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Tangy Chicken and Rainbow Veg Bake

This is how I use Ziploc Endurables to prepare a quick and tasty Tangy Chicken and Rainbow Veg Bake to enjoy from freezer, to oven, to table, in a flash! A selection of rainbow veggies, and seasoning in my Ziploc Endurables before placing it in the freezer for a night that I don’t have time to make a meal from scratch

Serves: 2

Ready In: 40 mins


  • 200g chicken breast, diced

  • 3 x yellow squash, diced

  • 1/2 red capsicum, diced

  • 1 small zucchini diced

  • 1 small carrot diced


  • ½ medium lemon, zest

  • 1 medium lemon, juiced

  • 1 tbsp dried oregano

  • 1 tsp dried thyme

  • 2 cloves garlic, crushed

  • Olive oil

  • Salt & pepper


Step 1. Preheat oven to 200C. Place diced chicken on a lined baking tray, surrounded with diced vegetables

Step 2. In a small bowl combine the seasoning ingredients with a drizzle of olive oil, and pour over chicken and veggies, mixing to ensure thoroughly covered

Step 3. Bake for 25-30 mins or until the chicken is cooked through.

Step 4. Serve on a bed of couscous or rice and garnish with fresh parsley (optional)

Storage: store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months cooked and 3 months uncooked.

See video recipe here.

Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media so that I can feature you on my Instagram story.

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