Chicken & Veggie Rainbow


2 cups cherry tomatoes
3 cups baby carrots
2 yellow bell peppers, thinly sliced
1 large head broccoli, florets removed
2 small red onions, cut into wedges
1 lb. boneless skinless chicken breasts, cubed
2 cups cooked brown rice

1/3 cups extra-virgin olive oil
Juice of 2 limes
1/4 cups freshly chopped cilantro
kosher salt
Freshly ground black pepper

Preheat oven to 400º.

On two large sheet pans, place tomatoes, carrots, bell peppers, broccoli, red onion, and chicken.

Make marinade: In a medium bowl, combine olive oil, lime juice, and cilantro and season with salt and pepper. Whisk until combined.

Pour marinade over veggies and chicken and season with more salt and pepper. Toss until completely combined.

Bake until vegetables are tender and chicken is cooked through, 25 minutes.

Divide cooked rice among five containers and top with roasted veggies and chicken.

(Note: Cooked poultry stays good in the fridge for 3 to 4 days. We recommend freezing your Thursday and Friday meals for best results.) 


recipe from: BY LINDSAY FUNSTON at