Yield 2 servings Number Of Ingredients 11 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!
Yield 4 servings Number Of Ingredients 13 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!
More about “balsamic chicken and veggies meal prep recipe by tasty”
Time 55m Yield 6 Number Of Ingredients 12 Steps:
Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside. Cut sweet potato into 1/4-inch thick fries. Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside. Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside. Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.
