Sheet-pan chicken & veg
One tray, four lunches. Sunday meal prep that doesn't eat your whole Sunday.
Recipe · 40 min · Serves 4 · Meal prep, Gluten free, Lunch
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Method
Heat the oven to 220°C (200°C fan) and line a large tray with baking paper.
Cut the sweet potato into 2 cm cubes and the zucchini, capsicum and onion into chunks. Cut the chicken into bite-size pieces.
Toss everything on the tray with the olive oil, paprika, garlic powder, salt and pepper. Spread it out in one layer (use two trays if it's crowded, or it'll steam instead of roast).
Roast for 30–35 minutes, turning once, until the chicken is cooked through and the veg is golden. Finish with lemon juice and chopped parsley.
Divide into four containers. Keeps for 3 days in the fridge.
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