Also known as Chicken Provencal
Herbes de Provence is a classic blend of flavors that originates, from the Provence region of France – famous for it’s fragrant lavender fields.
This Herbes de Provence Beast Bowl is a fantastic and easy way to liven up your weekly food prep routine.
Herbes de Provence seasoning blend is made up of a mixture of thyme, tarragon, sage, marjoram, savory, and lavender.
It’s usually available in most any grocery store. However, I’m a big fan of homemade herb mixes and I have an herb garden, so I like to make my own when I can. This recipe makes about 4 ounces of Herbes de Provence. [Holiday Tip: A big batch makes a great gift for all of your culinary-minded friends.]
Herbes de Provence tastes great on roasted chicken, fish, and vegetables. If you’ve never used it before, hold onto you shirt. This distinctive blend may quickly become one of your go-to seasonings.
This seasoning mix also makes a fantastic chicken salad. A few teaspoons of Herbes de Provence adds a unique flavor to chicken salad; not to mention it also tastes absolutely amazing on a really nice piece of toasted sourdough! I’m asking myself right now why I don’t have any left over chicken in the fridge to whip up a batch of chicken salad.
This Beast Bowl recipe is the first time that I am talking about specifically using leftovers for a Beast Bowl.
This roasted chicken and vegetable dinner is made in one roasting pan. The the leftovers are used to prep Beast Bowls all week.
The way that I game my meal prep is by making a beautiful dinner of roasted chicken and vegetables on the weekend. In addition, I go ahead and make a big batch of blanched green beans to go with this dinner. I plan ahead and make sure that I have made enough chicken and roasted vegetables to have enough for packing my lunch all week.
To be really efficient at meal prep you need to prioritize ease of prepping over variety. Sound too boring? I will gladly eat the same lunch all week if it means that I am prepared with a macro friendly bowl of deliciousness and I am not spending 2 hours in the kitchen every night. Ideally, I try to make sure that I have two different types of leftovers. This allows me a tad more variety. And, if you take some extra care to make those two meals AMAZING, you are even that much better off. [No one says that your meal has to consist of boring chicken and unseasoned veggies!]
I usually cook twice on the weekend and make sure that my leftovers are Beast Bowl friendly.
Take a look at more of our Beast Bowl recipes here. And make sure you are on the list to receive our new cookbook – BEAST BOWL NUTRITION! SOON TO BE RELEASED
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Herbes de Provence Beast Bowls
Ingredients
Roasted Herbes de Provence Chicken and Vegetables
- 8 chicken breasts bone in, skin on
- 4 tbsp Herbes de Provence seasoning
- 2 tbsp coconut oil
- ½ tbsp kosher salt
- 2 cups baby potatoes whole
- 1 red onion halved and sliced
- 2 cups carrots
Herbes de Provence Vinaigrette
- 2 tsp salt
- 1 tsp pepper
- 2 tsp Herbes de Provence
- 4 tbsp champagne vinegar
- 4 tbsp avocado oil
Bowl Fixin's
- blanched green beans
- shredded carrots
- tomatoes
- radishes
- red peppers
- roasted potatoes
- roasted carrots
- roasted onions
Instructions
Roasted Herbes de Provence Chicken and Vegetables
- Preheat oven to 425℉
- Prepare vegetables and put them in a roasting pan.
- Sprinkle chicken with herbs de Provence, salt and a little oil.
- Place chicken on a roasting rack above the vegetables.
- Place roasting pan in the oven and roast for about 25-40 minutes (depending on oven). Chicken should have and internal temperature of 165℉
Blanch Green Beans
- Bring about 6 cups of water with 2 large tbsp of salt to a boil.
- Get a large bowl of ice water ready and set aside.
- Once water is boiling add green beans and boil for about 4 minutes.
- Remove and place immediately into ice water. Strain liquid off.
Assemble Beast Bowl
- Add your choice of suggested fixin's to the bowl.
- Add a little bit of vinaigrette.
- Top with sliced roasted chicken and roasted veggies.
- Enjoy!
Nutrition
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