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Healthy Baked Chicken Breast Meal Prep with Roasted Veggies

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A quick and easy healthy baked chicken breast meal prep recipe paired with perfectly roasted veggies, ideal for meal prep and family dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), trimmed of excess fat
  • 3 tablespoons olive oil (extra virgin recommended)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme, chopped
  • 1 medium lemon, zest and juice
  • 1 teaspoon salt (kosher preferred)
  • ½ teaspoon freshly ground black pepper
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • 1 cup broccoli florets
  • Salt and pepper to taste for veggies

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, salt, and pepper. Set aside about 2 tablespoons of this marinade for the veggies.
  3. Place the chicken breasts in a medium bowl or resealable bag and pour the marinade over them. Toss to coat evenly. Let them sit for at least 15 minutes, or up to 30 minutes if time allows.
  4. Toss the chopped carrots, bell pepper, zucchini, red onion, and broccoli in a large bowl. Drizzle with the reserved 2 tablespoons of marinade, season with salt and pepper, and toss until evenly coated.
  5. Spread the veggies in a single layer on the baking sheet, leaving space for the chicken breasts. Place the marinated chicken breasts next to the veggies.
  6. Roast in the oven for 20 minutes. Then carefully flip the chicken and stir the veggies.
  7. Continue roasting for another 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender and slightly charred.
  8. Remove from oven and let the chicken rest for 5 minutes before slicing.
  9. Slice the chicken breasts and serve with the roasted veggies, or divide into airtight containers for meal prep.

Notes

If veggies cook faster than chicken, tent chicken loosely with foil to prevent over-browning. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Let chicken rest before slicing to keep it juicy. Use room temperature chicken for even cooking. This recipe is naturally dairy-free and gluten-free.

Nutrition

Keywords: healthy chicken breast, baked chicken, meal prep, roasted veggies, easy dinner, healthy meal, gluten-free, low-carb

Find it online: https://atomicbite.com/healthy-baked-chicken-breast-meal-prep-5-easy-roasted-veggies-recipes/