Name: Freezer-Friendly Chicken & Roasted Vegetable Bake
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless skinless chicken thighs, cut into bite-size pieces; 2 tbsp olive oil; 1 large red onion, chopped; 2 large carrots, peeled and sliced into 1/2" coins; 2 red bell peppers, seeded and chopped; 1 medium zucchini, chopped into half-moons; 1 cup cherry tomatoes, halved; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp smoked paprika; 2 cloves garlic, minced; 1/2 cup dry white wine (or chicken broth); 2 cups cooked brown rice (or quinoa, for gluten-free option); 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley (plus more for garnish)

Freezer-Friendly Chicken & Roasted Vegetable Bake

Peter

This Chicken & Roasted Vegetable Bake is a colorful, flavor-packed meal prep hero—perfect for busy weeknights! The high-heat roasting caramelizes the chicken and vegetables, while a quick deglaze with wine or broth adds savory depth reminiscent of bistro classics. Finished with nutty Parmesan and fresh parsley, it reheats beautifully without getting soggy. This dish is customizable, nutritious, and brings a taste of sunny California summer any time of year. Freeze in portions for easy, satisfying dinners ready when you are.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
On the sheet pan, toss chicken, onion, carrots, bell peppers, zucchini, and cherry tomatoes with olive oil, salt, pepper, oregano, thyme, smoked paprika, and garlic. Spread in a single layer.
Roast for 25-28 minutes, stirring halfway, until chicken is golden and vegetables are tender and caramelized.
Transfer roasted chicken and veggies to a large mixing bowl. Deglaze the sheet pan with white wine (or chicken broth), scraping up browned bits, and pour over the chicken and veggies. Stir to combine.
Fold in cooked brown rice, Parmesan cheese, and parsley. Taste and adjust seasoning if needed.
Divide mixture into freezer-safe containers or a large baking dish. Let cool completely, then cover tightly and freeze.
To serve: Thaw overnight in the refrigerator (or use the microwave defrost setting for single portions). Reheat in a 350°F oven, covered, for 20-25 minutes, or microwave individual servings until hot. Garnish with extra parsley.