Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) dried rosemary
  • ½ teaspoon (2.5ml) garlic powder
  • ½ teaspoon (2.5ml) onion powder
  • ¼ teaspoon (1.25ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 1 large sweet potato, peeled and diced into ½-inch cubes
  • 1 large broccoli head, cut into florets
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red onion, chopped
  • 2 tablespoons (30ml) olive oil
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh chives
  • 1 teaspoon (5ml) Dijon mustard
  • ½ teaspoon (2.5ml) honey (optional)
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine chicken pieces with olive oil, thyme, rosemary, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
  2. In the same (now empty!) large bowl, combine sweet potato, broccoli, bell peppers, and red onion with olive oil, salt, and pepper. Toss to coat evenly.
  3. Spread the vegetables in a single layer on the baking sheet. Arrange the chicken pieces around the vegetables. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly browned.
  4. While the chicken and vegetables are roasting, whisk together olive oil, lemon juice, parsley, chives, Dijon mustard, and honey (if using) in a small bowl or jar. Season with salt and pepper to taste.
  5. Divide the roasted chicken and vegetables evenly among the 4 meal prep containers. Drizzle each bowl with the lemon-herb dressing.
  6. Allow the bowls to cool completely before sealing and refrigerating. Store in the refrigerator for up to 4 days.