One-Pan Chicken And Veggie Meal Prep 2 Ways

Instructions

1. Preheat oven to 425˚F (220˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
2. Arrange the red bell pepper, yellow bell pepper, and red onion on the left half of the prepared baking sheet and the carrots, broccoli, and snow peas on the right half.
3. Make the teriyaki sauce: In a liquid measuring cup, mix together the soy sauce, honey, garlic, ginger, and sesame oil. Pour some of the sauce into two small containers, reserving the rest.
4. Make the chipotle lime sauce: In a liquid measuring cup, mix together the olive oil, lime juice, honey, garlic, chipotle powder, cumin, salt, and black pepper. Pour some of the sauce into two small containers, reserving the rest.
5. Place chicken in the center of the baking sheet, between the vegetables. Pour the chipotle lime sauce over one chicken breast and the bell peppers and onion. Pour the teriyaki sauce over the remaining chicken breast and the carrots, broccoli, and snow peas.
6. Bake for 25 minutes, until the chicken is cooked through and the vegetabels are tender.
7. Slice the chicken. Add a scoop of rice to 4 containers. Add half of the chipotle lime chicken to each of two containers, along with the black beans, chipotle lime vegetables, and a container of chipotle lime sauce. Add half of the teriyaki chicken to each of the two remaining containers, along with the teriyaki vegetables and teriyaki sauce. Cover and label the containers. Refrigerate for up to 5 days.
8. To serve, uncover a container and remove the sauce. Microwave for 2–3 minutes, until warmed through, then drizzle the sauce over.
9. Enjoy!