Sheet Pan Pesto Chicken Meal Prep Bowls
These Sheet Pan Pesto Chicken Meal Prep Bowls are a delicious low carb lunch idea that comes together in 30 minutes!
Servings: 4 servings
- 1 tbsp olive oil
- 1/4 cup store bought pesto
- salt and pepper to taste
- 1 lb chicken breasts, diced
- 1 cup mushrooms, cut in half
- 1 red pepper or 1 cup cherry tomatoes
- 1 head broccoli, cut into florets
- 1 zucchini, cut thickly
Preheat oven to 400 F.
Add chicken and mushrooms to large sheet pan and toss with 1 tbsp of olive oil and 2 tbsp of pesto, seasoning with salt and pepper to taste. Bake in oven for 8 minutes. Remove from oven and drain excess liquid.
Add red pepper, broccoli, and zucchini, tossing with 2 more tbsp pesto. Bake another 8 minutes until chicken is fully cooked. Remove from oven and divide among 4 meal prep bowls. Keep in fridge up to 5 days.
Switch up the seasonings to customize this recipe. Italian seasoning, lemon pepper or fajita seasoning would all be yummy.
Cook heartier root veggies and mushrooms for 20 minutes like beets, parsnips and potatoes.
Store any leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.
Add a bit more pesto to the dish before reheating for added flavour.
Calories: 294kcal | Carbohydrates: 16g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 624mg | Potassium: 1169mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2324IU | Vitamin C: 184mg | Calcium: 113mg | Iron: 2mg