NON-VEG
Rainbow Chicken & Vegetables Recipe
Do you get easily bored of your lunch after two or three mouthfuls? No more. Here is a vibrant and incredibly tasty recipe that would make your lunch time fun and healthy at the same time.
Try this today and let us know how you like it. Here’s how you make this super easy dish and here’s what you’ll need:
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Ingredients
- 1 lb. boneless skinless chicken breasts cubed
- 2 cup cherry tomatoes
- 3 cup baby carrots
- 2 small red onions cut into wedges
- 1 large head broccoli florets removed
- 2 cup cooked brown rice
- 2 limes juiced
- 2 yellow bell peppers thinly sliced
- black pepper freshly ground
- kosher salt
- 1/3 cup extra virgin olive oil
- 1/4 cup Freshly chopped cilantro
Ingredients
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Instructions
- Set an oven ready pre-heating it to 400 degrees. Take two large sheet pans and place all the vegetables and chicken.
- In a bowl, combine lime juice, olive oil, cilantro and season with salt and pepper. Combine well and pour the marinade all over the veggies and the chicken. Toss well.
- Bake until the chicken is tender and the veggies are cooked through. This will take about 25 minutes. Divide the chicken and veggies and store them away for an awesome lunch for the rest of the week.