Chicken:
Chicken breasts (835g)
Bacon (135g / ~6 slices)
Garlic (4 cloves)
Fresh thyme (~10 stems)
Chicken stock (150g)
White wine (100g)
Balsamic glaze (20g)
Salt (2 tsp)
Black pepper (2 tsp)
Italian seasoning (2 tsp)
Vegetables:
Green beans (615g)
Yukon gold potatoes (1125g)
Garlic (4 cloves)
Salt (2 tsp)
Black pepper (2 tsp)
Italian seasoning (2 tsp)
Red pepper flakes (pinch)
1. To prep the potatoes and green beans, add each to a separate mixing bowl, spray each with oil, then season with salt, black pepper, Italian seasoning, and then red pepper flakes. Mix until well combined, then place each onto separate baking trays and bake at 450 degrees (F) until each are cooked through (roughly 30 minutes – the green beans will finish first).
2. Place the chicken breasts (whole) in an oiled skillet set over medium-heat heat. Spray with olive oil then season with salt, black pepper, Italian seasoning, and red pepper flakes. Cooked until one side of the chicken is colored, then toss in diced bacon and let sear until the bacon is crispy. Turn over the chicken, add in sprigs of fresh thyme, garlic cloves, and let sear until the other side of the chicken is colored.
3. Once both sides of the chicken are colored, turn off the heat, then toss in the white wine, chicken stock, and balsamic glaze over top, and then place in a 450 degree (F) oven until the chicken reaches 165 (F) internally.
4. Once the chicken is cooked, cut up into bite-sized pieces or strips for meal prep (I personally cut mine up into strips). Optionally, you can strain the remaining juices from the pan to use as a sauce.
5. To prep, add the cooked chicken to one side of each of your containers, then add your diced potatoes to the middle, and finally, your cooked green beans to the other side. Then top with the cooked bacon bits from the pan and reserved sauce from the juices. Enjoy 🙂
