Maple Dijon Chicken Thigh Meal Prep

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper (optional)
• 1 cup orzo pasta
• 1 cup shredded carrots
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 small zucchini, cut into sticks
• 1 tablespoon olive oil
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. For the Maple Dijon Chicken Thighs: In a bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, pepper, garlic powder, and cayenne pepper (if using). Add chicken thighs and toss to coat.
3. Place chicken thighs on one side of a baking sheet lined with parchment paper. Roast for 20 minutes.
4. For the Carrot and Orzo Salad: Cook orzo according to package directions. Drain and rinse with cold water. In a bowl, combine cooked orzo, shredded carrots, and parsley. In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour dressing over orzo mixture and toss to combine.
5. For the Roasted Zucchini: Toss zucchini sticks with olive oil, salt, and pepper. Spread on a separate baking sheet lined with parchment paper.
6. After the chicken has roasted for 20 minutes, add the zucchini to the oven (on a lower rack if possible). Continue roasting chicken and zucchini for another 20-25 minutes, or until chicken is cooked through and zucchini is tender and slightly browned. Stir zucchini halfway through.
7. Assemble meal prep containers: Divide the Maple Dijon Chicken Thighs, Carrot and Orzo Salad, and Roasted Zucchini among 4-6 meal prep containers.
8. Allow to cool before sealing and refrigerating.