Oven-baked chicken breasts with roasted broccoli, peppers and zucchini for easy, gluten-free meal prep.
# What You’ll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts, about 5.3 ounces each
→ Vegetables
02 - 2 cups broccoli florets
03 - 2 cups mixed bell peppers, chopped
04 - 2 cups zucchini, sliced
05 - 1 large red onion, cut into wedges
→ Marinade & Seasoning
06 - 3 tablespoons olive oil
07 - 2 garlic cloves, minced
08 - 1 teaspoon dried Italian herbs
09 - 1 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnish
12 - Fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or lightly oil it.
02 - Combine olive oil, minced garlic, dried Italian herbs, paprika, salt and black pepper in a small bowl and whisk until blended.
03 - Place chicken breasts on one side of the prepared sheet and brush both sides with about half of the marinade to evenly coat.
04 - In a large bowl, add broccoli, bell peppers, zucchini and red onion; pour the remaining marinade over the vegetables and toss until evenly coated.
05 - Spread the vegetables in a single layer on the opposite side of the baking sheet from the chicken, leaving space for air circulation.
06 - Bake at 425°F for 25 to 30 minutes, until chicken registers 165°F internal temperature and vegetables are tender with light caramelization.
07 - Allow the chicken to rest briefly, then slice as desired and divide chicken and vegetables into four meal-prep portions.
08 - Top portions with chopped parsley if wished and refrigerate in sealed containers for up to 4 days.
