Direction

1. Preheat oven to 375°F (190°C).

2. In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of dried basil, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to make a marinade.

3. Place the chicken breasts in a large bowl and pour the marinade over them, making sure they are evenly coated. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes (or up to overnight).

4. In the meantime, wash and chop the broccoli and carrots into bite-sized pieces.

5. Take the marinated chicken out of the fridge and place it on a baking sheet lined with parchment paper.

6. Place the chopped vegetables around the chicken on the baking sheet.

7. Drizzle 1 tablespoon of olive oil over the vegetables and sprinkle with a pinch of salt and black pepper.

8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

9. In the last 5 minutes of cooking, sprinkle 1-2 tablespoons of grated parmesan cheese over the chicken and vegetables.

10. Once done, remove from the oven and let cool for a few minutes.

11. Divide the chicken and vegetables into meal prep containers and let cool completely before storing in the fridge.

12. Serve as a meal prep lunch or dinner throughout the week, reheating in the microwave for 1-2 minutes before enjoying. Optional: Serve with a side of quinoa or brown rice for a complete and balanced meal. Enjoy your Meal Prep Pesto Chicken & Veggies!