One Pan Teriyaki Chicken Meal Prep Recipe By Tasty Food

WEEKDAY MEAL-PREP CHICKEN TERIYAKI STIR-FRY RECIPE BY TASTY

Steps:

• In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
• Reduce heat to medium and stir in the crushed garlic.
• Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
• Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
• Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
• Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
• Enjoy!

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-POT CHICKEN TERIYAKI WITH RICE RECIPE BY TASTY

Steps:

• Heat olive oil in a large nonstick pot on medium heat.
• Add chicken, season with salt and pepper, and sauté for 8 minutes
• Add garlic and ginger, sauté for 2 minutes until fragrant.
• Add 2 cups (480 ml) of water and the rice and stir.
• Cover the pot and bring water to a boil.
• Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
• Add broccoli, carrots, and peppers. Stir to combine.
• Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
• Combine ¼ cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
• 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!

SHEET PAN CHICKEN TERIYAKI AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
• Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
• Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
• Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
• Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
• Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
• Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
• Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
• Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.

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!