Ingredients
Scale
- 4 chicken breasts (about 1 lb / 450 g)
- 2 cups brown rice (400 g)
- 1 cup broccoli florets (150 g)
- 1 cup bell peppers, sliced (150 g)
- 1 cup cherry tomatoes, halved (150 g)
- 2 tablespoons olive oil (30 ml)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Coat the chicken breasts with the mixture.
- Place the chicken breasts on a baking sheet and roast in the oven for 20 minutes, or until cooked through.
- Meanwhile, cook the brown rice according to package instructions.
- Steam the broccoli for about 5-7 minutes until tender.
- In a separate pan, sauté the bell peppers and cherry tomatoes for about 3-5 minutes.
- Once the chicken is done, let it rest for a few minutes, then slice it.
- To assemble, divide rice into meal prep containers, top with sliced chicken, broccoli, bell peppers, and cherry tomatoes. Garnish with fresh parsley if desired.
Notes
- Store containers in the refrigerator for up to 5 days.
- Feel free to swap seasonal vegetables for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: meal prep, chicken bowls, healthy recipes