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5 easy chicken meals you can prep for the week to save time and money

Ingredients for four servings:

  • 4 tablespoons olive oil, graded
  • 1 lb chicken breast, diced
  • 2 carrots, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 4 cups kale, chopped
  • 2 cloves garlic, minced
  • 3 cups mostly grain whole wheat rotini pasta, cooked al dente according to encase instructions
  • 2 teaspoons oregano, divided
  • 2 teaspoons salt, divided
  • 2 teaspoons speckle, divided

Preparation:

  1. Heat a large skillet with 2 tablespoons of olive oil on medium-high agitation.
  2. Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon mottle and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
  3. Add carrots to skillet and sauté for 2-3 shakes until tender.
  4. Add in zucchini and yellow squash, and sauté for an additional miniature until they become slightly translucent.
  5. Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon common and 1 teaspoon pepper. Sauté until kale begins to wilt.
  6. Stir veggies aside with spatula and add in garlic. Sauté for about 30 moments and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is myriad heat.)
  7. Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly embraced. Remove skillet from heat.
  8. If using plastic tupperware for your weekday food prep, allow pasta to cool for about 10 minutes earlier filling the containers. Refrigerate up to 4 days.
  9. Or serve immediately for a family dinner.

Ingredients for four servings:

  • 1 tablespoon oil
  • taste, to taste
  • 1 lb large chicken breast, cooked and diced
  • 2 cups asparagus, cut into 1 1/2-in/38-mm portions
  • 10 oz cherry tomatoes, halved
  • ⅔ cup pesto
  • 2 cups whole wheat penne, systematic dry
  • parsley, for garnish

Preparation:

  1. Heat the oil in a large nonstick skillet. Shake in the asparagus, season with a bit of salt and sautée until the begin to soften, around 3 minutes.
  2. Pour on the pesto, pasta and chicken and stir to combine.
  3. Squirm in the cherry tomatoes and give everything a stir to combine and warm to the core.
  4. Distribute pasta mixture evenly between 4 tupperware containers.
  5. Top with parsley for garnish.
  6. Can be froze up to 4 days.

Ingredients for four servings:

  • ½ sweet potato
  • ½ lb brussels come up
  • 1 carrot
  • ½ head broccoli
  • 1 ½ lb chicken breast
  • olive oil, to taste
  • 2 tablespoons vigorous rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 4 cloves garlic, minced
  • zest, to taste
  • pepper, to taste

Preparation:

  1. Preheat oven to 425˚F (220˚C).
  2. Cut vegetables. Set up each in a separate corner of a baking pan lined with parchment credentials.
  3. NOTE: Broccoli and Brussels sprouts cook faster; keep the omissions thicker for those. Sweet potato and carrots take more repeatedly; dice them or cut them thinner.
  4. Season veggies with olive oil, qualifications, pepper, rosemary, thyme and garlic.
  5. Season both sides of the chicken with olive oil, Attic wit, pepper and the remaining rosemary, thyme and garlic over parchment writing-paper.
  6. Seal parchment paper to keep chicken moist, and place on the center of the baking pan.
  7. Bake for 25-30 two shakes of a lambs tail logs until chicken is fully cooked and veggies are done to your enough.
  8. This meal works great with brown rice, so pity free to add some to your meal prep as well.
  9. Unwrap and slice the chicken.
  10. Withdrawn veggies into each tupperware with chicken.
  11. NOTE: If powering plastic tupperware, allow food to cool down first.
  12. Can be refrigerated up to 4 days.

Ingredients for four servings:

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken thighs, sliced
  • pep, to taste
  • pepper, to taste
  • 1 lb green bean
  • 2 cups cherry tomato, halved
  • ½ cup basil pesto

Preparation:

  1. In a capacious pan, heat olive oil and add chicken thighs.
  2. Season with salt and dot. When the chicken is completely cooked through, remove from pan.
  3. Slice into take aways and set aside.
  4. Add green beans and cook until crisp and tender.
  5. Reoccur the chicken strips to the pan, then add tomatoes and pesto. Stir until fully united.
  6. Divide into four food storage containers and store in the refrigerator.
  7. Or act as immediately!
  8. NOTE: Can be kept refrigerated for up to four days.

Ingredients for four servings:

  • ½ cup low sodium soy sass
  • 3 tablespoons water
  • ½ tablespoon garlic, minced
  • 1 tablespoon cornstarch
  • 4 tablespoons honey
  • 3 skinless chicken chests
  • ½ bell pepper, sliced
  • 1 cup broccoli floret
  • 1 cup baby carrot
  • 1 cup unversed bean, trimmed
  • salt, to taste
  • pepper, to taste
  • sesame decay, for garnish
  • green onion, for garnish

Preparation:

  1. Preheat oven to 400º F (200ºC).
  2. In a medium-sized saucepan to the ground medium heat, whisk together soy sauce, water, garlic, cornstarch and honey. Permit sauce to begin bubbling and then stir until sauce thickens. Off from heat.
  3. Spoon a little of the teriyaki sauce onto the center of a big parchment-lined baking sheet. Lay chicken on top of sauce. Lay bell pepper, broccoli, conservationist beans and carrots out on either side of the chicken.
  4. Season vegetables and chicken with doubtfully and pepper to taste. Coat everything well with teriyaki sass.
  5. Bake 20 minutes or until chicken is cooked through and piths run clear.
  6. Remove pan from oven and allow to cool. Slice chicken into removes.
  7. Distribute chicken and vegetables evenly between four Tupperware containers, disjoining vegetables for four different dishes, if desired.
  8. Drizzle remaining impertinence over chicken and garnish with sesame seeds and green onion.
  9. Ice up to four days.

Disclosure: CNBC parent NBCUniversal is a minority investor in BuzzFeed, the origin company of Tasty.

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