Best 4 Weekday Meal Prep Pesto Chicken Veggies Recipe By Tasty Recipes
Indulge in a delightful weekday meal prep journey with our Pesto Chicken and Veggies recipe, a culinary symphony that combines succulent chicken, vibrant vegetables, and a burst of fresh pesto. This wholesome dish not only tantalizes your taste buds but also nourishes your body with a symphony of flavors and essential nutrients.
Embark on a culinary adventure as you explore our thoughtfully curated collection of chicken and veggie recipes, each offering a unique taste sensation. From the zesty kick of our Lemon Garlic Chicken and Veggies to the comforting embrace of our Creamy Pesto Pasta with Chicken and Veggies, your taste buds will embark on an unforgettable expedition.
For a lighter option, our Chicken and Veggie Stir-Fry promises a symphony of flavors with a healthy twist. And if you're craving a comforting classic, our One-Pot Chicken and Veggie Casserole will warm your soul with its rich and savory flavors.
No matter your culinary preferences, our diverse selection of chicken and veggie recipes guarantees an extraordinary dining experience. Bon appétit!
ONE-PAN PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large zucchinis, cherry tomato, garlic, olive oil, salt, pepper, pesto, shredded mozzarella cheese
Provided by Jordan Kenna
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking tray with aluminum foil.
- Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
- Sprinkle the olive oil, garlic, salt, and pepper evenly over everything. Toss veggies to coat.
- Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
- Bake in a preheated oven for 25-30 minutes.
- Rest chicken 10 minutes before serving. Lay chicken on bed of vegetables and sprinkle mozzarella to serve.
- Enjoy!
Nutrition Facts : Calories 590 calories, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 61 grams, Sugar 4 grams
MEAL PREP PESTO CHICKEN PASTA RECIPE BY TASTY
Here's what you need: oil, salt, large chicken breast, asparagus, cherry tomatoes, pesto, whole wheat penne, parsley
Provided by Joey Firoben
Categories Lunch
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.
- Pour on the pesto, pasta, and chicken and stir to combine.
- Toss in the cherry tomatoes and give everything a stir to combine and warm through.
- Distribute pasta mixture evenly between 4 tupperware containers.
- Top with parsley for garnish.
- Can be refrigerated up to 4 days.
- Enjoy!
Nutrition Facts : Calories 782 calories, Carbohydrate 71 grams, Fat 31 grams, Fiber 5 grams, Protein 53 grams, Sugar 5 grams
ONE PAN PESTO CHICKEN AND VEGETABLES
My favorite thing about this easy baked Pesto Chicken and Vegetables is that it's all made in one pan! A healthy 30 minute meal for quick weeknight dinners.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 425F.
- In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.
- Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking.
Nutrition Facts : Calories 341 kcal, Carbohydrate 9 g, Protein 31 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 85 mg, Sodium 443 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
WEEKDAY MEAL-PREP CHICKEN TERIYAKI STIR-FRY RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, garlic, soy sauce, honey, sesame seed, onion, small bell peppers, broccoli, green onion, white rice
Provided by Camille Bergerson
Categories Dinner
Time 27m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
- Reduce heat to medium and stir in the crushed garlic.
- Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
- Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
- Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
- Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 49 grams, Fat 6 grams, Fiber 5 grams, Protein 41 grams, Sugar 36 grams
Tips:
- For meal prep, you can cook the chicken and vegetables ahead of time and store them in airtight containers in the refrigerator for up to 3 days.
- You can also make the pesto ahead of time and store it in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
- When you're ready to assemble the meal, simply reheat the chicken and vegetables, and toss them with the pesto.
- You can also add other vegetables to this recipe, such as broccoli, zucchini, or bell peppers.
- If you don't have pesto, you can make a simple dressing with olive oil, lemon juice, salt, and pepper.
Conclusion:
This weekday meal prep recipe for pesto chicken and vegetables is a delicious and healthy way to get your week off to a good start. It's easy to make, and it can be tailored to your own preferences. Whether you're looking for a quick and easy lunch or a healthy dinner option, this recipe is sure to please.
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