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Chicken and veggie lunch box pinterest

Chicken and Veggie Lunch Box

A perfectly balanced meal prep option that combines lean protein with colorful vegetables for sustained energy throughout your day. This versatile recipe transforms your midday routine with minimal effort and maximum satisfaction.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch
Cuisine Healthy
Servings 4 lunch boxes
Calories 320 kcal

Equipment

  • Baking Sheet
  • Skillet
  • Lunch Containers
  • Digital Thermometer

Ingredients
  

For the chicken

  • 2 boneless, skinless chicken breasts about 1 pound
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

For the vegetables

  • 1 medium zucchini sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup cherry tomatoes halved
  • 1 cup broccoli florets
  • 1 medium carrot julienned
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning

For the dipping sauce (optional)

  • 1/4 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon dried dill

Instructions
 

  • Season the chicken breasts with garlic powder, paprika, dried oregano, salt, and pepper, ensuring an even coating. Let sit for 5 minutes to allow flavors to penetrate.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until the internal temperature reaches 165°F (74°C).
  • Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing.
  • Toss the sliced zucchini, bell peppers, cherry tomatoes, broccoli florets, and julienned carrots with olive oil and Italian seasoning in a large bowl.
  • Spread the vegetables in a single layer on a baking sheet and roast at 425°F (220°C) for 15-20 minutes, tossing halfway through.
  • While the vegetables are roasting, mix Greek yogurt, lemon juice, honey, and dried dill in a small bowl to prepare the dipping sauce.
  • Slice the rested chicken into strips. Divide the chicken and roasted vegetables evenly among your lunch containers. Place the dipping sauce in separate small containers.

Notes

These lunch boxes can be prepared up to 4 days in advance and stored in the refrigerator. Use glass containers for better temperature control and to avoid plastic leaching. Store sauce containers upright to prevent leakage. Keep dressing and sauces separate until ready to eat for maximum freshness.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 28gFat: 18gSaturated Fat: 3gFiber: 4gVitamin A: 85IUVitamin C: 170mgCalcium: 6mgIron: 10mg
Keyword Meal Prep, Chicken Lunch, Healthy Lunch, Lunch Box
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