Meal Prep Lunch Bowl

Ingredients

• 4 boneless skinless chicken breasts
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Italian seasoning
• 4 cups broccoli florets
• 3 large carrots, sliced on the bias
• 1 1/2 cups long-grain white or brown rice
• 3 cups low-sodium chicken broth
• Salt and freshly cracked black pepper, to taste

Instructions

1. 1

   Preheat oven to 425°F and line a sheet pan with parchment.

2. 2

   Toss chicken with 1 tbsp olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper. Place on one side of the pan.

3. 3

   Toss the broccoli and carrots with the remaining olive oil, salt, and pepper. Spread on the other side of the pan.

4. 4

   Roast 22 to 25 minutes until the chicken hits 165°F and the veggies are caramelized.

5. 5

   While roasting, cook the rice in the chicken broth per package directions.

6. 6

   Divide the rice, sliced chicken, and roasted veggies evenly into 4 glass meal prep containers.

7. 7

   Cool completely, then seal and refrigerate up to 4 days.