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Dinner is a breeze with this autumn sheet pan herb roasted chicken and root vegetables! Served with a side of tender lentils, it’s a protein and fiber-rich meal that will satisfy hungry appetites.
Traditionally, you will find roast chicken and root vegetable meals made with a whole chicken, and although we do love a good whole chicken dinner, the time they take to prepare makes them a little out of reach for weekly meal prep or easy weeknight meal. So, to save time, we swapped the whole chicken for high-protein chicken breasts to give you the warm flavors you love in much less time!
There aren't many meals cozier than a chicken and roasted veggie meal in the winter. When making it, the aroma of the chicken on top of sweet roasted vegetables reminds us of Sunday dinners growing up. Who knew the meals we ate as kids would become a meal prep staple years later, and for a good reason: this dish has a perfect balance of protein, carbs, and heart-healthy fats and is loaded with fiber! This combination is sure to keep you satiated until your next meal!
When making a meal prep like this, the red GoodCook containers are my favorite! They have three compartments: one for protein, one for vegetables, and one for your carbohydrates! Balancing your macros and nutrients couldn't be easier! In this case, the chicken is our protein, and you can flip flop whether or not you consider the root vegetables or the lentils your carb source. Both are rich in slow digesting carbohydrates (good for sustainable energy) and fiber which also aids digestion.
You will also find that meals like this are great because you can customize them! We used sweet potatoes, carrots, and parsnips, but you can swap those out for any combination of veggies that you enjoy! Regular potatoes, beets, diced squash, etc., would all make great additions.
You can also sub the green lentils for brown or any other bean you desire. For the chicken, you could sub it with turkey or even a heartier fish like salmon. For my vegan friends, tofu or tempeh would be SO GOOD in the chicken! The honey can also be swapped for agave or maple syrup! YUM!
You could add some sage or thyme to the chicken to give it a warmer fall feel.
Once you finish preparing your meal, place everything into your meal prep container, and you are good to go! The GoodCook containers are microwave-friendly, so you don't need to worry about moving everything to another dish. They are also dishwasher safe and BPA-free! So say goodbye to more meal prep dishes!
This meal would also work well for family gatherings this holiday! Just make sure to double or triple the ingredients to feed the crowd! If there are leftovers, make sure to send them home with a balanced leftover meal in your favorite meal prep container!
Herb Roast Chicken and Root Vegetables Meal Prep Ingredients:
For Roast Chicken and Vegetables
- 4 boneless skinless chicken breasts
- 2 cups peeled/cubed sweet potatoes
- 1 cup peeled/chopped parsnips
- 1 cup peeled/chopped carrots
- 2 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon fresh chopped thyme
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon cracked pepper
For Lentils
- 1 cup dry green lentils
- 2 cups vegetable stock
- ¼ teaspoon salt
For Serving
Ingredients
For Roast Chicken and Vegetables
- 4 boneless skinless chicken breasts about 1 pound
- 2 cups peeled/cubed sweet potatoes
- 1 cup peeled/chopped parsnips
- 1 cup peeled/chopped carrots
- 2 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon fresh chopped thyme
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon cracked pepper
For Lentils
- 1 cup dry green lentils can use any color lentils
- 2 cups vegetable stock
- ¼ teaspoon salt
For Serving
Instructions
- Preheat the oven to 375ºF and line a medium baking sheet with parchment paper. In a small bowl combine olive oil, honey, thyme, garlic, salt and pepper in a medium mixing bowl. Stir until honey is completely incorporated.
- Spread vegetables on the bottom half of the baking sheet and drizzle with half of olive oil mixture. Toss to coat. Add chicken breasts to bowl with remaining olive oil mixture and use hands to coat. Place chicken breasts on top half of the baking sheet and roast for 25-30 minutes, until chicken is fully cooked and vegetables are tender.
- While the chicken and vegetables roast, heat lentils and vegetable stock over medium heat until boiling. Reduce heat to simmer and simmer for 20-25 minutes until lentils are tender. Season with salt.
- Divide chicken breasts between large compartments of 4 red containers. Divide roasted vegetables and lentils between the 2 small compartments.
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