The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Chicken and Roasted Veggies with Rice
Per Serving
1 5 oz chicken breast
135 g veggies (cauliflower, romanesco, cabbage tossed in oil, salt, pepper, nutritional yeast)
3/4 c fully cooked brown jasmine rice
2 T seasoning sauce (chickpeas, mustard, lemon juice, tahini, salt, pepper and oil)
Equipment needed: 1-2 sheet pans
Preheat the oven to 425.
Place the veggies and chicken on a sheet pan, when the oven reaches 425, place sheet pan in the oven. Set a timer for 20 minutes.
When the timer goes off, pull the sheet pan from the oven. Make sure the chicken has reached 165 degrees. Smaller serving sizes may cook faster, check the chicken and veggies after 12 minutes.
The rice is fully cooked and just needs to be warmed. Once warm, place the veggies and chicken on top and finish with drizzling the sauce over top. From start to finish this dinner takes roughly 20 minutes. Enjoy!
