Ingredients
Scale
- 1.5 lbs Chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 large red bell pepper, chopped into 1-inch pieces
- 2 cups broccoli florets
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup basil pesto (ensure no added sugar)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup. Place the diced chicken thighs, sliced zucchini, bell peppers, and broccoli florets into a large mixing bowl. Drizzle the olive oil over the mixture and sprinkle with garlic powder, oregano, smoked paprika, salt, and pepper. Toss everything together until the chicken and vegetables are evenly coated with the oil and spices.
- Spread the seasoned chicken and vegetable mixture across the prepared baking sheet in a single, even layer. Avoid overcrowding the pan so the vegetables roast rather than steam. Place the sheet pan in the center rack of the oven. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred at the edges. Remove from the oven and immediately dollop the pesto over the hot ingredients, tossing gently to combine.
- Divide the mixture equally into four airtight meal prep containers. Sprinkle each portion with a tablespoon of grated Parmesan cheese while the food is still warm. Allow the meals to cool to room temperature before sealing the lids. Store the containers in the refrigerator for up to four days. When you are ready to eat, simply reheat in the microwave for 90 seconds or in a skillet over medium heat until warmed through.
- Cook Time: 40 minutes