Sheet-Pan Chicken and Veggie Prep
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Chicken · gluten-free, dairy-free, high-protein
420 cal
34g protein
26g carbs
20g fat
per serving · estimated
Ingredients
- 3/4 lb boneless skinless chicken thighs
- 1 cup broccoli florets
- 1 sweet potatoes, cubed
- 1 red bell pepper, sliced
- 1/4 cup olive oil
- 1/4 tbsp smoked paprika
- 1/4 tbsp garlic powder
- 1/2 tsp salt
Method (tap to check — screen stays awake)
- Preheat oven to 425F and line two sheet pans.
- Toss chicken and vegetables with oil, paprika, garlic powder, and salt.
- Spread sweet potatoes and chicken on one pan; roast 15 minutes.
- Add broccoli and bell pepper to the second pan and roast everything 15 minutes more.
- Confirm chicken reaches 165F internal.
- Cool and divide into six meal-prep containers.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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