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.