Chicken & Roasted Veggies Bake



I've talked many times already this year about being on the journey to healthy through food, exercise and balance.  This is one of the meals helping me get there!  If you love chicken, veggies and brown rice...this dish is for you!  I make this on Sunday nights to have for my lunches for the week but it would also make a perfect dinner meal for your family.  It makes more than enough to feed me for a whole week and I love that it's delicious and nourishes my body!

Ingredients

Package of Boneless Skinless Chicken Tenderloins
Uncle Ben's Brown Rice
Grape Tomatoes
Bag of Fresh Brussels Sprouts
Bag of Frozen Broccoli
Baby Carrots
Olive Oil
Garlic Powder, Salt & Pepper

Directions

I prepare enough brown rice to cover my lunches for 5 days.  I typically make enough to have 1/2-3/4 cup each day!

You can either marinate your chicken in a healthy dressing and then bake it (my fave is Light Italian) or just put it in a pan with olive oil and the spices above and bake it.  350 for 30-40 minutes.

On a large baking sheet, lay out your washed and cut vegetables.  Drizzle olive oil over the top and add garlic powder, salt and pepper to taste.  Roast these veggies in the oven for 35-45 minutes on 375.  I cook mine on the longer side because I don't like my veggies very crunchy!

Store rice, veggies and chicken separately to make lunch each day or you can sit out 5 containers and put the daily serving of each in them and refrigerate them ready to go when you head out to work in the morning.  This is the easiest meal ever & so healthy!!


No comments

Post a Comment