Meal Prep Cajun Honey Chicken Recipes

EASY HONEY-MUSTARD CHICKEN MEAL PREP RECIPE BY TASTY

Easy Honey-Mustard Chicken Meal Prep Recipe by Tasty image

Here's what you need: sweet potato, red potato, red onion, brussel sprout, green beans, carrot, olive oil, salt, pepper, dried thyme, fresh rosemary, dijon mustard, honey, garlic, chicken thighs

Provided by Crystal Hatch

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup sweet potato, diced
1 cup red potato, diced
1 cup red onion, chopped
1 cup brussel sprout, quartered
1 cup green beans, chopped
1 cup carrot, chopped
olive oil, to taste
salt, to taste
pepper, to taste
½ tablespoon dried thyme
1 tablespoon fresh rosemary, chopped
¼ cup dijon mustard
¼ cup honey
3 cloves garlic, minced
4 chicken thighs

Steps:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the sweet potato, red potato, red onion, Brussels sprouts, green beans, and carrots on the baking sheet in separate piles.
Drizzle everything with olive oil, then sprinkle with salt, pepper, thyme, and rosemary. Rub the seasoning into the vegetables until evenly coated and spread flat on the baking sheet, keeping the vegetables separate. Set aside.
In a small bowl, combine the mustard, honey, garlic, salt, and pepper, and whisk until smooth. Set aside.
Place the chicken thighs skin-side down in a greased cast-iron skillet. Season with salt and pepper, then brush generously with the honey-mustard sauce. Flip the chicken thighs over and repeat, seasoning with salt and pepper, then brushing with the rest of the honey-mustard sauce.
Place the vegetables and the chicken in the oven on separate racks. Bake for 30 minutes or until chicken reaches an internal temperature of 165°F (75°C) . (Optional: Remove the vegetables once cooked and broil the chicken for 1-2 minutes, or until the skin crisps up.)
Let everything cool, then distribute into resealable containers, mixing up the combination of vegetables so that you get something a little different each day.
Cover and refrigerate for up to 4 days.
Enjoy!

Nutrition Facts : Calories 481 calories, Carbohydrate 54 grams, Fat 14 grams, Fiber 6 grams, Protein 36 grams, Sugar 30 grams

MEAL PREP- CAJUN HONEY CHICKEN

Meal Prep- Cajun Honey Chicken image

Make and share this Meal Prep- Cajun Honey Chicken recipe from Food.com.

Provided by Travis H.

Categories Lunch/Snacks

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs boneless skinless chicken breasts
1 red bell pepper, seeded and sliced
1 jalapeno pepper, seeded and sliced
4 orange slices, cut in half
4 lime wedges, for garnish (optional)
2 green onions, sliced, for garnish (optional)
1/3 cup honey
1/3 cup orange juice (fresh is best if possible)
2 tablespoons brown sugar
3 tablespoons coarse Dijon mustard
1 tablespoon yellow mustard
3/4 tablespoon cajun seasoning
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

1. Trim chicken breasts of fat, and slice into strips to resemble chicken tenders.
Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air. Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade. Place bag on a plate and refrigerate up to 8 hours.
Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze.
The last 5 minutes or so, add in the sliced bell pepper, jalapeño and orange slices and let them cook in the glaze.
Remove chicken, veggies and oranges to a plate. Serve over rice, quinoa, or as is for a low carb option. If desired, garnish with sliced green onions, minced parsley, and a lime wedge.

Nutrition Facts : Calories 403, Fat 6.6, SaturatedFat 1.3, Cholesterol 145.3, Sodium 729.1, Carbohydrate 35.6, Fiber 1.4, Sugar 33.1, Protein 49.5

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