6 Chicken Breast
2 tbsp. of Olive Oil
1 tsp. Salt
1 tsp. Pepper
1 tsp. Minced Garlic
1 tsp. Herbs from Provence
1 tsp. Paprika
Preheat oven to 400*
Cut chicken lengthwise into chicken tender strips.
Place chicken in a bowl and coat the chicken with olive oil.
Add all spices and mix thoroughly.
Cook chicken for 30 minutes.
*Cutting chicken into tender strips makes it easier for packing my meal prep.
8-10 cups of uniformly cut veggies
1 Head of Broccoli
1 Head of Cauliflower
Red, Orange, Yellow Peppers
Red or Yellow Onion
3 tbsp. Olive Oil
Sprinkle Salt & Pepper
Preheat oven to 400*.
Cut all vegetable into equally sized pieces for uniform cooking.
Toss vegetables with olive oil.
Add salt and pepper and mix thoroughly.
Place on a baking sheet. Do not overcrowd otherwise they will steam instead of
roast.
Cook for 30 minutes. Toss 1⁄2 way through cooking.
3 large Sweet Potatoes, peeled and cut into 1/2 inch pieces
2 tbsp. Olive Oil
1/2 tsp. Fine Sea Salt
1/4 tsp. Pepper
1/2 tsp. Ground Chili Powder
1/2 tsp. Paprika
1/2 tsp. Ground Cumin
1/2 tsp. Garlic Powder
Preheat oven to 400*.
Cut sweet potatoes into ½ inch pieces.
Toss potatoes in olive oil.
Add all spices and mix thoroughly.
Cook for 30 minutes. Toss ½ way through cooking.
NOTE: I broil them for 2-3 minutes at the end of cooking to caramelize the outside.