Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Pound chicken breasts to an even thickness.
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Drizzle olive oil over the chicken.
- Arrange chicken on a parchment-lined baking sheet and bake for 20-25 minutes until the internal temperature reaches 165°F (75°C).
- Let chicken rest for 5 minutes before slicing.
- Cook rice according to package instructions (stovetop, rice cooker, or Instant Pot).
- In the last 20-25 minutes of chicken cooking, toss vegetables with olive oil, salt, and pepper on a separate baking sheet.
- Roast vegetables at 425°F (220°C) until tender.
- Combine sliced chicken, cooked rice, and roasted vegetables in meal prep containers.
- Store sauces separately to add when ready to eat.
Notes
Feel free to modify seasonings according to your taste preference. Store meal prep bowls in airtight containers for up to 4 days in the fridge. For longer storage, freeze individual portions for up to 3 months. Experiment with different vegetables and sauces to keep your meals exciting throughout the week. Use glass containers for best results as they are microwave and dishwasher safe.
