Seasoned with olive oil and italian spices then roasted to perfection, this sheet pan chicken and rainbow veggies is great for meal prep and makes a healthy lunch or dinner too!
Meal prepping is a must if you go to work, school or like to have healthy meals on hand at all times. Having healthy meals on hand will make your day and week run a lot smoother. This means you wont end up needing to purchase last-minute un-healthy fast food. You can prep the entire weeks meals on the weekend so you’ll always have tasty healthy food at reach. I assure you it’s well worth the extra effort and will also save you a lot of money.
This sheet pan roasted chicken and rainbow veggies is a great dish to make if your just starting to meal prep or if you just want easy toss in the oven kind of dinner.
The chicken and veggies are loaded with spices and drizzled with olive oil, then roasted in the oven for 20 minutes or until charred and tender. Since the chicken breasts are cut into small cubes, they cook at the same rate as the veggies making it that much easier to cook everything at the same rate.
Divide the chicken and veggies into individual meal prep containers on a handful of brown rice or quinoa or your favorite type of rice and enjoys a weeks worth of meals all done in under 30 minutes! 
Meal Prep - Healthy Chicken and Veggies
Ingredients
- 2 medium chicken breasts, boneless skinless cut into 1/2 inch pieces
- 1 cup broccoli florets, frozen or fresh
- 1 small red onion, chopped
- 1 cup grape or plum tomatoes
- 1 medium zucchini, chopped
- 2 cloves garlic minced
- 1 tablespoon italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper, optional
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 2-4 cups cooked rice of choice, optional
- 4 meal prep containers
Instructions
- Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
- Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.
- Bake for 15-20 minutes or until the veggies are charred and chicken is tender.
- Place 1/2 or 1 cup of cooked rice of choice into 4 individual meal prep containers. Divide chicken and veggies evenly on top of the rice. Cover and store in the fridge for up to 5 days or freezer up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My first time cooking this recipe, and looking forward to it. However, i forgot to put in tomatoes, and now it will probably be a bit dry.
How long does each container last in the fridge?
4-5 days.
Can you cook and then freeze? I am trying to start meal planning and that would be ideal as I don’t want something to go to waste
Yes, you can cook everything then freeze in freezer containers.
Hi i wanted to ask if i wanted to freeze it for some weeks do i still bake it or do i just prep it and put it in the freezer? and when the time has come i bake it and divide into containers. So prep then freeze or prep bake then freeze?
It’s honestly up to you. I have a tutorial on how to prep then freeze here https://gimmedelicious.com/2017/09/17/chicken-and-veggie-freezer-packs/
How long would this stay fresh if frozen
Hi can you eat these meals cold?
Yes, you can but we prefer hot because all the ingredients can be heated.
I’ve made this several times and it’s very good! I bought the same containers online through amazon and I started freezing them. It only takes hours to thaw. The only changes I made were that I added a red bell pepper, and instead of garlic i used 1 teaspoon of granulated garlic. Be sure to add juicy tomatoes because that is what make the sauce so good! THANK YOU!
Any idea the calorie count on 1 meal for this recipe??
Not all of these ingredients need the same cooking time–I started the chicken and onions, plus some large diced yellow bell pepper, then 5 minutes later added the zucchini and broccoli, 5 minutes later, the cherry tomatoes. This was a delicious lunch combo, and since I don’t mind eating cold food, I found perfect right from the fridge in my office lounge. I also like to spray the baking pan with some sort of nonstick spray and although seasoning the ingredients separately gets a little fiddly, it isn’t much extra work and I prefer to have all of the elements cooked perfectly–no rice for me
Thanks Janet — I followed your instructions exactly. I am using just 1/4 cup of rice to minimize carbs… I do need some for running. I also added carrots and mushrooms to the roasted veggies but otherwise followed the recipe exactly. It is SO STUNNING and even better was my butcher cubed the chicken breast so it saved so much time!
That looks like a really big roasted chicken. I guess I need to get some chicken and start making my own. I love the picture and cannot wait till I eat this one. Thanks.
If I am freezing about two serving together in a dish what should my instructions be for reheating it in the oven? I’m trying to make freezer meals for a friend who is going through chemo, thanks!
That’s very nice of you, Deanna! Cover with aluminum foil and heat at 375 for 10-15 minutes or until heated through. I do suggest re-heating in the microwave though; it’s much easier and faster.
What is your microwave instructions?
Thank you for your great inspiration. Great pictures, great recipes.
I love chicken and vegetables, and this recipe seems to be delicious, I wrote down to do soon, could you tell me where to find the Italian seasoning?
Hi Maria,
If you have a Walmart look for 5 Seasons or Frys (Kroger) Food & Drug look for their brand or in the Spanish/Mexican spice area, it’s usually at reasonable price.
How do you freeze without getting freezer burn?
Can the rainbow chicken be reheated?
Yes, it can be reheated in the oven or microwave!