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Prep Time:
30m
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Cook Time:
30m
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Total Time:
1h
Ingredients
- Parchment Paper
- 2 Chicken Breasts
- 1 cup Uncooked Quinoa (Plain)
- 10 Brussel Sprouts
- 10 Carrots
- 3 Regular Size Sweet Potatoes
- 2 1/2 cups Green Beans
- 3 tablespoons Olive Oil
- 2 tablespoons Sea Salt (Optional)
- 1 tablespoon Rosemary
Instructions
- Preheat Oven to 425
- Using 1 TBSP of olive oil, drizzle over both sides of the chicken breasts. Season with your favorite chicken seasoning. Set aside.
- Line 2 baking sheets with parchment paper.
- Slice brussel sprouts in half. Toss in 1/2 TBSP olive oil and then lay them out on the baking sheets.
- Cut ends off of carrots then slice them in half. Toss in 1/2 TBSP olive oil and then lay them out on the baking sheets.
- Peel the sweet potatoes. Cut them into 1 inch cubes. Toss in 1/2 TBSP olive oil and then lay them out on the baking sheets.
- Cut ends off of green beans. Toss in 1/2 TBSP olive oil and then lay them out on the baking sheets.
- Cook vegetables & chicken in the oven for 30 minutes at 425 degrees. Chicken may need extra time. Slice open to make sure no pink is left. Cook additional time if necessary.
- While the vegetables and chicken are cooking, follow directions on quinoa to cook one cup of dry quinoa.
- Split cooked quinoa and cooked chicken evenly between each of your five meal prep containers.
- Add in 4 pieces of brussel sprouts, 4 pieces of carrots, a handful of sweet potatoes, and a handful of green beans.
