Chicken Meal Prep (10 Ideas)

Preheat the oven to 400 degrees F (204 degrees C).

In a small bowl, whisk together the olive oil and balsamic vinegar.

Place the chopped vegetables in a large bowl. Pour half of the oil vinegar mixture over the veggies. Season with half of the seasonings: 3/4 teaspoon dried dill, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat.

Arrange the veggies in a single layer on an extra large baking sheet.

Pat the chicken breasts dry with paper towels. Make spaces between the vegetables on the baking sheet and arrange the chicken in the spaces. Make sure the chicken pieces are not touching and there are no vegetables underneath the chicken.

Brush the remaining oil vinegar mixture over the chicken. Use the remaining seasonings (same amount as the veggies) to season both sides of the chicken: 3/4 teaspoon dried dill, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

Roast the chicken and vegetables in the oven for about 20 minutes, until veggies are soft and chicken is cooked through. Remove from the oven and rest in the pan for 5 minutes.

Slice the chicken against the grain. Transfer the chicken and vegetables to meal prep containers.

Sprinkle with feta cheese if desired. Drizzle with balsamic glaze.