Ingredients
Equipment
Method
- Step 1: In a large bowl, combine 2 tablespoons of olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Let it sit for at least 30 minutes (or refrigerate for up to overnight).
- Step 2: Preheat the oven to 400°F (200°C). In a baking dish, toss the halved baby potatoes with the remaining 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer.
- Step 3: Place the potatoes in the preheated oven and bake for about 25-30 minutes or until they are golden brown and tender, stirring halfway through for even cooking.
- Step 4: While the potatoes are baking, heat a large skillet over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove from heat and let it rest for a few minutes before slicing.
- Step 5: In the same skillet, add the broccoli florets and sliced bell peppers. Sauté for about 5-7 minutes until the vegetables are tender but still crisp. Season with salt and pepper to taste.
- Step 6: In meal prep containers, divide the cooked rice, roasted baby potatoes, sautéed vegetables, and sliced chicken. Garnish with fresh parsley.
- Step 7: Allow the bowls to cool down before sealing them. Store in the refrigerator for up to 4 days. Reheat in the microwave before serving.
Notes
If you're feeling adventurous, you can easily swap out the chicken for turkey or even tofu for a vegetarian option. You could also mix in different veggies like zucchini or carrots based on what you have on hand. For an extra kick, consider adding a splash of lemon juice or a sprinkle of red pepper flakes to spice things up!