A 7-Day, 1,400-Calorie Meal Plan
Day 3: Dinner
Roasted Mediterranean Vegetables With Chicken
Preheat the oven to 400°F. In a large bowl, toss 2 red peppers, quartered, 2 green peppers, quartered, 2 red onions, quartered, 2 zucchinis, cut into 4-inch sticks, 2 tomatoes, quartered, 1 medium sweet potato, cut into 1-inch cubes, and 4 cloves of garlic, whole with the peel on. Spread the vegetables onto a large roasting pan. Toss with 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 2 teaspoons Italian herb seasoning. Cook 15 minutes. Remove from oven and toss the vegetable mixture. Return to the oven and bake for 20 minutes or until the vegetables are soft and beginning to caramelize. Remove the garlic cloves. Remove the cooked garlic from its skin and mash with a fork. Toss the mashed garlic with the vegetable mixture. Slice 1 (3-ounce) cooked chicken breast and serve with 1/3 of the vegetables and 1 cup of mixed greens. Divide the rest of the vegetable mixture in half. Store half of the mixture in a container for lunch on Day 4. Store the other half in a container for lunch on Day 6.