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12Feb, 17
Roasted Chicken and Veggies
Clean Food Love
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Clean Eating Roasted Chicken and Veggies

Roasted Chicken and Veggies!

Prep-ahead and make Clean Eating effortless with this Roasted Chicken and Veggies!

Chicken and Veggies recipe

This recipe will store for up to 5 days in the fridge and 2 months in the freezer.

Easy to prepare Roasted Chicken with Veggies


  • 2-3 chicken breasts, boneless skinless cut into ½ inch pieces (about 1lb.)
  • 2 cups broccoli florets
  • 1 red onion, chopped
  • 2 medium zucchinis, chopped
  • 2 bell peppers, chopped
  • 2 cloves garlic minced
  • 1 Tbsp Italian seasonings
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes
  • 2 Tbsp avocado, or olive oil
  • 2-3 cups cooked brown rice

Roasted Chicken and Veggies eating meal preparation


Preheat oven to 450f. Line a baking sheet with baking paper and set aside.
Place the chicken and veggies in the baking dish.

Sprinkle with all the spices and garlic evenly over the chicken and veggies.

Drizzle then toss with the oil to coat evenly. Bake in the preheated oven for about 15-20 minutes or until the chicken is tender and the veggies are golden on the sides.

Place ½ or 1 cup of cooked rice of choice into 4 individual meal prep containers.

Divide chicken and veggies evenly on top of the rice.

Cover and store in the fridge for up to 5 days or freezer up to 2 months.



Low-carb chicken recipe

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