Zesty Italian Rotini Salad with Mozzarella Pearls & Pepperoni
The ultimate zero-reheat cold lunch that stays crisp for 5 days in the fridge.
Tender spiced chicken breast strips roasted alongside caramelized bell peppers and sweet onions.
The quintessential weeknight meal prep that cooks entirely on one sheet pan. Sliced chicken breasts and tri-color bell peppers are tossed in homemade Mexican fajita spices, roasted at high heat, and portioned over fluffy rice with salsa and lime wedges.
Select how many meal prep containers you are packing this week:
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Toss sliced chicken breast, bell peppers, and sliced onions with olive oil, chili powder, cumin, garlic powder, oregano, and salt.
Spread evenly across the baking sheet in a single layer so vegetables roast rather than steam.
Bake for 20 to 22 minutes until chicken is cooked through and peppers have sweet browned edges.
Divide brown rice into four meal prep containers.
Evenly distribute roasted chicken and peppers over rice, and garnish with fresh lime and cilantro.