Meal Prep Italian Seasoned Chicken with Roasted Vegetables

Meal Prep Italian Seasoned Chicken with Roasted Vegetables is a simple, flavorful dish featuring tender, Italian-herb chicken with roasted potatoes, cherry tomatoes, onions, and bell peppers. Perfect for make-ahead meals, it packs in protein and veggies while staying around 395 calories per serving. With oregano, basil, thyme, and rosemary, the chicken is savory and the vegetables roast to caramelized perfection.

Author: Project Meal Plan

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 412 kcal per serving

Ingredients

½ tsp - dried oregano
1 tsp - dried thyme
½ tsp - dried basil
½ tsp - dried rosemary
½ tsp - garlic
1 lb - russet potatoes potatoes
½ lb - carrots
1–2 - green bell peppers
1 lb - fresh cherry tomatoes
1 - onion
1 lb - boneless skinless chicken breasts
¼ cup - avocado or olive oil
salt

Instructions

Preheat the oven to 450 F. Line a large cookie sheet/baking pan with a baking sheet.
In a small bowl, combine oregano, thyme, basil, rosemary, minced garlic and 1 teaspoon salt.
In a medium bowl, toss potatoes with 1 tablespoon oil and 1 teaspoon seasoning mix made in step 2. Spread potatoes over the baking tray and place in the oven for 15 minutes. Use the same bowl to toss the remaining vegetables with 1 tablespoon oil and 1 1/2 teaspoons prepared seasoning mix. After the 15 minutes has passed, remove the tray from the oven and add the remaining vegetables. Stir the potatoes around with the new vegetables and arrange in a single layer. Return to the oven for 15-20 more minutes and set aside to cool when done.
Meanwhile, sprinkle about 1/4 teaspoon salt over one side of chicken fillets. Heat a large nonstick skillet over medium heat and add 1 tablespoon oil to the pan. When hot, place chicken fillets seasoned side down in the pan. Sprinkle another teaspoon salt and about half of the remaining seasoning mix over the chicken.
Flip chicken fillets after 7-8 minutes. Sprinkle with remaining seasoning mix and cook until the internal temperature reaches 165 degrees F.
Consume immediately or divide chicken and roasted veggies between four airtight containers and store in the refrigerator. Consume within 4 days.

Nutrition