Cut vegetables. Place each in a separate corner of a baking pan lined with parchment paper.
3. Step
NOTE: Broccoli and Brussels sprouts cook faster, keep the cuts thicker for those. Sweet potato and carrots take more time - dice them, or cut them thinner.
4. Step
Season veggies with olive oil, salt, pepper, rosemary, thyme, and garlic.
5. Step
Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper.
6. Step
Seal parchment paper to keep chicken moist, and place on the center of the baking pan.
7. Step
Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.
8. Step
This meal works great with brown rice, so feel free to add some to your meal prep as well.
9. Step
Unwrap and slice the chicken.
10. Step
Separate veggies into each tupperware with chicken.
11. Step
NOTE: If using plastic tupperware, allow food to cool down first
