Greek Chicken Meal Prep
Ingredients
The chicken and marinade
-
1
lb
Boneless skinless chicken breast
-
¼
cup
Olive oil
-
2
tbsp
Balsamic vinegar
The vegetables
-
10
oz
Zucchini (sliced into thin half moons)
-
8
oz
Grape tomatoes (halved)
-
½
large
Onion (cut into half moons)
The seasonings
-
½
tbsp
Dried dill
-
1
tsp
Dried oregano
-
1
tsp
Garlic powder
-
1½
tsp
Sea salt
-
½
tsp
Black pepper
The toppings
-
¼
cup
Feta cheese (crumbled, optional)
-
4
tsp
Balsamic glaze
Instructions
- Preheat the oven to 400°F (204°C).
- Whisk together olive oil and balsamic vinegar in a small bowl.
- Combine chopped vegetables in a large bowl and pour half of the oil and vinegar mixture over them, seasoning with half of the seasonings.
- Spread the veggies in a single layer on a baking sheet.
- Pat the chicken dry and arrange it in the spaces between the vegetables on the baking sheet.
- Brush the remaining oil and vinegar mixture over the chicken and season both sides with the remaining seasonings.
- Roast the chicken and vegetables in the oven for about 20 minutes until cooked through.
- Let rest for 5 minutes, then slice the chicken against the grain.
- Transfer chicken and vegetables to meal prep containers, topping with feta cheese and drizzling with balsamic glaze.
Nutrition Facts (estimated)
Servings
4
Calories
309
Total fat
16.9g
Total carbohydrates
12.4g
Total protein
26g
Sodium
mg
Cholesterol
mg
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