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 cubes
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 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 brown rice
- 1 teaspoon sesame seeds
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the cubed chicken, 2 tablespoons olive oil, soy sauce, honey, garlic powder, onion powder, and 1/2 teaspoon black pepper. Toss until the chicken is evenly coated. Set aside to marinate while you prepare the vegetables.
⏱️ 5 min
- 3
In a separate large bowl, combine the broccoli florets, bell peppers, and red onion. 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, ensuring not to overcrowd.
⏱️ 3 min
- 5
Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp. You may want to stir the vegetables halfway through baking for even cooking.
⏱️ 30 min•🌡️ 400
- 6
Divide the cooked chicken and vegetables among four meal prep containers. If desired, add 1 cup of cooked brown rice to each container. Garnish with sesame seeds and fresh parsley before serving or storing.
⏱️ 2 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 cubes
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 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 brown rice
- 1 teaspoon sesame seeds
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the cubed chicken, 2 tablespoons olive oil, soy sauce, honey, garlic powder, onion powder, and 1/2 teaspoon black pepper. Toss until the chicken is evenly coated. Set aside to marinate while you prepare the vegetables.
⏱️ 5 min - 3
In a separate large bowl, combine the broccoli florets, bell peppers, and red onion. 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, ensuring not to overcrowd.
⏱️ 3 min - 5
Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp. You may want to stir the vegetables halfway through baking for even cooking.
⏱️ 30 min•🌡️ 400 - 6
Divide the cooked chicken and vegetables among four meal prep containers. If desired, add 1 cup of cooked brown rice to each container. Garnish with sesame seeds and fresh parsley before serving or storing.
⏱️ 2 min