Italian Chicken and Veggie Bowls
Description
Instead of buying frozen dinners for lunches or dinners, make your own healthy, easy and delicious meals for the week. They' re packed with chicken, rice, broccoli and tomatoes. Put them in single serve air tight containers and refrigerate. When ready to
Ingredients
2 lb. boneless, skinless chicken breasts, cut into bite sized pieces
1 1/2 c. broccoli florets
1 small red onion, chopped
1 c. plum tomatoes
1 medium zucchini, chopped
2 t. garlic minced
1 t. salt
1/2 t. pepper
2 t. basil
2 t. marjoram
2 t. rosemary
2 t. thyme
1 t. paprika
2 T. olive oil
2 - 4 c. cooked rice of choice, optional
Directions
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Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside.
In a small bowl, mix salt, pepper, basil, marjoram, rosemary, thyme and paprika.
Place the chicken and vegetables in the prepared baking dish. Sprinkle all spices and garlic evenly over the chicken and vegetables. Drizzle with the olive oil.
Bake 15-20 minutes until chicken is cooked and veggies are slightly charred. Broil 1-2 minutes to brown chicken.
Place ½ to 1 c. cooked rice into 4 individual meal containers. Divide chicken and veggies evenly on top of the rice. Serve immediately or cover and store in the refrigerator for 3- 5 days.
4 servings - each serving is about 250 calories.