Grilled Chicken, Roasted Asparagus & Red Potatoes Meal Prep
This easy grilled chicken with veggies recipe is a tasty spin on a meal prep classic that comes together in under an hour.
Servings Prep Time
3lunches 15mins
Cook Time
35mins
Servings Prep Time
3lunches 15mins
Cook Time
35mins
Ingredients
Main ingredients
For the chicken marinade
Instructions
  1. Preheat the oven to 400 and lay out 3 meal prep containers
  2. Prepare the marinade by mixing the ingredients in a bowl, if making your own. Place the chicken in a plastic bag (I use a ziploc bag) and pour the marinade in. Seal the bag, let it sit in the fridge.
  3. Lightly oil a baking sheet and add the chopped potatoes. Add salt, pepper and more olive oil. Toss with your hands or a wooden spoon for an even coating. Pop the tray in the oven for 20 mins – until edges are crispy.
  4. On another baking sheet, add oil followed by the asparagus. Add salt, pepper and a bit more olive oil before popping in the oven for 15 mins.
  5. Heat a skillet on medium and add olive oil, then the garlic. After a minute, add the chicken. cook for 4 minutes on each side (longer if they’re thicker). Cut through the middle to check if they’re done, if needed return to the pan.
  6. When the potatoes, asparagus and chicken are done, divide into three portions and add them to your containers to complete the meals!
Recipe Notes

These meals should last up to four days in your fridge when stored in airtight containers. You can heat them up in the microwave (one minute and 30 seconds), in the oven on low heat or on the stove (about five minutes)!

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