In continuation of last year’s meal prep series I am opening this year up with these delicious and easy to make Dijon Rosemary Chicken and Vegetable Lunch Bowls. This comes together really quickly and gave me enough time on a Sunday afternoon to boil potatoes for breakfast, pack fruits, and even roll out some coconut peanut butter protein balls.
Dijon Rosemary Chicken and Vegetable Lunch Bowls
Ingredients
- 6 chicken breasts, halved into cutlets
- 2 Tbsp seedy Maille Dijon
- 1 Tbsp fresh rosemary, finely chopped
- 1 tbsp extra virgin olive oil
- 2 large Japanese sweet potatoes, peeled and cubed
- 1 Tbsp Umami seasoning
- 1 Tbsp extra virgin olive oil
- 2 16 oz. bags of whole Brussels Sprouts, quartered
- 1 Tbsp extra virgin olive oil
- 1 tsp red pepper flakes
Prepare
- First, preheat an oven to 350 degrees Fahrenheit and chop all of the ingredients and line 2 full size baking sheet pans and 2 quarter sheet pans with parchment paper.
- In a large mixing bowl mix the chicken cutlets, seedy Dijon mustard, rosemary, and olive oil, until all of the chicken is well coated and place on one of the large baking sheets.
- Place the cubed Japanese sweet potato on a full sheet and sprinkle with extra virgin olive oil followed by the umami seasoning.
- Next, place the quartered Brussels sprouts on the two quarter sized baking sheets and sprinkle with extra virgin olive oil and red pepper flakes.
- Bake the Japanese sweet potatoes and Brussels sprouts first for a total of 25 minutes, rotating the pans in the oven halfway through, remove from the oven and set aside.
- Bake the chicken for 35 minutes and remove from the oven, cool for 10-15 minutes so you can slice each one down.
- Finally, using 10 meal prep lunch bowls, divide all of the food evenly into each one, enough for two people to eat for five days or one for 10 days. Enjoy!
