Healthy Roasted Chicken & Vegtables

2 medium chicken breasts, boneless skinless cut into 1/2 inch pieces

1 cup broccoli florets, frozen or fresh

1 small red onion, chopped

1 cup grape or plum tomatoes

1 medium zucchini, chopped

2 cloves garlic minced

1 tablespoon italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper (optional)

1/2 teaspoon red pepper flakes (optional)

1/2 teaspoon paprika

2 tablespoons olive oil

Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.

Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.

Bake for 15-20 minutes or until the veggies are charred and chicken is tender.

Place 1/2 or 1 cup of cooked rice of choice into 4 individual meal prep containers. Divide chicken and veggies evenly on top of the rice. Cover and store in the fridge for up to 5 days or freezer up to 2 months.