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Easy & Healthy Corporate Meal Prep: Chicken & Veggies for the Week

45m

Easy & Healthy Corporate Meal Prep: Chicken & Veggies for the Week

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homewithbb

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Easy & Healthy Corporate Meal Prep: Chicken & Veggies for the Week

Name: Easy & Healthy Corporate Meal Prep: Chicken & Veggies for the Week
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Healthy American
Ingredients: 4 pieces Chicken Breasts (boneless, skinless); 4 cups Broccoli Florets (fresh or frozen); 3 medium Bell Peppers (any color, sliced); 2 tablespoons Olive Oil (extra virgin); 1 teaspoon Salt (or to taste); 1/2 teaspoon Black Pepper (freshly ground); 1 teaspoon Garlic Powder (or 2 cloves minced fresh garlic)

Learn how to efficiently meal prep healthy chicken and roasted vegetables for your busy corporate week. This quick and easy recipe will save you time and keep you energized with nutritious meals.

#Meal Prep

#Healthy

#Easy

#Chicken

#Vegetables

#Corporate Lunch

#Quick Dinner

Prepped Chicken & Vegetables

Recipe Information

15m

Prep Time

30m

Cook Time

45m

Total Time

Servings

Easy

Healthy American

English

Nutrition (per serving)

350

Calories

40g

Protein

20g

Carbs

12g

Fat

Roasted Vegetables

Ingredients

Chicken Breasts
(boneless, skinless)
4 pieces
Broccoli Florets
(fresh or frozen)
4 cups

Bell Peppers
(any color, sliced)
3 medium
Olive Oil
(extra virgin)
2 tablespoons
Salt
(or to taste)
1 teaspoon
Black Pepper
(freshly ground)
1 teaspoon
Garlic Powder
(or 2 cloves minced fresh garlic)
1 teaspoon

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Pan-Seared Chicken Breast

Instructions

0/6 completed

1
Preheat oven to 400°F (200°C). Wash and chop bell peppers into strips and broccoli into florets. Place them on a large baking sheet.
Preview
5m
Preview
Preheat oven to 400°F (200°C). Wash and chop bell peppers into strips and broccoli into florets. Place them on a large baking sheet.
5m
Ensure vegetables are dry for better roasting; moisture can lead to steaming instead of crisping.
2
Drizzle vegetables with 1 tablespoon of olive oil, then season with half a teaspoon of salt and pepper. Toss to coat evenly.
Preview
2m
Preview
Drizzle vegetables with 1 tablespoon of olive oil, then season with half a teaspoon of salt and pepper. Toss to coat evenly.
2m
Don't overcrowd the baking sheet; use two if necessary to ensure even roasting and crispiness.

3
Season chicken breasts with the remaining olive oil, salt, pepper, and garlic powder. Rub spices evenly on both sides.
Preview
3m
Preview
Season chicken breasts with the remaining olive oil, salt, pepper, and garlic powder. Rub spices evenly on both sides.
3m
For best flavor, let the seasoned chicken sit at room temperature for 10-15 minutes before cooking.
4
Roast vegetables in the preheated oven for 15-20 minutes, or until tender and slightly caramelized. Flip halfway through for even cooking.
Preview
20m
Preview
Roast vegetables in the preheated oven for 15-20 minutes, or until tender and slightly caramelized. Flip halfway through for even cooking.
20m
Adjust roasting time based on your oven and desired tenderness; some vegetables may cook faster than others.
5
While vegetables roast, cook chicken. Heat a large skillet over medium-high heat. Cook chicken breasts for 5-7 minutes per side, until fully cooked through and golden brown.
Preview
15m
Preview
While vegetables roast, cook chicken. Heat a large skillet over medium-high heat. Cook chicken breasts for 5-7 minutes per side, until fully cooked through and golden brown.
15m
Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.

6
Let chicken rest for 5 minutes after cooking, then slice. Divide cooked chicken and roasted vegetables into individual meal prep containers. Refrigerate for up to 4 days.
Preview
10m
Preview
Let chicken rest for 5 minutes after cooking, then slice. Divide cooked chicken and roasted vegetables into individual meal prep containers. Refrigerate for up to 4 days.
10m
For a complete meal, add a serving of complex carbohydrates like quinoa, brown rice, or sweet potato to each container.

💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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45m

Easy & Healthy Corporate Meal Prep: Chicken & Veggies for the Week

Easy & Healthy Corporate Meal Prep: Chicken & Veggies for the Week

Recipe Information

Ingredients

Chicken Breasts(boneless, skinless)

Broccoli Florets(fresh or frozen)

Bell Peppers(any color, sliced)

Olive Oil(extra virgin)

Salt(or to taste)

Black Pepper(freshly ground)

Garlic Powder(or 2 cloves minced fresh garlic)

Servings: 4

Instructions

Preheat oven to 400°F (200°C). Wash and chop bell peppers into strips and broccoli into florets. Place them on a large baking sheet.Preview5mPreviewPreheat oven to 400°F (200°C). Wash and chop bell peppers into strips and broccoli into florets. Place them on a large baking sheet.5m

Drizzle vegetables with 1 tablespoon of olive oil, then season with half a teaspoon of salt and pepper. Toss to coat evenly.Preview2mPreviewDrizzle vegetables with 1 tablespoon of olive oil, then season with half a teaspoon of salt and pepper. Toss to coat evenly.2m

Season chicken breasts with the remaining olive oil, salt, pepper, and garlic powder. Rub spices evenly on both sides.Preview3mPreviewSeason chicken breasts with the remaining olive oil, salt, pepper, and garlic powder. Rub spices evenly on both sides.3m

Roast vegetables in the preheated oven for 15-20 minutes, or until tender and slightly caramelized. Flip halfway through for even cooking.Preview20mPreviewRoast vegetables in the preheated oven for 15-20 minutes, or until tender and slightly caramelized. Flip halfway through for even cooking.20m

🍽️More Recipes

Chicken Breasts
(boneless, skinless)

Broccoli Florets
(fresh or frozen)

Bell Peppers
(any color, sliced)

Olive Oil
(extra virgin)

Salt
(or to taste)

Black Pepper
(freshly ground)

Garlic Powder
(or 2 cloves minced fresh garlic)

Preheat oven to 400°F (200°C). Wash and chop bell peppers into strips and broccoli into florets. Place them on a large baking sheet.
Preview
5m
Preview
Preheat oven to 400°F (200°C). Wash and chop bell peppers into strips and broccoli into florets. Place them on a large baking sheet.
5m

Drizzle vegetables with 1 tablespoon of olive oil, then season with half a teaspoon of salt and pepper. Toss to coat evenly.
Preview
2m
Preview
Drizzle vegetables with 1 tablespoon of olive oil, then season with half a teaspoon of salt and pepper. Toss to coat evenly.
2m

Season chicken breasts with the remaining olive oil, salt, pepper, and garlic powder. Rub spices evenly on both sides.
Preview
3m
Preview
Season chicken breasts with the remaining olive oil, salt, pepper, and garlic powder. Rub spices evenly on both sides.
3m