Italian Chicken and Veggies

Yields 4


2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 1/2 cup broccoli florets
1 small red onion, chopped
1 cup plum tomatoes
1 medium zucchini, chopped
2 tsp garlic minced
1 tsp salt
1/2 tsp pepper
2 tsp basil
2 tsp marjoram
2 tsp rosemary
2 tsp thyme
1 tsp. paprika
2 Tbs olive oil
2-4 cups cooked rice of choice (optional)
Meal Prep Containers


Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
In a small bowl, mix salt, pepper, basil, marjoram, rosemary, thyme, and paprika
Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.
Bake for 15-20 minutes until chicken is cooked, and veggies are slightly charred.
Broil 1-2 minutes to brown chicken
Place or 1 cup of cooked rice of choice into 4 individual meal prep containers.
Divide chicken and veggies evenly on top of the rice.
Cover and store in the fridge for 3- 5 days or serve for dinner!