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Chicken Veggie Sheet Pan Meal Prep

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This easy Chicken Veggie Sheet Pan Meal Prep combines tender, seasoned chicken breasts with colorful roasted vegetables for a healthy, flavorful, and convenient weeknight dinner or lunch prep.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup broccoli florets
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • Juice of half a lemon

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. In a large bowl, combine olive oil, garlic powder, smoked paprika, dried oregano, salt, pepper, and lemon juice.
  3. Add the chicken breasts to the bowl and coat them well with the seasoning mixture.
  4. Add the sliced bell peppers, zucchini, broccoli florets, and red onion to the bowl and toss to evenly coat the vegetables.
  5. Arrange the chicken breasts in the center of the sheet pan and spread the vegetables evenly around the chicken.
  6. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and vegetables are tender.
  7. Remove from oven and let rest for 5 minutes before slicing the chicken and serving.
  8. Divide into meal prep containers if desired, and refrigerate for up to 4 days.

Notes

For extra flavor, garnish with freshly chopped parsley or a sprinkle of grated Parmesan cheese before serving.

Find it online: https://seasonedrecipe.com/chicken-veggie-sheet-pan-meal-prep/