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Effortless 4-Portion Sheet Pan Chicken and Vegetables Meal Prep

sheet pan chicken and vegetables meal prep
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A simple and healthy sheet pan meal prep with chicken and roasted vegetables.

Ingredients

Scale
  • 1 1/2 lb boneless, skinless chicken breast, cut into bite-size chunks
  • 1 1/2 lb baby potatoes, halved or quartered
  • 3 large carrots, sliced into thick rounds
  • 3 cups broccoli florets
  • 1 large yellow onion, sliced
  • 3 tbsp olive oil
  • 2 tsp garlic powder
  • 1 1/2 tsp paprika
  • 1 tsp Italian seasoning
  • 1 1/2 tsp kosher salt (or to taste)
  • 1/2 tsp black pepper
  • 1 tbsp butter (optional, for extra richness)
  • 1 tbsp lemon juice (optional, for serving)

Instructions

  1. Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
  2. Add potatoes and carrots to the pan. Toss with 2 tbsp olive oil, 1 tsp garlic powder, paprika, Italian seasoning, salt, and pepper. Roast 15 minutes.
  3. While that cooks, toss chicken pieces with remaining 1 tbsp olive oil and the remaining seasoning.
  4. Remove pan from oven, stir potatoes/carrots, then add chicken and onions. Roast 15 minutes.
  5. Add broccoli florets, toss everything together, and roast 8–10 minutes more, until chicken is cooked through (165°F) and veggies are tender.
  6. If using, toss hot pan contents with butter to melt and coat, and finish with lemon juice.
  7. Divide into 4 meal prep containers and refrigerate up to 4 days.

Notes

  • Meal prep keeps well refrigerated for up to 4 days.
  • Reheat in microwave or oven before serving.
  • Adjust seasoning according to taste.

Nutrition

Keywords: sheet pan chicken and vegetables meal prep, healthy chicken meal prep, roasted chicken and vegetables, meal prep bowls, chicken potato broccoli meal prep, easy one pan dinner

Find it online: https://mealcooked.com/sheet-pan-chicken-and-vegetables-meal-prep/