Protein-Packed Meal Prep Bowl with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A make-ahead powerhouse featuring roasted beets and carrots paired with perfectly seared chicken and a garlic-herb dressing for sustained energy. This Mediterranean Whole30 recipe, ready in about 55 minutes, pairs beets, carrots, and chicken breast for a weeknight-friendly dinner. Each serving lands at about 340 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large beets, peeled and diced into 1/2-inch cubes
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 6 oz chicken breast, sliced into 1/2-inch strips
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp fresh rosemary, chopped
• 1/4 tsp sea salt

The containers we’d portion this into → Best Meal Prep Containers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large peeled and diced beet (1/2-inch cubes) and 2 medium peeled, sliced carrots (1/4-inch rounds) with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/2 tsp chopped fresh rosemary. Spread in a single layer on a baking sheet.
2. Step 2: Roast for 20 minutes, then flip vegetables. Return to oven for 15-18 minutes until tender and caramelized at edges.
3. Step 3: While vegetables roast, heat a skillet over medium-high heat. Add 6 oz sliced chicken breast (1/2-inch strips), 1 minced garlic clove, and 1/4 tsp sea salt. Cook for 5-6 minutes until golden and cooked through.
4. Step 4: Divide roasted vegetables between two bowls. Top with cooked chicken strips and serve immediately for a balanced meal that supports sustained energy levels.