Meal Prep Recipe for Chicken and Vegetables
This meal prep recipe for chicken and vegetables in a creamy homemade pesto sauce is a fresh, family favorite meal. It’s the perfect solution for a busy weeknight dinner!
Servings: 4 bowls
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 flavorful it'll be. Marinate it overnight for the most flavor.
- 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
Serving: 1/4 | Calories: 259kcal | Carbohydrates: 18g | Protein: 29g | Fat: 9g | Cholesterol: 65mg | Sodium: 1233mg | Potassium: 473mg | Fiber: 5g | Sugar: 6g