Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked brown rice
  • 1 lb. boneless skinless chicken breast, cut into 1″ cubes
  • 1 1/2 cups quartered red onion
  • 1 head broccoli, cut into florets (about 2 cups)
  • 1 large yellow squash, sliced
  • 2 orange bell peppers, quartered
  • 1 1/2 cups cherry tomatoes
  • 1 tablespoons olive oil
  • salt & pepper to season
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon raw honey
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry basil
  • salt & pepper to season
  • 2 tablespoons olive oil

Instruction

  • Preheat oven to 400 degrees F.
  • To a baking sheet add the following in rows: cubed chicken breast, cherry tomatoes, orange bell pepper, yellow squash, broccoli florets, quartered red onion. Drizzle with olive oil and season with salt and pepper.
  • Bake for 25-30 minutes until chicken is no longer pink.
  • Remove from oven and let sit.
  • To a small bowl add dijon mustard, honey, balsamic vinegar, garlic powder, basil, salt and pepper. Whisk to combine. Slowly add in the olive oil and whisk until the dressing starts to thicken.
  • Assemble 4 meal prep bowls: add 1/2 cup cooked brown rice to each bowl, evenly distribute the roasted veggies and chicken to each bowl. When ready to eat top with a drizzle of the balsamic dressing.