Balsamic Chicken And Veggies Meal Prep Recipe By Tasty Recipes

ONE-PAN BALSAMIC CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• Season chicken with salt and pepper.
• Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
• Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
• Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
• Enjoy!

ONE-PAN CHICKEN & VEGGIE MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Cut vegetables. Place each in a separate corner of a baking pan lined with parchment paper.
• NOTE: Broccoli and Brussels sprouts cook faster, keep the cuts thicker for those. Sweet potato and carrots take more time - dice them, or cut them thinner.
• Season veggies with olive oil, salt, pepper, rosemary, thyme, and garlic.
• Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper.
• Seal parchment paper to keep chicken moist, and place on the center of the baking pan.
• Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.
• This meal works great with brown rice, so feel free to add some to your meal prep as well.
• Unwrap and slice the chicken.
• Separate veggies into each tupperware with chicken.
• NOTE: If using plastic tupperware, allow food to cool down first
• Can be refrigerated up to 4 days.
• Nutrition Calories: 1556 Fat: 39 grams Carbs: 261 grams Fiber: 19 grams Sugars: 52 grams Protein: 44 grams
• Enjoy!

BALSAMIC CHICKEN AND VEGGIES MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut sweet potatoes into medium julienne.
• Spread sweet potatoes evenly onto parchment paper-lined baking tray.
• Season with olive oil, pepper, and salt.
• Bake for 20 minutes. Set aside.
• Trim asparagus and cut into pieces diagonally.
• Spread evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.
• Season chicken with pepper and salt. Place on top of the veggies.
• Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
• While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
• Distribute veggies and chicken into four containers.
• Pour the sauce reduction onto the chicken.
• Can be refrigerated up to 4 days.
• Enjoy!