Easy Dinner Recipes For Meal Prep
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Low-Carb, Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 2 large bell peppers (red and green), sliced
- 1 medium zucchini, sliced into half-moons
- 1 large red onion, cut into wedges
- 3 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). While the oven warms up, chop your chicken breast into bite-sized pieces. Slice the bell peppers, zucchini, and red onion. Try to keep the vegetable sizes relatively uniform so they cook at the same rate. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Place the chicken and vegetables directly onto the prepared baking sheet. Drizzle the olive oil over everything. Sprinkle the oregano, garlic powder, smoked paprika, salt, and pepper across the pan. Use your hands or large tongs to toss the ingredients until every piece is evenly coated in oil and spices. Spread the mixture out in a single layer. Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.
- Remove the pan from the oven and let it cool for about 10 minutes. Squeeze fresh lemon juice over the top to brighten the flavors. Divide the mixture evenly among four airtight meal prep containers. If you want a heartier meal, you can add a scoop of cooked quinoa or brown rice to each container. Seal the lids tightly and store them in the refrigerator for up to four days.
Find it online: https://cooktastydaily.com/easy-dinner-recipes-for-meal-prep/