Hearty Harvest Chicken & Veggie Meal Prep Bowls with Maple Mustard Dressing

• 2 cups cooked brown rice (about 1 cup uncooked)
• 1 lb boneless skinless chicken breasts
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 medium red bell pepper, sliced
• 1 cup broccoli florets
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons Dijon mustard
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, toss sweet potato cubes, bell pepper slices, and broccoli florets with olive oil, smoked paprika, salt, and pepper until evenly coated.
3. Place the vegetables on the prepared baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
4. While vegetables roast, season chicken breasts with salt and pepper. Heat a nonstick skillet over medium heat and cook chicken for 5-7 minutes per side, or until fully cooked and golden brown outside. Let rest for 5 minutes, then slice into strips or bite-sized pieces.
5. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, and minced garlic to create the dressing.
6. To assemble meal prep bowls, divide cooked brown rice evenly among 4 containers. Top each with roasted vegetables and sliced chicken.
7. Drizzle each bowl with the maple mustard dressing and garnish with chopped parsley if desired.
8. Allow bowls to cool before sealing and refrigerating. They can be eaten cold or reheated in the microwave for 1-2 minutes before serving.

Chef tips

• For a vegetarian version, substitute chicken with chickpeas or firm tofu, and adjust cooking method accordingly.
• Use quinoa instead of brown rice for a higher protein grain option.
• If pressed for time, use pre-cooked rotisserie chicken and pre-cut vegetables to speed up prep.
• Maple syrup can be replaced with honey or agave nectar if preferred.