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Your co-workers will be jealous when you pull out this healthy lunch of roasted veggies and brown rice. Put together 4 lunches when you have time and you will have packable lunches (or ready-to-eat dinners) for several days--just grab a container on your way out the door in the morning. Source: EatingWell.com, March 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Whisk 2 tablespoons oil, garlic powder, salt and pepper together in a large bowl. Add broccoli, peppers and onion; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender, about 20 minutes. Chop the peppers when cool enough to handle.

  • Stir the remaining 1 tablespoon oil into rice. Place about 3/4 cup of the rice in each of four 2-cup microwave-safe, lidded containers. Divide chickpeas and the roasted vegetables among the bowls. Top each with 1 tablespoon pesto.

  • To reheat: Microwave each container on High until heated through, 1 to 2 minutes.


To make ahead: Prepare through Step 3 and refrigerate for up to 4 days.

Nutrition Facts

484 calories; 20.5 g total fat; 3.2 g saturated fat; 460 mg sodium. 635 mg potassium; 64.4 g carbohydrates; 10.1 g fiber; 8 g sugar; 12.4 g protein; 4283 IU vitamin a iu; 144 mg vitamin c; 127 mcg folate; 104 mg calcium; 3 mg iron; 109 mg magnesium;


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