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Ingredients
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 teaspoon Basil
- 2 teaspoon Marjoram
- 2 teaspoon Rosemary
- 2 teaspoon Thyme
- 1 teaspoon . Paprika
- 2 Pounds Boneless Skinless Chicken Breasts, cut Into bite sized pieces
- 1-1/2 Cups Broccoli Florets
- 1 Small Red Onion, chopped
- 1 Cup Plum Tomatoes
- 1 Medium Zucchini, chopped
- 2 teaspoon Garlic Minced
- 2 Tablespoons Olive Oil
- 2-4 Cups Cooked Rice
Directions
- 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 ½ 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!
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