Ingredients
4
4 servings
- •½ sweet potato
- •½ lb brussels sprouts
- •1 carrot
- •½ head broccoli
- •1 ½ lb chicken breast
- •olive oil, to taste
- •2 tablespoons fresh rosemary, chopped
- •2 tablespoons fresh thyme, chopped
- •4 cloves garlic, minced
- •salt, to taste
- •pepper, to taste
Instructions
- Preheat oven to 425˚F (220˚C).
- Cut vegetables. Place each in a separate corner of a baking pan lined with parchment paper.
- NOTE: Broccoli and Brussels sprouts cook faster, keep the cuts thicker for those. Sweet potato and carrots take more time - dice them, or cut them thinner.
- Season veggies with olive oil, salt, pepper, rosemary, thyme, and garlic.
- Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper.
- Seal parchment paper to keep chicken moist, and place on the center of the baking pan.
- Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.
- This meal works great with brown rice, so feel free to add some to your meal prep as well.
- Unwrap and slice the chicken.
- Separate veggies into each tupperware with chicken.
- NOTE: If using plastic tupperware, allow food to cool down first
- Can be refrigerated up to 4 days.
- Nutrition Calories: 1556 Fat: 39 grams Carbs: 261 grams Fiber: 19 grams Sugars: 52 grams Protein: 44 grams
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 310
- Carbohydrate: 14g
- Fat: 11g
- Fiber: 3g
- Protein: 37g
- Sugar: 3g
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