Chicken and Veggie Fall Meal Prep Recipe
You know how it goes—fall hits, and suddenly you’re craving everything cozy, hearty, and ridiculously easy to prepare. Enter the Chicken and Veggie Fall Meal Prep. It’s the perfect blend of comfort and health, without taking up hours in the kitchen. Toss in some chicken, your favorite seasonal veggies, and voila, you’ve got a week’s worth of meals ready to go. No fuss, no endless recipe scrolling—just tasty, nutritious meals you can eat all week. You’ve got this, because who has time to slave away in the kitchen every day?
Chicken and Veggie Fall Meal Prep Recipe
This recipe packs a punch with juicy chicken and roasted fall veggies for the ultimate fall meal prep experience.
Ingredients
- 2 chicken breasts boneless, skinless
- 1 cup diced carrots
- 1 cup diced sweet potatoes
- 1 cup Brussels sprouts halved
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prep Veggies: Toss the carrots, sweet potatoes, and Brussels sprouts with olive oil, garlic powder, thyme, paprika, salt, and pepper.
- Prepare Chicken: Season chicken breasts with salt, pepper, and any leftover seasoning from the veggies.
- Roast: Spread chicken and veggies on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway.
- Serve: Let everything cool, then divide into meal prep containers.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
Vitamins and Minerals (Per Serving)
- Vitamin A: 160%
- Vitamin C: 35%
- Calcium: 6%
- Iron: 10%
- Potassium: 12%
Additional Notes/Tips to Enhance the Flavor
- Extra Protein: Add a side of quinoa or rice for more filling power.
- Spice it up: If you’re feeling bold, sprinkle some chili flakes on top before roasting.
- Storage Tip: This meal preps well, so make a big batch and freeze portions for later.
