Meal Prep: Spiced Chicken Breast with Herb Roasted Potatoes, and Green Beans

Meal prepping is something I do whenever I am going to be very busy or unable to cook for a few days time. This is something that allows me to portion my meals and control how much food I’m eating, save a considerable amount of money by dining out less, and keep my cooking skills sharp.

The Chicken

In my first post directly about meal prepping, I thought I’d keep it simple. I purchased about 2 lbs of boneless, skinless chicken breasts. I pounded, spiced and roasted them. Pounding them makes them thinner and cook quicker. The southwest seasoning that was lurking in my spice cabinet added a great flavor to the finished product, but you can use any poultry seasoning, or fresh/dried herbs. Roast at 425 degrees until 165 inside, or until the juices run clear. (I had some extra onion laying around so threw that in there too.)

• 2lb boneless, skinless chicken breast
• 2 tbl poultry seasoning
• 2 tbl olive oil

Place everything in a roasting pan and mix well. Roast until 165 or juices run clear.

The Potatoes

These were simply a tri-color potato that I cut in half or quarters, and then roasted with fresh thyme, and garlic, and finished with a looot of parsley and parmigiano reggiano. I seasoned them with salt, and pepper, and roasted at 425 until tender. You can use any kind of potato you’d like, just make sure you cut them into equal, bite sized pieces.

• Potatoes, cut into equally sized pieces
• Fresh Thyme, a small bundle
• Garlic, about 2 tbl, minced
• Parsley, about 1/4 cup, chopped
• Parmigiano Reggiano, about two big handfuls

Toss the potatoes and fresh thyme with olive oil. Season with salt and pepper. Roast at 425 until almost tender. Add garlic and cook 3 more minutes. Remove from oven and finish with cheese.

The Green Beans

I kept these simple too. In the same pan, I put the cleaned green beans with some julienned red pepper and onion, roasted at 425 until tender and finished with some minced garlic.

• Green Beans, two big handfuls
• Red Bell Pepper, 1/2 ea, julienned
• Onion, 1/2 ea, julienned
• Garlic 1 tbl, minced

Toss all ingredients except for garlic with olive oil, roast at 425 until almost tender. Add garlic and cook for 3 more minutes.

The Future

I’ll likely be doing more of these types of posts as a try to gain some interest for a side business for myself. You can follow my progress on instagram when I post photos and even some footage from when I’m cooking. I also upload to youtube about once per week with recipe demo’s. Both links are here on my page.

If you had any suggestions for things you might like to see here, please comment down below and I’ll respond.