3 weekday meals chicken That You Must Try

1. Weekday Meal-prep Pesto Chicken & Veggies

One-Pan Pesto Chicken and Veggies provides filling protein and a hearty serving of colorful vegetables for a speedy, flavor-packed weeknight meal!

Ingredients for 4 servings
2 tablespoons olive oil
4 boneless, skinless chicken thighs, sliced
salt, to taste
pepper, to taste
1 lb green beans (455 g)
2 cups cherry tomato (400 g), halved
½ cup basil pesto (115 g)

Preparation

1. In a large pan, heat olive oil and add chicken thighs.
2. Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
3. Slice into strips, and set aside.
4. Add green beans and cook until crisp tender.
5. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
6. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
7. Enjoy! 

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2. SIMPLE CHICKEN TERIYAKI STIR FRY
A simple and easy stir fry prepared and cooked in minutes with no marinading needed! Crunchy green vegetables and tender crispy chicken stir fried in a beautifully flavoured teriyaki sauce. A hint of garlic adds a twist on a traditional Japanese inspired dish.

Ingredients for 4 servings
3 chicken breasts, cubed
salt, to taste
pepper, to taste
1 teaspoon garlic, crushed
½ cup soy sauce (118 mL)
⅓ cup honey (113 g)
1 ½ tablespoons sesame seed, more to garnish
1 onion, sliced
2 small bell peppers, thinly sliced
2 cups broccoli (500 g)
1 green onion, thinly sliced
white rice, cooked

Preparation

1. In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
2. Reduce heat to medium and stir in the crushed garlic.
3. Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
4. Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
5. Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
6. Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
7. Enjoy!

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3. Burrito Bowls with Chicken
These burrito bowls are loaded with marinated grilled chicken, cilantro lime rice, black beans and a variety of fun toppings. This recipe will become a dinner time staple at your house!

Ingredients for 4 servings

2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
3 cups brown rice (680 g), cooked
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese (100 g)
1 lime, sliced into wedges
2 tablespoons fresh cilantro, to garnish

Preparation

1. Preheat oven to 400˚F (200˚C).
2. 
   
3. Line a baking sheet with foil.
4. 
   
5. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
6. 
   
7. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
8. 
   
9. Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
10. 
    
11. Top each chicken breast with a generous pour of salsa.
12. 
    
13. Bake in a preheated oven for 25 minutes.
14. 
    
15. Rest chicken for 10 minutes, before slicing into strips.
16. 
    
17. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
18. 
    
19. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
20. 
    
21. Enjoy!

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