Italian Chicken Bowls

Like you, I am always looking for ways to save time in the kitchen! I love serving my family home cooked meals and I believe that the best memories are made around the table, but some weeks I just can’t find the time to do it all! This is why meal prep is so important, and this recipe is a great example of that. A simple chicken bowl that you can serve over brown rice or quinoa, that’s prepped and done in under an hour, and you have healthy meals all week!


  • 2 lbs boneless skinless chicken breasts, cut into bite sized pieces
  • 1 1/2 cup broccoli florets
  • 1 small red onion, chopped
  • 1 cup plum tomatoes
  • 1 medium zucchini, chopped
  • 2 TSP garlic, minced
  • 1 TSP sea salt
  • 1/2 TSP pepper
  • 2 TSP basil
  • 2 TSP marjoram
  • 2 TSP rosemary
  • 2 TSP thyme
  • 1 TSP paprika
  • 2 TBSP coconut oil

Preparations Instructions

  1. Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
  2. In a small bowl, mix salt, pepper, basil, marjoram, rosemary, thyme, and paprika
  3. Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the coconut oil.
  4. Bake for 15-20 minutes until chicken is cooked, and veggies are slightly charred.
  5. Divide chicken and veggies evenly in storage containers for easy on-the-go meals, or cover and store in the fridge for 3- 5 days or serve for dinner!

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