Ingredients
Method
- Preheat oven to 400°F (200°C)
- Combine oregano, paprika, onion powder, salt, and pepper in a bowl
- Pat chicken breasts dry, place in skillet, and sear over medium-high heat for 5-6 minutes per side
- Transfer seared chicken to a plate and tent with foil
- In the same skillet, add olive oil, zucchini, red bell pepper, red onions, garlic powder, and salt. Sauté for 5 minutes
- Return chicken to skillet, transfer to oven, and roast for 20 minutes
- While roasting, steam cauliflower florets for 8-10 minutes
- Mash steamed cauliflower and mix with butter (or coconut oil), garlic, and parmesan (or nutritional yeast)
- Season mash with salt and pepper
- Portion chicken, veggies, and mash into airtight containers
Notes
Use coconut oil instead of butter for a dairy-free option
Store prepped meals in the fridge for up to 4 days
Customize chicken with cumin, curry, or chili powder for spicier versions
Charred veggies pair well with mild spices
Ensure zucchini is pat dry to prevent moisture in the pan
Store prepped meals in the fridge for up to 4 days
Customize chicken with cumin, curry, or chili powder for spicier versions
Charred veggies pair well with mild spices
Ensure zucchini is pat dry to prevent moisture in the pan