Chicken and Roasted Vegetable Meal Prep Bowl

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: In a large bowl, toss the baby potatoes, broccoli, carrots, and onion with olive oil, garlic powder, oregano, salt, black pepper, and red pepper flakes.

Step 3: Spread the vegetables evenly on a large baking sheet.

Step 4: In a separate bowl, combine the chicken cubes with olive oil, garlic powder, paprika, onion powder, Italian seasoning, salt, and black pepper.

Step 5: Arrange the seasoned chicken on one side of the baking sheet or on a second baking sheet.

Step 6: Roast for 25–30 minutes, stirring the vegetables halfway through cooking.

Step 7: Cook until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

Step 8: Remove the baking sheet from the oven and allow everything to cool slightly.

Step 9: Divide the roasted potatoes, broccoli, carrots, onions, and chicken evenly among meal prep containers.

Step 10: Let the containers cool completely before sealing with lids.

Step 11: Refrigerate until ready to serve.

Storage and Reheating Tips

Store meal prep containers in the refrigerator for up to 4 days.

Reheat in the microwave for 2–3 minutes or until heated through.

For crispier potatoes, reheat in an air fryer or oven at 375°F (190°C) for 5–8 minutes.

This meal can be frozen for up to 2 months in freezer-safe containers.

Thaw overnight in the refrigerator before reheating.

Add a squeeze of fresh lemon juice or your favorite sauce after reheating for extra flavor.