I found a pin on Pinterest that was all about different chicken recipes for meal prep. Do you know about this? Lots of people make all their food for the week on a Sunday and package them up in little containers for the week. I decided to try some of these recipes, but use vegetarian chicken instead of real chicken. This is the first recipe I tried, and even though it was really simple, I really liked it! My 10 year old did not like the Italian seasoning AT ALL, so he made himself a PB &J. Yes, the rice was plain (I just used plain white rice), but I thought it was good mixed up with the “chicken” and the veggies. The standout for this dish was the broccoli. We couldn’t stop eating the broccoli! So good.
Healthy Roasted “Chicken” and Veggies
Time needed: 30 min.
2 medium chicken breasts, boneless skinless cut into ½ inch pieces (I used 1 bag of Quorn Tenders)
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
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
½ teaspoon paprika
2 tablespoons olive oil
2-4 cups cooked rice of choice
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 ½ or 1 cup of cooked rice of choice on plate. 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.