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Easy Sheet Pan Chicken Meal Prep Bowls for 5 Days

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These easy sheet pan chicken meal prep bowls are perfect for busy weeks. With crispy chicken, caramelized vegetables, and smoky paprika, they’re delicious, healthy, and ready in about 40 minutes.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 3 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 1 lemon
  • 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
  • 2 cups broccoli florets (fresh or frozen)
  • 1 red bell pepper, sliced into strips
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil (for vegetables)
  • ½ teaspoon salt (for vegetables)
  • ¼ teaspoon black pepper (for vegetables)
  • Cooked quinoa or brown rice (about 1 cup per serving, optional)
  • Fresh parsley or cilantro, chopped (for garnish, optional)
  • Lemon wedges (for serving, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. Pat the chicken breasts dry with paper towels. Cut into 1-inch cubes. Place in a large mixing bowl.
  3. In a small bowl, combine garlic powder, smoked paprika, onion powder, dried oregano, salt, and black pepper. Drizzle olive oil and lemon juice over the chicken, then sprinkle the seasoning mixture on top. Toss to coat evenly. Let sit for 5 minutes.
  4. Peel and cube sweet potatoes into 1-inch pieces. Cut broccoli into bite-sized florets. Slice red bell pepper into strips and cut red onion into wedges. In the same bowl, toss vegetables with olive oil, salt, and pepper.
  5. Arrange sweet potatoes and onion wedges on one side of the pan, chicken cubes in the center, and broccoli and bell pepper on the other side. Ensure everything is in a single layer.
  6. Roast for 25-30 minutes. After 15 minutes, stir or flip the chicken pieces. Chicken is done when internal temperature reaches 165°F (74°C) and sweet potatoes are tender.
  7. Remove from oven and let rest for 5 minutes.
  8. Assemble meal prep bowls: Divide cooked quinoa or brown rice among five containers. Top with equal portions of chicken and vegetables. Garnish with parsley or cilantro and a lemon wedge if desired. Cool completely before sealing and refrigerating.

Notes

For best results, pat chicken dry before seasoning. Cut vegetables evenly for consistent cooking. Use two pans if needed to avoid crowding. Store lemon wedges separately and squeeze before eating. Flavors deepen after a day or two.

Nutrition

Keywords: sheet pan chicken, meal prep, chicken meal prep, easy dinner, healthy meal prep, gluten-free, dairy-free

Find it online: https://gleefulfork.com/easy-sheet-pan-chicken-meal-prep-bowls-for-5-days/