vegetables will steam instead of roast. Place the trays in the oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.
- Allow the roasted chicken and vegetables to cool completely at room temperature for about 15-20 minutes. If you are using rice or quinoa, place a half-cup scoop into each of your five freezer-safe meal prep containers. Divide the roasted chicken and vegetable mixture evenly among the containers. Secure the lids tightly, label them with the date, and place them in the freezer. When you are ready to eat, simply reheat a container in the microwave for 3-4 minutes or until heated through.
- Cook Time: 45 minutes