Description
A simple and nutritious meal prep recipe featuring chicken breast, broccoli, mushrooms, bell pepper, zucchini, and onion, roasted on a sheet pan for easy cleanup and 5 days of lunches.
Ingredients
3 lbs Chicken breast, cut into 2 inch chunks 3 cups Broccoli florets 8 ounces Baby bella mushrooms, quartered 1 Red bell pepper 1 Yellow bell pepper 1 Green bell pepper
Ingredients
1 Red onion, sliced thin ½ cup avocado oil 1 teaspoon Kosher salt ½ teaspoon Black pepper 1 teaspoon Smoked paprika ½ teaspoon Dried oregano ½ teaspoon Garlic powder
Step 1
Begin by preparing a variety of fresh vegetables: broccoli florets, quartered mushrooms, chunked zucchini, diced bell peppers (red, orange, green), and thinly sliced onions for vibrant flavors and textures.
Step 2
Ensure even cooking by cutting chicken breasts into large, 2-inch chunks, optimizing their juiciness and tenderness alongside the vegetables.
Step 3
Elevate the dish with a flavorful blend of avocado oil, oregano, smoked paprika, garlic powder, salt, and pepper, enhancing every bite with savory depth.
Step 4
Simplify preparation by tossing the seasoned oil generously over the chicken and vegetables, evenly coating them on a spacious sheet pan.
Step 5
Achieve perfect doneness by roasting the assembled ingredients in a preheated 475°F oven for precisely 18 minutes, resulting in succulent chicken and tender, caramelized vegetables.