Best 3 Balsamic Chicken And Veggies Meal Prep Recipe By Tasty Recipes

**Balsamic Chicken and Veggies Meal Prep: A Flavorful and Convenient Recipe**

Craving a healthy and flavorful meal that's also easy to prepare? Look no further than this balsamic chicken and veggies meal prep recipe. This dish features tender chicken breasts, a medley of roasted vegetables, and a tangy balsamic glaze, all perfectly combined for a satisfying and nutritious meal. Whether you're a seasoned meal prepper or new to the concept, this recipe provides step-by-step instructions and includes variations for added customization. Discover how to prepare this delicious dish in advance, ensuring you have a tasty and convenient meal option throughout the week.

Here are our top 3 tried and tested recipes!

ONE PAN BALSAMIC CHICKEN AND VEGGIES

ONE PAN Balsamic Chicken and Veggies image

Easy Balsamic Chicken and Veggies made on 1 pan!

Provided by Chelsea

Categories Dinner

Time 30m

Number Of Ingredients 10

Ingredients

6 tablespoons basalmic vinegar
1/2 cup zesty Italian dressing ((fat free is great))
1.25 pounds chicken tenders ((or breasts))
2 heads broccoli
1 cup baby carrots
1/2 pint cherry tomatoes
1 teaspoon Italian seasoning
3 tablespoons olive oil
1/2 teaspoon garlic powder
Optional: fresh parsley, salt and pepper

Steps:

Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn't already nonstick or the balsamic + Italian mixture will stick to it) and set aside.
Whisk together the balsamic vinegar and zesty Italian dressing.
Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small 1/4th-1/2th inch thick pieces (resemble the size of the tenders in the picture/video)
Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
Chop the broccoli into small pieces. Slice the baby carrots in half.
Place broccoli + carrots on the prepared tray with the cherry tomatoes (like your tomatoes LESS roasted? Toss in after 5-10 minutes of the broccoli and carrots being cooked. Otherwise they are ultra tender!), Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste.
Roast the veggies for 10-15 minutes.
Remove from the oven and flip around. Section the veggies to each side of the tray (see video) and place the chicken tenders (discard marinade) in the center. Brush 1/3 cup of the balsamic + Italian mixture over the chicken.
Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don't overcook it.**The cooking time will largely vary based on the size of your chicken. See the last paragraph of text for more direction on how to cook this meal so everything is done at the same time.**
Serve the chicken and veggies with the remaining Balsamic + Italian mixture. Top with freshly chopped parsley if desired.
Great served over rice or quinoa!

Nutrition Facts : Calories 591 kcal, ServingSize 1 serving

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

Ingredients

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

Ingredients

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

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
Choose the right chicken: For this recipe, you can use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, you may need to pound them thin so that they cook evenly.
Use a good quality balsamic vinegar: The balsamic vinegar is one of the key ingredients in this recipe, so it's important to use a good quality one. Look for a balsamic vinegar that is aged for at least 12 years.
Don't overcrowd the pan: When you're cooking the chicken and vegetables, make sure you don't overcrowd the pan. This will prevent them from cooking evenly.
Season the chicken and vegetables well: Don't forget to season the chicken and vegetables with salt and pepper before cooking. This will help to enhance their flavor.
Let the chicken and vegetables rest before serving: Once the chicken and vegetables are cooked, let them rest for a few minutes before serving. This will help them to retain their juices.

Conclusion:

This balsamic chicken and veggies meal prep recipe is a delicious and healthy way to get your week off to a good start. The chicken is tender and flavorful, the vegetables are crisp and colorful, and the balsamic vinegar adds a delicious tang. Plus, it's easy to make and can be stored in the refrigerator for up to 3 days. So if you're looking for a quick and easy meal that's also good for you, this recipe is a great option.