One Pan Chicken Veggie Meal Prep Recipe By Tasty Food

ONE-PAN CHICKEN AND VEGGIE MEAL PREP 2 WAYS RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F/220˚C.
• Spray a parchment paper-lined baking sheet with cooking spray. Place the red pepper, yellow pepper, and red onion on the left half of the sheet and the carrots, broccoli, and snow peas on the right half. Set aside.
• Mix all the ingredients for teriyaki sauce together.
• Pour teriyaki sauce into container and seal.
• Mix the ingredients for the chipotle lime sauce together.
• Pour chipotle lime sauce into container and seal.
• Place chicken on baking sheet with vegetables and coat one half with chipotle lime sauce and the other half with teriyaki sauce. Bake for 25 minutes.
• Remove chicken and slice. Place chicken in containers with a bed of rice and a bed of black beans. Add vegetables and sauce containers. Label each container and refrigerate.
• To serve, microwave each container for two minutes and cover in sauce.
• Enjoy!

ONE-PAN CHICKEN AND VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC).
• Cut the broccoli, carrots, tomatoes, and potatoes in small pieces.
• For the seasoning, combine the salt, pepper, garlic salt, onion salt, rosemary, thyme, and Herbes de Provence.
• Put the olive oil in the vegetables and sprinkle the seasoning, stir to combine.
• Put the chicken breast cut in half with the vegetables. Add seasoning to chicken on both sides.
• Bake 35-40 minutes, or until the chicken is cooked through.
• Serve the chicken with some of the roasted vegetables.
• Enjoy!

MEAL-PREP GARLIC CHICKEN AND VEGGIE PASTA RECIPE BY TASTY

Steps:

• Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
• Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
• Add carrots to skillet and sauté for 2-3 minutes until tender.
• Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
• Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
• Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
• Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
• If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
• Or serve immediately for a family dinner.
• Enjoy!

ONE-PAN HERBED CHICKEN AND VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.
• Place the chicken breasts in the middle section of the baking sheet.
• Drizzle the veggies and chicken with the oil.
• Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
• Bake for 25 minutes or until chicken's internal temperature reaches 165˚F (72˚C).
• Allow the chicken to rest for 5 minutes before slicing.
• Place the chicken breast on a plate with portions of the roasted veggies and serve.
• Enjoy!

ONE-PAN TERIYAKI CHICKEN MEAL PREP RECIPE BY TASTY

Steps:

• Preheat the oven to 400º F (200ºC).
• In a medium saucepan over medium heat, whisk together the soy sauce, water, garlic, cornstarch, and honey. Allow the sauce to begin bubbling, then stir until sauce thickens. Remove from the heat.
• Spoon a little of the teriyaki sauce onto the center of a large parchment-lined baking sheet. Lay the chicken on top of the sauce. Arrange the bell pepper, broccoli, green beans, and carrots out on either side of the chicken.
• Season the vegetables and chicken with salt and pepper to taste. Coat everything well with teriyaki sauce, reserving some for later.
• Bake for 20 minutes or until the chicken is cooked through and juices run clear.
• Remove the pan from oven and let cool. Slice the chicken into strips.
• Distribute the chicken and vegetables evenly between 4 resealable containers filled with brown rice, separating vegetables for 4 different dishes, if desired.
• Drizzle the remaining sauce over chicken and garnish with sesame seeds and green onion.
• Refrigerate up to 4 days.
• Enjoy!

WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• In a large pan, heat olive oil and add chicken thighs.
• Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
• Slice into strips, and set aside.
• Add green beans and cook until crisp tender.
• Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
• Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
• Enjoy!