One-pan Chicken & Veggie Meal Prep
featured in Low Calorie Dinners For The Week
Say hello to your new go-to meal prep solution with this One-Pan Chicken & Veggie extravaganza! Packed with flavor and easy to whip up, you'll be savoring every bite while saving time in the kitchen.
Tasty Team
97% would make again
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
- ½ sweet potato
- ½ lb brussels sprouts (250 g)
- 1 carrot
- ½ head broccoli
- 1 ½ lb chicken breast (750 g)
- olive oil, to taste
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 cloves garlic, minced
- salt, to taste
- pepper, to taste
Nutrition Info
- Calories 276
- Fat 6g
- Carbs 16g
- Fiber 4g
- Sugar 5g
- Protein 37g
Estimated values based on one serving size.
Preparation
- Preheat oven to 425˚F (220˚C).
- Cut vegetables. Place each in a separate corner of a baking pan lined with parchment paper.
- NOTE: Broccoli and Brussels sprouts cook faster, keep the cuts thicker for those. Sweet potato and carrots take more time - dice them, or cut them thinner.
- Season veggies with olive oil, salt, pepper, rosemary, thyme, and garlic.
- Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper.
- Seal parchment paper to keep chicken moist, and place on the center of the baking pan.
- Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.
- This meal works great with brown rice, so feel free to add some to your meal prep as well.
- Unwrap and slice the chicken.
- Separate veggies into each tupperware with chicken.
- NOTE: If using plastic tupperware, allow food to cool down first
- Can be refrigerated up to 4 days.
- Nutrition Calories: 1556 Fat: 39 grams Carbs: 261 grams Fiber: 19 grams Sugars: 52 grams Protein: 44 grams
- Enjoy!
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