
Healthy Roasted Chicken and Veggies
SERVINGS 4
Ingredients
- 16 oz chicken breasts boneless skinless cut into 1/2 inch pieces
- 2 cup broccoli florets frozen or fresh
- 1 small red onion chopped
- 2 cup cherry tomatoes
- 2 cups zucchini chopped
- 2 cloves garlic minced
- 1 tablespoon italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 2 cups brown rice cooked
Instructions
- Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
- Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.
- Bake for 15-20 minutes or until the veggies are charred and chicken is tender.
- Place 1/2 or 1 cup of cooked rice of choice into 4 individual meal prep containers. Divide chicken and veggies evenly on top of the rice. Cover and store in the fridge for up to 5 days or freezer up to 2 months.
Nutrition
Calories: 356kcalCarbohydrates: 34gProtein: 30gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 748mgPotassium: 993mgFiber: 5gSugar: 6gVitamin A: 847IUVitamin C: 73mgCalcium: 84mgIron: 2mg
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