Preheat oven to 400º. On two large sheet pans, place tomatoes, carrots, bell peppers, broccoli, red onion, and chicken.
Make marinade: In a medium bowl, combine olive oil, lime juice, and cilantro and season with salt and pepper. Whisk until combined. Pour marinade over veggies and chicken and season with more salt and pepper. Toss until completely combined.
Bake until vegetables are tender and chicken is cooked through, 25 minutes. Divide cooked rice among five containers and top with roasted veggies and chicken. (Note: Cooked poultry stays good in the fridge for 3 to 4 days. We recommend freezing your Thursday and Friday meals for best results.)
Disclaimer: *IMPORTANT! All information presented in this website is intended for informational purposes only. Statements made on this website have not been evaluated by the Food and Drug Administration. The information contained herein is not intended to diagnose, treat, cure or prevent any disease.
Our program gives you direct access to the coaching, training and support resources that will allow you to change the signals that will make the biggest impact to optimize your potential to be the healthiest, happiest, best YOU!