Balsamic Chicken And Veggies Meal Prep

Balsamic Chicken And Veggies Meal Prep

4.6(974)

Cook Time
-
Total Time
-
Yield
4 servings

Ingredients

  • 2 sweet potatoes
  • 2 bunches asparagus, ends trimmed
  • 1 ¼ lb chicken breast tender (565 g)
  • olive oil
  • salt, to taste
  • pepper, to taste

Sauce

  • ⅓ cup balsamic vinegar (80 mL)
  • 2 tablespoons white wine vinegar
  • 5 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper
  • ½ teaspoon salt

Nutrition Info

  • Calories 529
  • Fat 27g
  • Carbs 31g
  • Fiber 4g
  • Sugar 11g
  • Protein 37g

How to Make It

1. Step
Preheat oven to 400˚F (200˚C).
2. Step
Cut sweet potatoes into medium julienne.
3. Step
Spread sweet potatoes evenly onto parchment paper-lined baking tray.
4. Step
Season with olive oil, pepper, and salt.
5. Step
Bake for 20 minutes. Set aside.
6. Step
Trim asparagus and cut into pieces diagonally.
7. Step
Spread evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.
8. Step
Season chicken with pepper and salt. Place on top of the veggies.
9. Step
Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
10. Step
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.
11. Step
Distribute veggies and chicken into four containers.
12. Step
Pour the sauce reduction onto the chicken.
13. Step
Can be refrigerated up to 4 days.
14. Step
Enjoy!

Tags

PyrexOven MittsTupperwareTongsSauce PanCutting BoardLiquid Measuring CupMeasuring SpoonsChef's KnifeParchment PaperBaking PanWeeknightBakeDinnerEasyMeal PrepKid-FriendlyHealthyAmericanOven

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