Preheat oven to 450 degrees. Line baking sheet with aluminum foil and set aside.
In a small bowl, mix salt, pepper basil, marjoram, rosemary, thyme and paprika.
Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with olive oil.
Bake for 15-20 minutes until chicken is cooked, and veggies are slightly charred.
Broil 1-2 minutes to brown chicken.
Place 1/2 of 1 cup of cooked rice into 4 individual meal prep containers.
Divide chicken and veggies evenly on top of rice.
Store in refrigerator for 3-5 days or freeze until ready to eat.
Originally Submitted
1/21/2018
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