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Chicken Meal Prep Recipes & Ideas
With these chicken meal prep recipes, you'll add a lot of variety to your meal rotation! No more boring chicken!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 20 mins
Servings: 4
Calories: 549 kcal
Course:
Dinner
Cuisine:
American
Ingredients
Chicken Marinade:
- ⅓ cup olive oil
- 1 orange zested
- 1 orange juiced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 chicken breasts boneless skinless
Roasted Vegetable Salad:
- 1 small butternut squash peeled and cubed
- 16- ounce bag Brussels sprouts halved
- 2 medium beets peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 16 ounce bag Spring Salad mix arugula, spinach, Butter lettuce, etc
- balsamic vinaigrette for dressing
Instructions
- Place chicken and marinade ingredients in a zip bag or airtight container and marinade for 20 minutes up to 4 hours.
- Place one oven rack on the middle shelf and another directly below it. Preheat the oven to 375F. Line two baking sheets with parchment paper.
- Place the chicken breasts on a baking sheet.
- In the other baking sheet, place the beets, Brussels sprouts, and butternut squash. Drizzle the veggies with olive oil and season with salt, pepper, and garlic powder. Toss the veggies to combine, keeping them in separate rows (if you combine all of them the beets will change the color of the other veggies).
- Place the chicken on the top rack of the oven and the veggies directly beneath. Bake for 35-40 minutes, until the chicken is cooked to 165F and the veggies are tender (depending on the size of your cubed veggies, they might need to come out sooner).
- To serve, create a bed of lettuce in a bowl, top with sliced chicken, and alternating rows of roasted veggies. Drizzle with dressing.
Cup of Yum
Notes
- how to prep ahead: Roast the vegetables and chicken according to recipe instructions and allow them to cool down before refrigerating in airtight containers. Prepare the homemade vinaigrette and refrigerate for up to 1 week. Reheat the chicken and veggies before serving over a bed of greens with a drizzle of dressing.
Nutrition Information
Serving
1serving
Calories
549kcal
(27%)
Carbohydrates
45g
(15%)
Protein
34g
(68%)
Fat
29g
(45%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Trans Fat
0.01g
Cholesterol
72mg
(24%)
Sodium
1102mg
(46%)
Potassium
2146mg
(61%)
Fiber
12g
(48%)
Sugar
15g
(30%)
Vitamin A
23613IU
(472%)
Vitamin C
178mg
(198%)
Calcium
352mg
(35%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 549
% Daily Value*
| Serving | 1serving | |
| Calories | 549kcal | 27% |
| Carbohydrates | 45g | 15% |
| Protein | 34g | 68% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 1102mg | 46% |
| Potassium | 2146mg | 46% |
| Fiber | 12g | 48% |
| Sugar | 15g | 30% |
| Vitamin A | 23613IU | 472% |
| Vitamin C | 178mg | 198% |
| Calcium | 352mg | 35% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.