Step 1

Preheat oven to 450 F. Cook wild rice according to package directions on stove top or in a rice cooker (highly recommend a rice cooker so you can set it and forget it!)

Step 2

Toss chicken with honey mustard. Add all veggies to baking sheet, tossing with olive oil, garlic, sage and salt & pepper. Add chicken and cook in oven for 20-25 minutes until chicken is cooked through.

Step 3

Evenly divide all ingredients among four meal prep bowls. Serve and enjoy - leftovers last in fridge up to 5 days.