Roasted Chicken & Veggie Bowl Recipe

Tired of cooking plain, old chicken breasts and ready for a change? This Roasted Chicken & Veggie Bowl will surely leave you craving more—in moderation of course. Be sure to save this recipe for your next meal prep, you won’t be disappointed!

What You’ll Need

• 3 Pounds of Chicken Breasts (Diced)

• 6 Whole Carrots (Raw, Peeled)

• 1 Bag of Frozen Bell Peppers & Onions

• 5 Cups of Fresh or Frozen Broccoli

• 1 tbsp. Vegetable oil

• Salt-Free Italian Seasoning

• Red Pepper Flakes (optional)

• Black Pepper (optional)

• Paprika (optional)

• A Dash of Salt

• Meat Cutting Knife

• Baking Sheet

• Cutting Board

• Aluminum Foil

• Potato Peeler

• Spatula

Instructions

1. Pre-heat your oven to 425.

2. Peel and chop carrots in 1/2 in. pieces.

3. Cut chicken breasts into 1/2 in. pieces.

4. Add chicken to foil-lined baking sheet.

5. Add carrots, broccoli and bag of frozen bell peppers & onions.

6. Drizzle with veggie oil.

7. Mix all seasonings in a bowl and coat each side of the food evenly.

8. Place in oven for 25-30 minutes, flipping the chicken and veggies at the halfway mark.

9. Remove from oven. Chicken is done when internal temperature reaches 165 degrees F or when the center white and moist in the middle.

10. Serve with steamed brown rice and veggies. Enjoy!

Nutrition Info

• Protein, 26 grams

• Carbs, 20 grams

• Fat, 8 grams

• Calories per serving: 256 kcal

Additional Benefits & Info

• Protein is one of the three major macronutrients that our body requires for direct energy for performance and proper functioning. Ensuring you receive 0.7 - 2.2. grams of protein per pound of bodyweight is necessary to preventing atrophy (muscle loss) and keeping you satiated (fuller) for longer periods of time. The addition of carbs like brown rice and veggies contain fiber which can help improve your digestive health.