Two for dinner tonight and two for lunches the next day. This meal prep chicken recipe can also easily be doubled to get you through the week. Each serving is a hearty portion of chicken and potatoes smothered in a balsamic-berry sauce.

Honey-Balsamic Chicken and Roasted Potatoes

Preheat oven to 375 degrees. Cut potatoes into ½-inch cubes. Place in a 10-inch cast iron skillet. Toss with olive oil, Italian seasoning, and season with salt and pepper. Bake 15 minutes or until slightly browned and softened.

Season chicken with salt and pepper. Push potatoes to one side of the cast iron making room for the chicken. Place chicken in cast-iron skillet. Bake 20 minutes or until potatoes are golden brown and chicken reaches an internal temperature of 165 degrees.

Meanwhile, in a small saucepan, combine balsamic vinegar and honey over medium heat. Bring to a boil and cook 10 minutes or until reduced slightly and mixture coats the back of a spoon. Add berries, cook until softened and thick syrup forms, about 10 minutes. Remove from heat.

Substitute the Hy-Vee Short Cuts elegant berry blend for Hy-Vee frozen mixed berries. Simply thaw the berries and drain the excess liquid. Simmer in balsamic and honey mixture until mixture has thickened slightly.

Remove chicken and potatoes from oven. Place potatoes and chicken 4 serving plates or store in 4 airtight containers for storage. Top chicken with balsamic glaze.