New Year's Meal Prep Chicken and Veggies
New Year's Meal Prep Chicken and Veggies
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon black pepper
For the Vegetables
- 3 cups broccoli florets
- 2 bell peppers, any color, cored and cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 4 cups cooked rice
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 2 tablespoons olive oil, soy sauce, honey, minced garlic, grated ginger, and 1/4 teaspoon black pepper. Toss to coat the chicken evenly. Let marinate for at least 15 minutes while you prepare the vegetables (or longer in the refrigerator).
⏱️ 5 min
- 2
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 3
In a separate large bowl, combine the broccoli florets, bell pepper pieces, and red onion pieces. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the vegetables are lightly coated.
⏱️ 5 min
- 4
Spread the marinated chicken in a single layer on one half of the prepared baking sheet. Spread the seasoned vegetables in a single layer on the other half of the baking sheet.
⏱️ 5 min
- 5
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender-crisp. You can stir the vegetables halfway through baking for even cooking.
⏱️ 25 min•🌡️ 400
- 6
Remove from the oven. Serve immediately over cooked rice, if desired, and garnish with sesame seeds and sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
New Year's Meal Prep Chicken and Veggies
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon black pepper
For the Vegetables
- 3 cups broccoli florets
- 2 bell peppers, any color, cored and cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 4 cups cooked rice
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 2 tablespoons olive oil, soy sauce, honey, minced garlic, grated ginger, and 1/4 teaspoon black pepper. Toss to coat the chicken evenly. Let marinate for at least 15 minutes while you prepare the vegetables (or longer in the refrigerator).
⏱️ 5 min - 2
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 3
In a separate large bowl, combine the broccoli florets, bell pepper pieces, and red onion pieces. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the vegetables are lightly coated.
⏱️ 5 min - 4
Spread the marinated chicken in a single layer on one half of the prepared baking sheet. Spread the seasoned vegetables in a single layer on the other half of the baking sheet.
⏱️ 5 min - 5
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender-crisp. You can stir the vegetables halfway through baking for even cooking.
⏱️ 25 min•🌡️ 400 - 6
Remove from the oven. Serve immediately over cooked rice, if desired, and garnish with sesame seeds and sliced green onions.
⏱️ 5 min