Sheet Pan Sriracha Chicken & Veggies Over Quinoa (Healthy Meal Prep)
Ingredients
- 1 medium zucchini, chopped
- 1 squash, chopped
- 1 eggplant, chopped
- 1 small (fist-size) sweet potato, chopped
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon vinegar (white or apple cider)
- 2 tablespoons The Fit Cook Land Herb & Garlic Blend
- salt and pepper to taste
Sriracha Chicken
- 2 lbs chicken thighs (brought close to room temperature)
- 1 tablespoon Smoky Sriracha
- 3 cups cooked quinoa (3/4 cup per serving) *
Steps
Step 1
Preheat oven to 420°F. Cook quinoa according to package instructions.
Step 2
Toss all chopped vegetables directly on the sheet pan with olive oil, vinegar, Land seasoning, and salt. Spread out around the edges to leave space for the chicken.
Note: the vegetables should NOT be crowded and stacked on one another. If needed, use 2 baking trays if you only have a smaller one.
Step 3
Pat chicken thighs dry and coat with Smoky Sriracha Rub. Place on top of vegetables.
Roast for 20 minutes, or until chicken is cooked through and vegetables are seared on the edges but are crisp-tender and lightly caramelized.
Step 4
Dice the cooked chicken. Divide cooked quinoa among 4 meal prep containers as the base. Top each container with roasted vegetables and smoky sriracha chicken.
Step 5
Store in airtight meal prep containers in the refrigerator for up to 4 days. The flavors continue to develop as they sit, making leftovers even better.
For longer storage, freeze in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.