One-pan Chicken & Veggie Meal Prep

Say hello to your new go-to meal prep solution with this One-Pan Chicken & Veggie extravaganza! Packed with flavor and easy to whip up, you'll be savoring every bite while saving time in the kitchen.

Instructions

1. 1

   Preheat oven to 425˚F (220˚C).

2. 2

   Cut vegetables. Place each in a separate corner of a baking pan lined with parchment paper.

3. 3

   NOTE: Broccoli and Brussels sprouts cook faster, keep the cuts thicker for those. Sweet potato and carrots take more time - dice them, or cut them thinner.

4. 4

   Season veggies with olive oil, salt, pepper, rosemary, thyme, and garlic.

5. 5

   Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper.

6. 6

   Seal parchment paper to keep chicken moist, and place on the center of the baking pan.

7. 7

   Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.

8. 8

   This meal works great with brown rice, so feel free to add some to your meal prep as well.

9. 9

   Unwrap and slice the chicken.

10. 10

    Separate veggies into each tupperware with chicken.

11. 11

    NOTE: If using plastic tupperware, allow food to cool down first

12. 12

    Can be refrigerated up to 4 days.

13. 13

    Nutrition Calories: 1556 Fat: 39 grams Carbs: 261 grams Fiber: 19 grams Sugars: 52 grams Protein: 44 grams

14. 14

    Enjoy!

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