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Meal Prep Baked Chicken & Roasted Veggie Mix-Ins Recipe

Meal Prep Baked Chicken & Roasted Veggie Mix-Ins Recipe
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★★★★★

5.2 from 21 reviews

This Meal Prep Baked Chicken & Roasted Veggie Mix-Ins recipe offers a wholesome, delicious, and easy-to-make meal prep option perfect for busy weeks. Featuring juicy, garlic and smoked paprika seasoned chicken breasts paired with a colorful mix of roasted veggies like broccoli, Brussels sprouts, and sweet potatoes, this dish is both nutritious and customizable. Complement with your choice of flavorful sauces such as pesto, sriracha mayo, or tahini dressing for added taste and versatility.

Ingredients

Scale

For the Chicken:

  • 2 lbs boneless, skinless chicken breasts (or thighs for extra flavor)
  • 1 tbsp olive oil
  • 2 cloves garlic, minced (or ½ tsp garlic powder)
  • 1 tsp smoked paprika (or sweet paprika)
  • ½ tsp salt
  • ½ tsp black pepper
  • Juice of 1 lemon

For the Veggies (choose 2-3 favorites):

  • 2 cups broccoli florets
  • 2 cups Brussels sprouts, halved
  • 2 medium sweet potatoes, diced (or butternut squash/carrots)
  • 2 tbsp olive oil
  • Salt & pepper, to taste

Optional Sauce Ideas:

  • Pesto
  • Sriracha mayo (mix sriracha + mayo)
  • Hummus thinned with water or lemon
  • Greek yogurt + lemon + herbs
  • Tahini dressing (tahini + lemon + water + pinch of salt)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
  2. Season the Chicken: Place the chicken breasts on one of the lined sheet pans. Drizzle with olive oil and lemon juice, then rub in the minced garlic, smoked paprika, salt, and black pepper evenly. For consistent cooking, you can optionally pound the chicken to an even thickness.
  3. Prep the Veggies: In a bowl, toss your chosen veggies (broccoli, Brussels sprouts, and/or sweet potatoes) with olive oil, salt, and pepper. Spread them in a single layer on the second baking sheet, ensuring enough space between pieces for proper roasting.
  4. Bake: Place both pans in the oven. Bake the chicken for 22-25 minutes until the internal temperature reaches 165°F (75°C). Roast the veggies for 25-30 minutes, flipping them halfway through to achieve a golden, tender texture.
  5. Cool and Assemble: Once done, allow the chicken to rest for 10 minutes before slicing it. Divide the chicken and roasted veggies evenly into meal prep containers. Keep any optional sauces separate until ready to serve to retain freshness.

Notes

  • You can substitute chicken thighs for breasts if you prefer a richer, more flavorful meat.
  • Pounding the chicken to an even thickness ensures it cooks evenly and stays juicy.
  • Feel free to swap or mix vegetables based on your preferences or seasonality.
  • Using parchment paper on baking sheets helps with easy cleanup and prevents food from sticking.
  • Store the meal prep containers in the refrigerator for up to 4 days.
  • Reheat chicken and veggies in the microwave or oven before serving, adding sauce afterward.
  • Adjust spices and sauces to your taste for added variety and flavor.

Nutrition

Keywords: meal prep, baked chicken, roasted vegetables, healthy dinner, easy meal prep, garlic chicken, roasted broccoli, sweet potatoes, Brussels sprouts, chicken recipe

Find it online: https://amayaharis.com/meal-prep-baked-chicken-and-roasted-veggie-mix-ins-recipe/