CookOS may earn a commission from Instacart orders.
Honey Balsamic Chicken Bowls are a high-protein meal prep dish featuring seared chicken breasts coated in a tangy-sweet glaze, paired with roasted Yukon gold potatoes and green beans. The recipe comes together in under 40 minutes and portions easily into containers.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Preheat your oven to 400°F (200°C).
In a large bowl, combine the cubed potatoes and green beans. Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon of garlic powder, salt, and pepper. Toss to coat.
Spread the seasoned vegetables in a single layer on a foil-lined baking sheet.
Roast for 25-30 minutes, or until the potatoes are tender and golden.
While the vegetables roast, season the chicken breasts on both sides with Italian seasoning, the remaining 1 teaspoon of garlic powder, salt, and pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the minced garlic and cook for 30 seconds until fragrant.
In a small bowl, whisk together the balsamic vinegar and honey. Pour the mixture into the skillet.
Bring the sauce to a simmer, stirring constantly, and allow it to thicken slightly for about 2-3 minutes.
Return the cooked chicken to the skillet and toss to coat each piece thoroughly in the honey balsamic glaze.
To assemble the bowls, divide the roasted potatoes and green beans among your meal prep containers. Slice the glazed chicken and place it on top.
Written automatically by CookOS, not by the creator.
Store assembled bowls in airtight containers in the refrigerator for up to 4 days; reheat gently in the microwave or oven at 350°F until warmed through.
large skillet · baking sheet · aluminum foil
Written automatically by CookOS, not by the creator.
Yes. Store assembled bowls in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or oven at 350°F until warmed through.
Sear each side for 4–5 minutes until golden brown and the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
Yes. Use sweet potatoes, baby red potatoes, or cauliflower florets; roast sweet potatoes and cauliflower at 400°F for 20–25 minutes, or red potatoes for 25–30 minutes as directed.
Red wine vinegar or apple cider vinegar work as substitutes, though they will be less sweet; increase honey to 3 tablespoons to balance flavor.
This recipe yields approximately 4 servings, ideal for meal prep throughout the week.
