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Easy Sunday Meal Prep Chicken and Veggie Bowls

Easy Sunday Meal Prep Chicken and Veggie Bowls - featured image
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These Easy Sunday Meal Prep Chicken and Veggie Bowls are a simple, delicious solution for busy weekdays. Roasted chicken and vegetables with a lemon-herb vinaigrette come together in about 40 minutes for a healthy, make-ahead meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large sweet potato (about 12 oz), peeled and cubed
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 red onion, chopped
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon honey or maple syrup
  • ¼ teaspoon salt
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper. While the oven heats, wash and chop all your vegetables. Cut the sweet potato into ½-inch cubes, chop the bell pepper and zucchini into similar-sized pieces, and roughly chop the red onion.
  2. Pat the chicken dry with paper towels. In a small bowl, mix the garlic powder, smoked paprika, salt, and pepper. Drizzle the chicken with 2 tablespoons olive oil, then rub the spice mixture all over. Set aside.
  3. In a separate bowl, toss the chopped sweet potato, bell pepper, zucchini, and red onion with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Make sure everything is evenly coated.
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Place the chicken breasts on top of the vegetables (or nestle them in between).
  5. Roast for 20 minutes. Then, remove the pan from the oven and flip the chicken. Stir the vegetables gently to redistribute them. Return to the oven and roast for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges.
  6. While everything roasts, whisk together the olive oil, lemon juice, oregano, honey, salt, and red pepper flakes (if using) in a small bowl. Taste and adjust. Set aside.
  7. Let the chicken rest for 5 minutes after roasting. Slice the chicken against the grain into strips or cubes. Divide the roasted vegetables and chicken evenly among your meal prep containers. Drizzle each bowl with the lemon-herb vinaigrette (about 1-2 tablespoons per bowl).
  8. Let the bowls cool completely before sealing the lids. Once cool, refrigerate for up to 4 days.

Notes

Don’t skip drying the chicken for better browning. Cut vegetables to the same size for even roasting. Give the pan space to avoid steaming. Let the chicken rest before slicing. Store vinaigrette separately and add just before eating to keep vegetables from getting soggy. Reheat gently in the microwave or skillet.

Nutrition

Keywords: meal prep, chicken bowls, roasted vegetables, healthy, easy dinner, Sunday meal prep, sheet pan dinner

Find it online: https://sofiaspice.com/easy-sunday-meal-prep-chicken-and-veggie-bowls/