Description
A simple dinner meal prep with juicy chicken and tender roasted vegetables, perfect for healthy weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/3 cup honey
- 4 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 2 cups broccoli florets
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together the honey, minced garlic, soy sauce, olive oil, and black pepper. Add the chicken breasts, coating them thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the broccoli, carrots, bell pepper, and zucchini with olive oil, salt, and pepper. Spread the vegetables out in a single layer.
- Place the marinated chicken breasts on the same baking sheet or in a separate dish. Roast everything for 25–30 minutes, or until the chicken is cooked through and vegetables are tender.
- Let everything cool slightly, then divide into 4 airtight meal prep containers. Store in the refrigerator for up to 4 days.
Notes
Pound chicken breasts to even thickness for uniform cooking. Use parchment paper for easier cleanup.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg