Meals In This Prep
Egg & Veggie Plate
Chicken & Roasted Veggie Plate
Cauliflower Steak & Brussels
Oatmeal & Fruit
Veggie-Loaded Chicken Bowl
Roasted Sweet Potato Plate
Cauliflower Rice & Chicken
Asparagus & Chicken Plate
Roasted Veggie Plate
Chicken & Brussels Sprouts
Sweet Potato & Veggie Plate
Cauliflower & Chicken
5-Day Meal Plan
Day 1 — Monday
Breakfast: Egg & Veggie Plate
Lunch: Chicken & Roasted Veggie Plate
Dinner: Cauliflower Steak & Brussels
Day 2 — Tuesday
Breakfast: Oatmeal & Fruit
Lunch: Veggie-Loaded Chicken Bowl
Dinner: Roasted Sweet Potato Plate
Day 3 — Wednesday
Breakfast: Egg & Veggie Plate
Lunch: Cauliflower Rice & Chicken
Dinner: Asparagus & Chicken Plate
Day 4 — Thursday
Breakfast: Oatmeal & Fruit
Lunch: Roasted Veggie Plate
Dinner: Chicken & Brussels Sprouts
Day 5 — Friday
Breakfast: Egg & Veggie Plate
Lunch: Sweet Potato & Veggie Plate
Dinner: Cauliflower & Chicken
Daily Nutrition (Approx.)
Calories
1400
Protein
85g
Carbs
160g
Fat
40g
Fiber
40g
Step-by-Step Instructions
- 1
Cut all veggies in large pieces.
- 2
Spread on 3 sheet pans. Spray with oil, season.
- 3
Roast at 400°F 25-30 min, rotating pans.
- 4
Bake chicken at 425°F 22 min.
- 5
Each container gets LOTS of veggies with moderate chicken.
- 6
Portion across containers.
Storage Tips
- Roasted veggies keep 5 days
- Reheat in oven for best texture
- Great for weight loss
Ingredients
- 2 lbs chicken breast
- 4 zucchini
- 4 bell peppers
- 2 heads cauliflower
- 1 lb Brussels sprouts
- 3 sweet potatoes
- 2 bunches asparagus
- Olive oil spray
- Herbs, garlic, lemon
Equipment Needed
Sheet pans (3)
Meal prep containers
Shopping List
- Chicken breast 2 lbs
- Zucchini 4
- Bell peppers 4
- Cauliflower 2 heads
- Brussels sprouts 1 lb
- Sweet potatoes 3
- Asparagus 2 bunches
- Olive oil spray
