Chicken Buddha Bowl Meal Prep
Easy gluten free chicken sheet pan meal served in a bowl with jasmine rice.
Servings: 4 meals
- 1 cup Jasmine Rice (or 2 cups cooked)
- 16 ounces Chicken Breast
- 8 cups chopped mixed vegetables ie, red onion, summer squash, zucchini, bell pepper, broccoli, cauliflower, etc)
- 1 tbs avocado oil
- Sea Salt
- black pepper
- 1 tsp all-purpose seasoning
- fresh squeezed lemon juice
Prepare jasmine rice in advance by cooking according to package instructions. Refrigerate until ready for use.
Preheat oven to 400 and line a baking dish with aluminum foil.
Add chicken breast to the center of the pan and arrange veggies surrounding the chicken. Drizzle with avocado oil and season with salt, pepper, and all-purpose seasoning.
Bake for 20 minutes, then remove from the oven. If the vegetables need more time, remove the chicken and continue cooking veggies for an additional 5-10 minutes, depending on what vegetables you chose.
Slice chicken into long strips.
To assemble, add ½ cup jasmine rice to each meal prep container and top with baked chicken and sheet pan veggies. Add a slice of lemon for serving. Keeps in the fridge for 4-5 days.
Nutrition for 1 out of 4 servings:
32g Protein | 34g Carbs | 5g Fat | 348 Calories
Serving: 1meal | Calories: 348kcal | Carbohydrates: 34g | Protein: 32g | Fat: 5g