Description
Delicious roasted chicken breast served with a medley of sautéed vegetables, perfect for meal prep.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 cup broccoli florets
- 1 cup bell peppers (sliced)
- 1 cup carrots (sliced)
- 1 cup zucchini (sliced)
- 2 tablespoons olive oil (for cooking)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Toss to coat evenly.
- Spread the seasoned chicken on a baking sheet in a single layer.
- Roast the chicken in the preheated oven for 20-25 minutes, or until cooked through and no longer pink in the center.
- While the chicken is roasting, heat a large skillet over medium heat.
- Add the broccoli, bell peppers, carrots, and zucchini to the skillet. Sauté for 5-7 minutes until tender-crisp.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes.
- Divide the chicken and sautéed vegetables into meal prep containers. Allow to cool before sealing.
Notes
- This recipe is great for meal prep and can be stored in the refrigerator for up to 4 days.
- Feel free to swap the vegetables according to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg