Best Balsamic Chicken And Veggies Meal Prep Recipe By Tasty Recipes

One-Pan Balsamic Chicken & Veggies Recipe by Tasty image

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 11

¼ cup italian salad dressing
3 tablespoons balsamic vinegar
1 ½ tablespoons honey
⅛ teaspoon red pepper flakes
1 lb chicken breast
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch / 5cm pieces
1 ½ cups carrot
1 cup grape tomatoes, halved

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!

Nutrition Facts : Calories 717 calories, Carbohydrate 37 grams, Fat 28 grams, Fiber 8 grams, Protein 77 grams, Sugar 25 grams

Balsamic Chicken And Veggies Meal Prep Recipe by Tasty image

Provided by Mel Boyajian

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

2 sweet potatoes
2 bunches asparagus, ends trimmed
1 ¼ lb chicken breast tender
olive oil
salt, to taste
pepper, to taste
⅓ cup balsamic vinegar
2 tablespoons white wine vinegar
5 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
¼ teaspoon black pepper
½ teaspoon salt

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!