Print

Easy Sunday Meal Prep Chicken and Veggie Bowls

Easy Sunday Meal Prep Chicken and Veggie Bowls - featured image
Print Recipe

These Easy Sunday Meal Prep Chicken and Veggie Bowls are a game-changer for busy weeks. With one sheet pan and about 45 minutes, you can prep delicious, nourishing lunches or dinners that taste better than takeout and cost a fraction of the price.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts
  • 2 tablespoons olive oil (for chicken)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (smoked or regular)
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 medium sweet potatoes (about 1 pound or 450 grams), peeled and cut into 1/2-inch cubes
  • 2 bell peppers (any color), cut into 1-inch pieces
  • 2 medium zucchini, cut into half-moons or cubes
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil (for vegetables)
  • Salt and black pepper to taste
  • 3 cups cooked rice or quinoa (for serving)
  • Fresh parsley or cilantro (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. Prep the sweet potatoes: Peel and cut into 1/2-inch cubes. Place in a mixing bowl, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat.
  3. Spread the sweet potatoes on one side of the sheet pan in a single layer. Place in the oven and roast for 10 minutes.
  4. While sweet potatoes roast, prep remaining vegetables: Cut bell peppers into 1-inch pieces, slice zucchini into half-moons about 1/2-inch thick, and cut red onion into wedges. Place in the same bowl, drizzle with remaining 1 tablespoon olive oil, add salt and pepper, and toss gently.
  5. Prep the chicken: Pat chicken breasts dry with paper towels. In a small bowl, mix garlic powder, paprika, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub chicken with 2 tablespoons olive oil, then coat evenly with the spice mixture.
  6. After 10 minutes, remove sheet pan from oven. Push sweet potatoes to one side. Arrange chicken breasts in the center. Scatter bell peppers, zucchini, and red onion around the chicken and sweet potatoes in a single layer.
  7. Roast for 20-25 minutes, until chicken reaches 155°F (68°C) internally (carryover cooking will bring it to 165°F/74°C) and vegetables are tender and caramelized.
  8. Transfer chicken to a cutting board and let rest for 5 minutes. Check vegetables; if needed, leave them in the oven while chicken rests.
  9. Slice chicken against the grain into 1/2-inch slices.
  10. Assemble bowls: Divide cooked rice or quinoa among 4-5 meal prep containers. Top with roasted vegetables and sliced chicken. Garnish with fresh parsley or cilantro and add a lemon wedge if desired. Let cool completely before sealing lids.

Notes

For best results, don’t overcrowd the pan—use two pans if needed. Pat chicken dry for better browning. Let everything cool completely before storing to prevent sogginess. These bowls taste even better on day two as flavors meld. Store in airtight containers in the refrigerator for up to 4 days. Do not freeze.

Nutrition

Keywords: meal prep, chicken bowls, sheet pan dinner, healthy meal prep, easy dinner, Sunday meal prep, chicken and vegetables

Find it online: https://grubella.com/easy-sunday-meal-prep-chicken-and-veggie-bowls/