Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large red bell pepper, seeded and sliced
  • 1 large yellow bell pepper, seeded and sliced
  • 1 large red onion, sliced
  • 2 medium zucchini, sliced into half-moons
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups cooked quinoa or brown rice
  • Optional toppings: Fresh parsley, crumbled feta cheese, avocado slices, a dollop of plain Greek yogurt

Instructions:

  1. Preheat oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper (if using).
  2. Prepare the Chicken and Vegetables: In a large bowl, combine the cubed chicken, sliced bell peppers, sliced onion, and zucchini.
  3. Make the Marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, Italian herbs, salt, pepper, and red pepper flakes (if using).
  4. Combine and Toss: Pour the marinade over the chicken and vegetables. Toss everything together until evenly coated.
  5. Spread on Baking Sheet: Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure nothing is overcrowded for even cooking.
  6. Roast: Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp. Stir halfway through for even cooking.
  7. Assemble Bowls: Divide the cooked quinoa or brown rice evenly among the four meal prep containers.
  8. Add Chicken and Vegetables: Top each bowl with an equal portion of the roasted chicken and vegetables.
  9. Cool and Store: Allow the bowls to cool completely before sealing and refrigerating.
  10. Garnish and Serve: Before serving, add your favorite toppings, such as fresh parsley, crumbled feta cheese, avocado slices, or a dollop of plain Greek yogurt.