Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups (300 g) broccoli florets
  • 1 cup (150 g) bell peppers, sliced (any color)
  • 1 cup (150 g) zucchini, sliced
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges

Instructions:

  1. In a mixing bowl, combine olive oil, soy sauce, honey, garlic, paprika, oregano, salt, and pepper. Add chicken thighs and coat well. Marinate for at least 15 minutes.
  2. Preheat the oven to 400°F (200°C). In another mixing bowl, toss broccoli, bell peppers, and zucchini with olive oil, salt, and pepper.
  3. Line a baking sheet with parchment paper. Arrange marinated chicken thighs on one side and seasoned vegetables on the other side of the baking sheet.
  4. Bake for 20-25 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly caramelized.
  5. Once cooked, let the chicken rest for 5 minutes before slicing. Divide sliced chicken and roasted veggies among meal prep containers. Garnish with fresh parsley and serve with lemon wedges.