Name: Roasted chicken and vegetable medley
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 lb boneless skinless chicken breast, cut into 1-inch pieces; 2 medium zucchinis, sliced into half-moons; 2 1/2 red bell peppers, diced; 11 oz broccoli florets; 3 tbsp olive oil; 1 tbsp garlic powder; 2 tbsp dried basil; 2 tsp salt; 1 tsp black pepper; 2 tbsp lemon juice

Nutrition

Per serving

1,650 calories

Protein: 222g; 52% of calories
Carbs: 67g; 16% of calories
Fat: 61g; 32% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Divide the chicken pieces, zucchini, bell peppers, and broccoli between two large rimmed baking sheets to ensure they do not crowd and steam.
Drizzle the olive oil evenly over both pans. Sprinkle with the garlic powder, dried basil, salt, and pepper. Toss everything with your hands to coat well, then spread into a single layer on each pan.
Place both pans in the oven. Roast for 10 minutes, then remove and stir the mixture on both pans. Return to the oven and continue roasting until the chicken is golden and has no pink inside. Done when reaches 165°F and has no pink inside.
Drizzle the lemon juice over the hot pans and toss one last time. Let the mixture cool slightly, then divide equally into four meal prep containers. Refrigerate for up to 4 days and reheat until hot before eating.

Nutrition

Ingredients

Instructions

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