Meal Prep Recipe for Chicken and Vegetables

This meal prep recipe for chicken and vegetables in a creamy homemade pesto sauce is a family favorite, healthy meal. It’s the perfect solution for a busy weeknight dinner!

Course dinner, Lunch, Main Course

Cuisine American

Keyword green beans, meal-prep, Sweet Potato recipe

Prep Time 10

Cook Time 25

Marinate time 15

Total Time 50

Servings bowls

Calories 259kcal

Author Olivia

Ingredients

For the green sauce

4 tbsp homemade mayo
2 tbsp homemade pesto
1 tbsp lemon juice
½ tsp garlic minced
Salt and black pepper to taste

For the chicken bowls

1 pound free-range organic boneless chicken breasts cut in cubes
Salt and ground fresh black pepper
1 tsp paprika
1 tsp dried oregano
1 tablespoon extra virgin olive oil
3 garlic cloves minced
1 medium sweet potato peeled and diced
½ cup chicken broth or water
1 pound fresh green beans cut at a diagonal in 1 and 2-inch pieces
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper

Instructions

For the sauce

In a small mason jar, add all the ingredients for the green sauce and mix well to combine. Set aside.

For the chicken bowls

In a bowl, add chicken, salt, black pepper, paprika and dried oregano. Mix everything well and set aside for about 15 minutes.
In a skillet over medium heat, add olive oil and garlic. Cook garlic for about 30 seconds and then add seasoned chicken.
Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set chicken aside.
In the same skillet, add the sweet potatoes and chicken broth. Stir all well and cover skillet with a lid. Do not forget to stir occasionally.
Cook for about 7-10 minutes or until the sweet potatoes are almost cooked.
Add green beans, a little bit of salt, pepper and crushed red pepper and cover the skillet. Cook for about 4-5 minutes until tender.
Return the chicken to the pan, and stir to combine thoroughly.

Meal-prepping

Place an even amount of chicken, sweet potato and green beans into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 4 days. Heat in the microwave for about 1.5 or 2 minutes. Pour the green sauce over it and enjoy!

Video

Notes

Nutrition Facts don't include green sauce.
Cut the chicken into even-sized pieces so they cook evenly.
If you'd like, you can swap chicken breasts for chicken thighs.
The longer you marinate the chicken, the more flavourful it'll be. Marinate it overnight for the most flavour.
To store: Store the meal prep chicken and vegetable bowls in the fridge for up to 4 days in airtight containers.
To reheat: Reheat the chicken and vegetable bowls in the microwave until heated through.
To freeze: I would recommend only freezing the chicken as the vegetables won’t hold up well. You can freeze the chicken before cooking, in the marinade as well. Freeze the chicken in a freezer-safe bag or container for up to 3 months.

Nutrition