Balsamic marinated chicken served with red potatoes and cherry tomatoes as well as balsamic roasted vegetables. A flavorful, low calorie meal option which provides more than a serving of vegetables.
PREP TIME: 40 Minutes (30 Min. Inactive)
COOK TIME: 40 Minutes
SERVINGS – Makes 5
474 Calories, 42g Protein, 46g Carbs, 14g Fat
For the Chicken
• 2 lbs of chicken breast
• 1 pint of grape tomatoes
• 1 lb of red potatoes
• 1⁄2 red onion
• 2 Tbsp olive oil
• 1⁄4 cup balsamic vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp minced garlic
• 2 Tbsp honey
• Salt and pepper to taste
For the Roasted Vegetables
• 1 red pepper
• 1 bunch of broccoli
• 1⁄2 lb of carrots
• 2 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• Salt and pepper to taste
For the Chicken
•Preheat your oven to 400°F
•In a bowl mix together 1⁄4 cup balsamic vinegar, 2 Tbsp honey, 1 Tbsp dijon mustard, 1 Tbsp minced garlic, and salt & pepper.
•Place the chicken in a gallon plastic bag and pour your sauce mixture over the chicken. Re- move as much air from the bag as possible. Marinate for at least 30 minutes.
•Cut the potatoes and onion into 1-2 inch pieces and put in a 13”x9” pan or on a foil lined sheet pan. Drizzle with olive oil and season with salt and pepper and bake for 15 minutes.
•After 15 minutes of baking, remove from the oven and add the grape tomatoes and the chicken along with the marinade.
•Cook the chicken for 25 minutes or until the internal temperature is at least 165°F.
For the Vegetables
•Cut the vegetables into 1” pieces.
•Cover a sheet pan with aluminum foil and spread out the vegetables evenly. Drizzle with 1 Tbsp olive oil, 2 Tbsp balsamic vinegar and salt and pepper over the top.
•Bake for 15 minutes.
This recipe makes 5 servings. Cut the chicken into strips and divide everything evenly into 5 portions.
*Recipe taken from the Meal Prep Manual
