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BALSAMIC GLAZED CHICKEN WITH ROASTED VEGETABLES AND QUINOAEntree Meal Prep
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Recipe detail

BALSAMIC GLAZED CHICKEN WITH ROASTED VEGETABLES AND QUINOA

Lunch/Dinner
Prep
20 Mins
Cook
30 Mins
Serves
4
Macros per serving
Calories
582
Protein
44g
Carbs
60g
Fat
18g

Instructions

9 steps

  1. 1Preheat the oven to 400°F (200°C).
  2. 2Season chicken thighs with salt, pepper, and dried thyme. In a bowl, whisk together balsamic vinegar, olive oil, and minced garlic. Marinate chicken thighs in this mixture for at least 15 minutes.
  3. 3Place marinated chicken on one side of a baking sheet.
  4. 4Toss mixed vegetables with olive oil, salt, and pepper. Spread them on the other side of the baking sheet.
  5. 5Roast in the oven for 25-30 minutes or until chicken is cooked through and vegetables are tender.
  6. 6While roasting, cook quinoa according to package instructions.
  7. 7Serve the balsamic-glazed chicken over a bed of quinoa and roasted vegetables.
  8. 8Garnish with fresh parsley.
  9. 95 lbs (680g) chicken thighs, boneless and skinless 2 cups (400g) quinoa (uncooked) 4 cups (400g) mixed vegetables (zucchini, cherry tomatoes, bell peppers) 1/4 cup (60g) balsamic vinegar 2 tbsp (27g) olive oil 3 cloves (15g) garlic, minced 1 tsp (1.5g) dried thyme Salt and pepper to taste Fresh parsley for garnish