Easy Herb Chicken and Vegetables
I have just embarked on yet another journey. I know what you're thinking...why Julia? Well, I'll tell you. I am tired of carrying extra weight and being hungry.
Motherhood packed on some extra pounds I did not have before and for me, it's out of control. I am also tired of struggling to find daily meals and ending up buying fast food because it's quick and cheap.
Hubby and I decided a while ago that it was time to make a serious change, not just talk about it. Although I haven't fallen in love with the idea of full-time exercise just yet, I am sold on meal prep. It's easy! And to be honest I have seen a difference in how my clothes are fitting and that makes all the difference to me.
The meals I prep are quick to make and I noticed that when I go grocery shopping I barely go up the aisles. I stay in the fresh produce sections of the store which is ideally where you want to be.
Another great thing about meal prepping besides the healthy benefits is that I can pass on these terrific eating habits to Jayla. She is always looking at what I'm eating, and if I want her to make better choices, I have to as well.
This easy herb chicken and vegetables recipe I found on a Facebook page called Goodful. It allows you to make 4 different vegetables at one time! I don't know about you, but I can get tired of eating the same thing all week. This recipe allows for everyday to be different which is a huge plus.
*The video will show smaller amounts and a head of broccoli. I chose to not use broccoli as the sweet potatoes were huge and made a ton extra. Also, I prep for two people, Hubby and me. If you are only prepping for yourself (cudos), cut everything in half.*
1 Sweet Potato
1 lb. Brussel Sprouts
Salt, to taste
Pepper, to taste
2 Tbsp Fresh Rosemary
2 Tbsp Fresh Thyme
4 cloves Garlic, minced
4 Chicken Breasts
Brown rice (or any other side of your choosing)
2 Baking Sheets
Steps to Meal Prep Happiness:
1. Preheat oven to 425 degrees; line two large baking sheets with parchment paper
2. Prepare all veggies. Chop carrots and sweet potatoes, and cut brussel sprouts in half. Try to get vegetables to a similar size so they cook evenly.
3. Lay each type of vegetable in their own corner of the baking trays. drizzle with olive oil, salt and pepper, and half of the herbs and garlic. Toss each a bit with your hands.
4. Lay a piece of parchment onto a dry surface. Rinse 2 chicken breasts, pat dry, and place on parchment face down. Repeat.
5. Drizzle chicken with olive oil, salt and pepper, and half of the herbs and garlic. Rub with your hands, flip chicken over, and repeat.
6. Seal parchment around chicken by rolling edges. This creates a steam pouch and allows the chicken to remain moist. Place one chicken package in between the vegetables on one baking sheet and the other chicken package on the other baking sheet.
7. Bake in oven at 425 degrees for 25-30 minutes
8. While the chicken and veggies bake, prepare your side dish. I like to pair this meal with brown rice made in a rice cooker (easy peasy).
9. Once food cools, slice chicken evenly and separate everything into containers.
See I told you, easy peasy! This meal gives you daily variations and is healthy and tasty. I loved the carrot meal day. The carrots added a sweet and delicious variation to the herb chicken and brown rice. The brussel sprouts are not too soft with just a slight bite, and the sweet potato was nice and tender on the inside.
Try this recipe and let us know which chicken and vegetable pairing was your favorite!