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sheet pan meal prep

This Sheet Pan Meal Prep is a versatile and easy way to prepare a week’s worth of healthy meals in one go. It's full of colorful vegetables and your choice of protein, all roasted to perfection on a single sheet pan. Ideal for busy lifestyles!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Meal Prep
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large sheet pan
  • 1 mixing bowl
  • 1 measuring cups and spoons
  • 1 cutting board
  • 1 spatula or wooden spoon
  • 1 aluminum foil (optional)

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 cup red bell pepper, sliced
  • 1 cup zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt, to taste
  • Pepper, to taste
  • Optional: cooked quinoa or brown rice, for serving

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a mixing bowl, combine the chicken pieces, broccoli, red bell pepper, zucchini, and cherry tomatoes.
  • Drizzle the olive oil over the mixture and sprinkle the garlic powder, onion powder, paprika, salt, and pepper. Toss everything together until well coated.
  • Spread the mixture evenly on a large sheet pan. Ensure the ingredients are in a single layer for even cooking.
  • Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Stir halfway through the cooking time for even roasting.
  • Once cooked, remove from the oven and let cool for a few minutes. Divide into meal prep containers and serve with cooked quinoa or brown rice if desired.
  • Store in the refrigerator for up to 5 days for easy reheating throughout the week.
  • To reheat, you can microwave or re-roast in the oven at 350°F (175°C) until warmed through.

Notes

Feel free to substitute the chicken with tofu, shrimp, or any other protein of your choice.
You can use any seasonal vegetables you have on hand.
Store in the refrigerator for up to 5 days for easy reheating throughout the week.
To reheat, you can microwave or re-roast in the oven at 350°F (175°C) until warmed through.