Chicken & Veggie Meal Prep 🍠
After I get back from vacation and I eat out three meals a day, I want nothing more than a home cooked healthy nutritious meal! So, this is when my best recipes are created. I made this recipe as a meal prep, but not necessarily the full meal. Rather, I like to meal prep ingredients and change up how I serve them throughout the week so I don’t get bored of the same meal over and over. This is the perfect way to meal prep because the ingredients are few but the flavor is abundant! Whether you make this for dinner or you make this for meal prep all week, you are going to absolutely love this recipe! This recipe consists of oven baked chicken thighs, roasted vegetables, and a simple yet absolutely delicious fresh chimichurri sauce. Read the whole blog to look for serving suggestions throughout the week. Let’s make it!
I used the Everglades All-Purpose Seasoning and it took this recipe to the next level!!!
🍽️ Different Ways to Serve This Meal Prep Throughout the Week
Power Salad: Chop up the chicken and veggies, toss with mixed greens or arugula, and drizzle with chimichurri as the dressing. (Add extras: avocado, cherry tomatoes, feta, pumpkin seeds).
Grain Bowl: Base: quinoa, rice, or farro, layer with chicken and veggies, and spoon chimichurri on top. (Add extras: top with a soft-boiled egg or pickled onions).
Warm Wrap or Flatbread: Wrap chicken and veggies in a tortilla or lavash and drizzle over the chimichurri. (Optional: sprinkle with shredded cheese and toast it)
Lettuce Cups: Use butter lettuce or romaine leaves, fill with chopped chicken and roasted veggies, and add a little chimichurri for flavor-packed handheld bites.
Stuffed Sweet Potato: Slice a baked sweet potato open, fill with the chicken and roasted veggies, and drizzle chimichurri on top.
Breakfast Hash: Dice chicken and veggies, sauté in a skillet, crack in an egg or top with a fried egg, and drizzle with chimichurri as a finishing sauce.
🗒 More Delicious Meal Prep Recipes
👝 How to Store Leftovers
Store in an air-tight container for 5 days in the refrigerator.
🤔 Common Questions
Absolutely! Bake them at 400°F for 20 – 22 minutes.
It lasts 5 – 7 days in the refrigerator when stored in an airtight container or jar. To keep it fresh, pour a thin layer of olive oil on top before sealing to help prevent oxidation. If it starts to lose its vibrant green color or smells off, it’s time to toss it!
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Chicken & Veggie Meal Prep
Ingredients
Chicken & Veggies
- 5 bone in skinless chicken thighs
- ¼ cup + 2 tbsp olive oil divided
- 1 ½ tbsp + ½ tbsp Everglades all purpose seasoning divided
- 2 tsp paprika
- ½ stick Kerrygold garlic and herb butter divided
- 2 large sweet potatoes cut into 1 inch pieces
- 1 lb broccoli florets cut into 1 inch pieces
- 1 red onion cut into inch pieces
Homemade Chimichurri
- 1 cup olive oil
- 6 garlic cloves chopped finely
- 1 bunch of curly parsley chopped finely
- 1 tbsp fresh rosemary chopped (optional)
- ½ tsp crushed red pepper flakes
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Line a baking sheet with aluminum foil and drizzle ¼ cup of olive oil onto the aluminum foil. Place the chicken thighs over the olive oil and rub them in the oil to coat both sides. Shake over 1 ½ tbsp of everglades seasoning and rub it into both sides of the chicken thighs. Then, shake some paprika just over the tops of the chicken thighs. Lastly, take 2 tbsp of Kerrygold garlic and herb butter, cut it into 5 slices and place a slice of the butter on top of each piece of chicken. Bake that in the oven at 400°F for about 40 minutes.
- To make the chimichurri, grab a mason jar and add in 1 cup of olive oil, chopped garlic, chopped fresh parsley, chopped fresh rosemary, crushed red pepper flakes, red wine vinegar, salt, and black pepper. Pop the lid on the mason jar and shake it up until everything is combined. Leave it in the refrigerator to marinate for at least an hour. The homemade chimichurri can stay good in the refrigerator for 5 – 7 days.
- Once the chicken is done, remove it from the baking sheet and set it aside onto a plate. Keep the leftover oil and chicken drippings on the aluminum foil and add on the chopped sweet potato, broccoli florets, and red onion. Drizzle about 2 tbsp of olive oil over the veggies and shake over ½ tbsp of the everglades seasoning. Toss that together with the veggies until incorporated and spread the veggies out on the baking sheet. Lastly, take 2 tbsp of the kerrygold garlic and herb butter and add dollops of the butter over the veggies. Bake them in the oven at 425°F for 30 minutes. Toss the veggies halfway through the cooking time. Serve the chicken and veggies over white rice, lettuce, or in a wrap. Enjoy!
Video
Notes
- You don’t need salt for the chicken and veggies because the everglades seasoning has salt.
Nutrition
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