Balsamic Chicken & Veggies (Meal Prep)

Balsamic Chicken & Veggies (Meal Prep)


  • 2 lb chicken thighs, boneless and skinless


  • 2 heads broccoli
  • 2 cup baby carrots
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • ½ tsp onion powder
  • 1 tsp salt
  • 1/3 cup fresh parsley, chopped fine
  • 8 ounces fresh green beans, snipped


  • 1/3 cup balsamic vinegar
  • 1/3 cup Italian dressing
  • 2 Tbsp soy sauce
  • 1/4 cup honey
  • 3 Tbs brown sugar
  • 2 garlic cloves, minced


  1. Preheat oven to 400F.
  2. Line a baking dish with parchment paper or a silicone baking mat.
  3. Mix together Sauce in a bowl. Set aside for later use.
  4. Mix broccoli, carrots, olive oil, garlic powder, onion powder, salt, and parsley together in a big bowl, and toss.
  5. Place veggie mix on a baking sheet, and roast for 10 minutes. Leave the green beans off, you will be adding them later.
  6. After the 10 minutes is up, use a spatula to toss the veggies, add in the green beans, then push them to a side of the baking sheet.
  7. Place chicken in empty space on the baking dish, make sure the pan is big enough so the chicken is squished up next to each other.
  8. Pour over Sauce. Bake 15 minutes
  9. Turn chicken over, spoon sauce from pan over the top.
  10. Bake another 12-15 minutes, or until chicken reaches an internal temperature of 165 degrees, and veggies are tender.
  11. Remove from oven, and let stand for 5 minutes, spoon more sauce over chicken, garnish with additional fresh parsley and either divide out into 4 containers for meal prep, or serve.

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