X
Recipes
Home / Garlic Parmesan Roasted Chicken & Veggies
Garlic Parmesan Roasted Chicken & Veggies
Garlic Parmesan Roasted Chicken & Veggies
Recipe makes 6 meals
Nutrition Profile
Calories: 480kcalCarbohydrates: 55gProtein: 35gFat: 12g
Ingredients
- 24 oz Chicken Boneless Skinless Chicken Breast chopped
- 24 oz bag Gold Baby Potatoes
- ½ – 1 lb bag Baby Carrots
- 2 crowns Broccoli
- ½ medium Yellow Onion
- 1 Lemon Zest & Juice
- 1 ½ cup Jasmine Rice uncooked
- ½ cup Parmesan Cheese
- 4 tbsp Olive Oil separated
- 2 tbsp Garlic Minced
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Oregano
- 1 tsp Parsley Flakes
- 1 tsp Pepper Flakes Crushed
- 1 tsp Cumin
- Salt and Pepper to taste
Instructions
- Preheat your oven to 425°F.
- In a bowl, add your olive oil, and all of your dry ingredients (your onion powder, garlic powder, paprika, oregano, parsley flakes, crushed pepper flakes, and cumin). Mix well, add salt and pepper to taste, and set aside.
- Chop your chicken into bite size pieces and add it to a large mixing bowl. Add half of the seasoning mix to your chicken. Add the zest and juice from one lemon. Mix well and then place in the fridge.
- Chop all of your vegetables into bite size pieces and place in a large mixing bowl. Add the second half of your seasoning mix to the vegetables and add the minced garlic. Mix to coat.
- Lay all of your seasoned vegetables out on a baking sheet pan and place in the oven for 20 minutes at 425°F.
- While vegetables are cooking, cook rice according to the instructions on package. When done, divide among meal containers.
- After 20 minutes, remove your vegetables from the oven and spread your seasoned chicken on top of the vegetables. Place the sheet pan back in the oven for another 20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Divide evenly among six meal containers and sprinkle a little parmesan cheese on top of each.
- Enjoy!
Notes
• For even distribution of meals among meal containers, you can either estimate the portions, or weigh the entire batch,and divide that number by your number of meal containers.This recipe makes six meals, so it would be the total weight, divided by six. That will be your portion size per meal.
• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
• Optional – You can set your oven to broil at the end and cook for 2-3 minutes for a slight char on the chicken and vegetables.
