Meal Prep Chicken and Vegetables
Paleo, whole30 meal prep chicken and vegetables made in a huge batch for lunches and dinners throughout the week.
Servings: 5 to 7 meals
Calories: 497kcal
Ingredients
- 3 Tbsp avocado oil divided
- 1 medium yellow onion finely chopped
- 5 cloves garlic minced
- 3 large sweet potatoes chopped (800 g total)
- 3 large carrots chopped
- 3 bunches broccolini or 2 crowns broccoli
- 4 medium = zucchini
- 4 Tbsp spices and herbs of choice I use ground cumin, dried basil and parsley
- 1 tsp sea salt to taste
- 1/4 tsp black pepper to taste
- 4 to 5 lbs boneless skinless chicken breasts chopped
Instructions
- Chop the onion, sweet potato and carrots.
- Heat 2 tablespoons of the avocado oil in a large (SUPER large) skillet over medium-high heat.
- Add the onion, garlic, sweet potato and carrots. Stir well. Chop the broccoli and add it to the skillet. Stir well to combine.
- Add half of the seasonings and sea salt. Stir well.
- Chop the zucchini and add it to the skillet. Stir well.
- Once all of the vegetables are in the pot/skillet, cover and cook 5 minutes.
- Remove cover, stir and cook 3 minutes.
- Bite into one of the pieces of sweet potato and decide if you want to cook longer. In my experience, the vegetables are good to go at this point, but if necessary, continue cooking to desired doneness.
- Add 1 tablespoon of avocado oil to a separate large pot or dutch oven and heat to medium-high.
- Add the raw chicken and seasonings. Allow the chicken to sit undisturbed for 3 minutes to brown.
- Stir chicken well, cover, and cook until chicken is cooked through, about 8 minutes.
- Remove the cover and drain any liquid from the pot.
- Fill meal prep bowls with chicken and vegetables, using your own discretion for portions of both.
Nutrition
Serving: 1of 5 | Calories: 497kcal | Carbohydrates: 39g | Protein: 53g | Fat: 14g | Fiber: 9g