Roasted Veggies and Chicken – LMP
  • lunch meal prep
  • poultry
Roasted Veggies and Chicken – LMP
  • lunch meal prep
  • poultry
Servings: 5
Serving:
5
Serving:
5

Ingredients

Prep
  • 1 1/2 lbs gold potatoes
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 green bell pepper
  • 15 chicken tenders
  • 1 t cumin
  • 1 t chili powder
  • 1/4 C fresh parsley
  • 1/4 C olive oil
  • salt and pepper to taste
On Cooking Day
  • none

Instructions

To Assemble
  1. Chop potatoes into SMALL bite size pieces and bell peppers into 2 inch pieces and add to large zipper bag. *potatoes need to be no larger than 1/2 inch to cook properly.
  2. Add chicken to another large zipper bag.
  3. Mix last 5 ingredients in a small bowl and pour 1/2 over vegetables and 1/2 over chicken. Zip bags and shake to mix.
To Cook
  1. Pour vegetables and chicken on baking sheet and bake 400 degree oven for 25-30 minutes or until chicken and potatoes are cooked.
  2. Fill containers as shown in picture.

Ingredients

Prep
  • 1 1/2 lbs gold potatoes
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 green bell pepper
  • 15 chicken tenders
  • 1 t cumin
  • 1 t chili powder
  • 1/4 C fresh parsley
  • 1/4 C olive oil
  • salt and pepper to taste
On Cooking Day
  • none

Instructions

To Assemble
  1. Chop potatoes into SMALL bite size pieces and bell peppers into 2 inch pieces and add to large zipper bag. *potatoes need to be no larger than 1/2 inch to cook properly.
  2. Add chicken to another large zipper bag.
  3. Mix last 5 ingredients in a small bowl and pour 1/2 over vegetables and 1/2 over chicken. Zip bags and shake to mix.
To Cook
  1. Pour vegetables and chicken on baking sheet and bake 400 degree oven for 25-30 minutes or until chicken and potatoes are cooked.
  2. Fill containers as shown in picture.
©5dinners1hour llc 2026