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Easy Sunday Meal Prep Chicken Bowls with Roasted Veggies for Healthy Dinners

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A simple and reliable recipe for juicy roasted chicken breasts paired with caramelized veggies and your choice of grains, perfect for meal prepping healthy dinners that last all week.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 700g)
  • 1 tablespoon olive oil (for moisture and crisping)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper, to taste
  • Optional: 1 teaspoon dried oregano or thyme
  • 2 medium carrots, peeled and cut into sticks
  • 1 red bell pepper, seeded and sliced
  • 1 zucchini, sliced into half moons
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried Italian seasoning or herbes de Provence (optional)
  • Cooked quinoa, brown rice, or couscous (about 2 cups cooked / 450g)
  • Fresh parsley or cilantro for garnish (optional)
  • Lemon wedges (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken breasts dry with paper towels. In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and herbs if using. Rub this mixture all over the chicken breasts, coating evenly. Set aside.
  3. In a large bowl, toss carrots, bell pepper, zucchini, and onion with olive oil, salt, pepper, and dried Italian seasoning. Make sure everything is well coated for even roasting.
  4. Spread the veggies on one side of a large rimmed baking sheet in a single layer. Place the chicken breasts on the other side, leaving space between pieces for airflow.
  5. Roast for 20 minutes. After 20 minutes, check the veggies and chicken. Flip the chicken breasts over and use tongs to toss the veggies gently for even cooking.
  6. Continue roasting for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and caramelized at the edges.
  7. Rest the chicken for 5 minutes before slicing. While the chicken rests, fluff your cooked grain of choice.
  8. Divide grains into bowls or meal prep containers. Slice the chicken and arrange on top along with roasted veggies. Garnish with fresh herbs and lemon wedges if desired.

Notes

Pat chicken dry before seasoning for better browning. Do not overcrowd the pan to avoid steaming. Use a meat thermometer to ensure chicken reaches 165°F internal temperature. Flip chicken halfway through roasting for even cooking. Roast veggies at a slightly higher temperature than chicken to get caramelized edges without drying out the meat. Cook grains ahead to save time. Bowls hold well in fridge for 4-5 days and can be frozen separately for up to 3 months.

Nutrition

Keywords: meal prep, chicken bowls, roasted veggies, healthy dinners, easy recipe, Sunday meal prep, gluten-free, high protein

Find it online: https://fizzlefork.com/easy-sunday-meal-prep-chicken-bowls-with-roasted-veggies-for-healthy-dinners/