High-Protein Chicken & Roasted Vegetable Bowl

Makes 6 meals

Ingredients

• 3 pounds boneless, skinless chicken breasts
• 4 cups broccoli florets
• 2 zucchini, sliced
• 2 bell peppers, sliced
• 2 cups cherry tomatoes
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lemon
• 6 cups mixed salad greens

Directions

1. Preheat the oven to 425°F. Line two large baking sheets with parchment paper or lightly coat them with cooking spray.
2. Place the chicken breasts on one baking sheet. If they are thick, slice them horizontally or pound them to an even thickness.
3. Combine the garlic powder, paprika, onion powder, Italian seasoning, salt, and pepper. Sprinkle half over the chicken.
4. Place the broccoli, zucchini, peppers, and tomatoes on the second baking sheet. Toss with the olive oil and remaining seasoning.
5. Bake the vegetables for 20-25 minutes, stirring halfway through.
6. Bake the chicken for approximately 20-25 minutes, depending on thickness, until its center reaches 165°F.
7. Let the chicken rest for five minutes before slicing. Finish with fresh lemon juice.
8. Divide the chicken and roasted vegetables among six containers. Keep the salad greens separate until serving so they remain fresh.

Estimated per meal: approximately 400-450 calories, 45-50 grams of protein, 20-25 grams of carbohydrates, and 10-14 grams of fat. Exact nutrition will depend on portion sizes.