Seasoned with olive oil and Italian spices then roasted to perfection, this sheet pan chicken and rainbow veggies meal is great for meal prep and makes a healthy lunch or dinner.
Meal prepping is a must if you go to work, school or like to have healthy meals on hand at all times. Having healthy meals on hand will make your day and week run a lot smoother. This means you won't end up needing to purchase last-minute un-healthy fast food. You can prep the entire weeks meals on the weekend, so you’ll always have tasty healthy food at reach. I assure you it’s well worth the extra effort and will also save you a lot of money.
This sheet pan roasted chicken and rainbow veggies is a great dish to make if you're just starting to meal prep or if you just want easy toss in the oven kind of dinner.
For access to my meal prep tutorial where I will teach you how to meal prep and share my favorite meal prep recipes (including this one), click here:
- 2 medium chicken breasts boneless skinless cut into 1/2-inch pieces
- 1 cup broccoli florets frozen or fresh
- 1 small red onion chopped
- 1 cup grape or plum tomatoes
- 1 medium zucchini chopped
- 2 cloves garlic minced
- 1 tablespoon italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper optional
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 2-4 cups cooked rice of choice optional
- 4 meal prep containers
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 a 1/2 cup of cooked rice (optional) 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.