8cupschopped mixed vegetablesie, red onion, summer squash, zucchini, bell pepper, broccoli, cauliflower, etc)
1tbsavocado oil
Sea Salt
black pepper
1teaspoonall-purpose seasoning
fresh squeezed lemon juice
Instructions
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.
Notes
Nutrition for 1 out of 4 servings:32g Protein | 34g Carbs | 5g Fat | 348 Calories