Balsamic Chicken And Veggies Meal Prep Recipe By Tasty

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ONE-PAN BALSAMIC CHICKEN & VEGGIES RECIPE BY TASTY



One-Pan Balsamic Chicken & Veggies Recipe by Tasty image

Here's what you need: italian salad dressing, balsamic vinegar, honey, red pepper flakes, chicken breast, olive oil, salt, pepper, fresh asparagus, carrot, grape tomatoes

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



Balsamic Chicken And Veggies Meal Prep Recipe by Tasty image

Here's what you need: sweet potatoes, asparagus, chicken breast tender, olive oil, salt, pepper, balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, black pepper, salt

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!

Nutrition Facts : Calories 529 calories, Carbohydrate 31 grams, Fat 27 grams, Fiber 4 grams, Protein 37 grams, Sugar 11 grams

ONE-POT BALSAMIC CHICKEN AND VEGGIES



One-Pot Balsamic Chicken and Veggies image

Chicken, vegetables, and sweet potatoes are cooked in one pot and seasoned with a mustardy balsamic vinaigrette in this tasty dinner the whole family will enjoy.

Provided by Lanzzz

Time 55m

Yield 6

Number Of Ingredients 12

¼ cup balsamic vinegar
¼ cup extra-virgin olive oil, divided
1 tablespoon honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 pinch crushed red pepper flakes
1 medium sweet potato, peeled
2 (16 ounce) packages chicken tenders
kosher salt to taste and freshly ground black pepper to taste
1 cup chopped asparagus
1 cup broccoli florets
½ cup halved cherry tomatoes

Steps:

  • Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.
  • Cut sweet potato into 1/4-inch thick fries.
  • Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside.
  • Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside.
  • Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 15.6 g, Cholesterol 85 mg, Fat 13.1 g, Fiber 2.2 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 167.1 mg, Sugar 6.6 g

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