Meal Prep Garlic Chicken And Veggie Pasta Recipe By Tasty

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MEAL-PREP GARLIC CHICKEN AND VEGGIE PASTA RECIPE BY TASTY



Meal-Prep Garlic Chicken And Veggie Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breast, carrots, zucchini, yellow squash, fresh kale, garlic, whole grain whole wheat rotini pasta, dried oregano, salt, pepper

Provided by Mercedes Sandoval

Categories     Lunch

Yield 4 servings

Number Of Ingredients 11

4 tablespoons olive oil, divided
1 lb chicken breast, diced
2 carrots, sliced
1 zucchini, sliced
1 yellow squash, sliced
4 cups fresh kale, chopped
2 cloves garlic, minced
3 cups whole grain whole wheat rotini pasta, cooked al dente according to package instructions
2 teaspoons dried oregano, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided

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!

Nutrition Facts : Calories 888 calories, Carbohydrate 115 grams, Fat 21 grams, Fiber 13 grams, Protein 60 grams, Sugar 10 grams

ONE-PAN CHICKEN & VEGGIE MEAL PREP RECIPE BY TASTY



One-pan Chicken & Veggie Meal Prep Recipe by Tasty image

Here's what you need: sweet potato, brussels sprouts, carrot, broccoli, chicken breast, olive oil, fresh rosemary, fresh thyme, garlic, salt, pepper

Provided by Claire Nolan

Categories     Lunch

Yield 4 servings

Number Of Ingredients 11

½ sweet potato
½ lb brussels sprouts
1 carrot
½ head broccoli
1 ½ lb chicken breast
olive oil, to taste
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
4 cloves garlic, minced
salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 310 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 37 grams, Sugar 3 grams

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