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Ingredients
- 2 Medium Chicken Breasts Boneless Skinless, cut into 1/2 inch pieces
- 1 Cup Broccoli Florets
- 1 Small Red Onion, chopped
- 1 Cup Grape or Plum Tomatoes
- 1 Medium Zucchini, chopped
- 2 Cloves Garlic, minced
- 1 Tablespoon Italian Seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Paprika
- 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.
- 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 or until the veggies are charred and chicken is tender.
- Place 1/2 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 up to 5 days or freezer up to 2 months.
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