Here we go again everyone! Meal prep is my best friend I swear. I love to cook, don't get me wrong butttt- how awesome is it when you have a perfectly cooked meal waiting for you all portioned out in the fridge that you can heat up and eat? This meal fits the bill! Easy, delicious and-as always- LOW CARB!
*For this recipe I weighed my ingredients because the sizes of vegetables vary greatly depending on where you purchase them and at what time of the year you are purchasing them. I hope this helps you.
I have a small little kitchen scale that really helps me out if you don't already have one- here's the one I USE. Super affordable and I use it ALL the time.
Balsamic Chicken & Veggies- Makes 4 servings
16 oz chicken breast, cut into cubes
12 asparagus spears, woody ends snapped off
5.5 oz red onion (about 1/2 a large onion)
7 oz zucchini (1 medium size zucchini)
6 oz red bell pepper (1 medium sized pepper)
12 oz cauliflower (1/2 medium head)
3 oz baby bella mushrooms (about 7 mushrooms)
3 Tbsp olive oil, divided
3 Tbsp balsamic vinegar
1 tsp garlic powder
1 tsp Italian seasoning
Salt and Pepper
Preheat your oven to 450 degrees.
Take a large baking sheet and cover it in tin foil and set aside.
To your chicken that has been cut into cubes add 1 Tbsp of the olive oil, the garlic powder, Italian seasoning and a pinch of salt and a pinch of pepper. Mix together well until all the chicken is coated and set aside.
Cut up all of your vegetables into large chunks- try to keep the vegetables cut at the same size this will help cook everything evenly.
Arrange the vegetables on the foil lined baking sheet and pour on the remaining 2 Tbsp of olive oil and 3 Tbsp of balsamic vinegar. Sprinkle with salt and pepper and then give a good mix to make sure all the veggies are coated.
Next, nestle the chicken cubes right on top of the veggies.
Bake for 20-25 minutes (I baked mine for 23 minutes)- to test to see if it is done cut into the biggest piece of chicken and if it is cooked through then you are done!
Serve this right away or allow it cool and then pack it up into some tuber ware and store it in the fridge for meal prep. Any way you eat it- ENJOY!
Per Serving:
300 Calories
33 grams Protein
10 grams Net Carbs
