Step 1

Preheat oven to 425˚F (220˚C).

Step 2

Cut vegetables. Place each in a separate corner of a baking pan lined with parchment paper.

Step 3

NOTE: Broccoli and Brussels sprouts cook faster, keep the cuts thicker for those. Sweet potato and carrots take more time - dice them, or cut them thinner.

Step 4

Season veggies with olive oil, salt, pepper, rosemary, thyme, and garlic.

Step 5

Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper.

Step 6

Seal parchment paper to keep chicken moist, and place on the center of the baking pan.

Step 7

Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.

Step 8

This meal works great with brown rice, so feel free to add some to your meal prep as well.

Step 9

Unwrap and slice the chicken.

Step 10

Separate veggies into each tupperware with chicken.

Step 11

NOTE: If using plastic tupperware, allow food to cool down first

Step 12

Can be refrigerated up to 4 days.

Step 13

Nutrition Calories: 1556 Fat: 39 grams Carbs: 261 grams Fiber: 19 grams Sugars: 52 grams Protein: 44 grams

Step 14

Enjoy!