Chicken & Roasted Veggie Bowls
Sunday Prep, Monday Fuel | Serves 5 | ~35g protein per serving
What You'll Need
Ingredients
2 lbs chicken thighs
2 sweet potatoes, cubed
1 head broccoli, chopped into florets
2 bell peppers, sliced
2 tablespoons olive oil
Salt, black pepper, and garlic powder to taste
Instructions
Preheat your oven to 425°F. Spread the sweet potatoes, broccoli, and bell peppers on a large sheet pan. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to coat evenly.
Roast the vegetables for 25 minutes, flipping halfway through, until the edges are caramelized and the sweet potato is fork-tender.
Season the chicken thighs on both sides with salt, pepper, and garlic powder. Bake alongside the veggies or pan-sear in a skillet over medium-high heat, cooking until the internal temperature hits 165°F.
Portion evenly into 5 containers — divide the chicken and vegetables equally. Store in the fridge for up to 4 days. Reheat and go.
Serve It With
A drizzle of hot sauce or a squeeze of lemon to freshen it up
White rice if you need extra carbs around training
A handful of greens on the side for volume
Nutrition (per serving)
Values are estimates based on average ingredient weights.
This week we're walking through the foundation of the CrossFit pyramid — why nutrition comes before everything else in the methodology, and what happens when you skip it — read the full article here.