Description

Meal Prep Asian-Style Marinated Chicken with Veggies – An easy & flavorful chicken marinade for Asian-style baked chicken with my favorite veggies! – ProjectMealPlan.com

Scale

Ingredients

Marinade:

1 1/4 pounds (20 ounces) boneless skinless chicken breast, fresh or thawed (approximately 3 medium to large chicken breasts)
1/4 cup soy sauce
1 tablespoon minced garlic
1/2 tablespoon chili pepper flakes
1 teaspoon grated ginger (I used ginger paste!)
1 teaspoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil

Sweet Potato:

1 large sweet potato (a pound or so), cut into 1 inch chunks
2 tablespoons avocado oil
1/2 tablespoon minced garlic
1/8 teaspoon (or so) cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon salt & pepper

See link in notes for green bean recipe

Instructions

Combine all marinade ingredients in a bowl and whisk until blended. Add marinade and chicken to an airtight container and store in the refrigerator for 2 to 24 hours.

Preheat oven to 425.
Combine sweet potato ingredients in a medium bowl until all the sweet potato is coated with oil. Spread onto one side of a foil lined baking sheet. Place chicken breasts on the other side.
Place sheet pan in the oven and cook for 20 minutes. Stir sweet potatoes and check chicken temperature. Cook for another 5-10 minutes, checking the chicken temperature until it reaches 165 degrees F.
See notes for the green bean recipe I cooked on the stove while the sheet pan was in the oven.
Slice chicken breasts when cool, and divide chicken and vegetables between 4 airtight containers. Store in the fridge for up to 4 days!

Notes

Green Bean Recipe (thanks to Lucky Peach): Dry-Fried Green Beans

Marinade recipe adapted from Spicy Asian Marinade – Epicurious, and Asian-Style Chicken Breasts – Damn Delicious.

Nutrition

Serving Size: 1 bowl (5 ounces chicken breast plus veggies)
Calories: 392
Sugar: 9g
Fat: 13g
Carbohydrates: 37g
Fiber: 7g
Protein: 58g