Ranch Chicken Meal Prep

What You Need:

-Russet Potatoes -Grated  Parmesan -Garlic Powder -Paprika -Cooking Oil -Salt -Pepper

-Broccoli Florets -Boneless,  Skinless  Chicken Breasts -Garlic Herb  Seasoning

1

Preheat the oven to 400ºF. Clean and dice russet potatoes into ¾” pieces. In a small bowl, combine grated Parmesan, garlic powder, and salt. Drizzle cooking oil over the potatoes, then add the seasoned Parmesan, and toss until the potatoes are evenly coated.

Season Potatoes

2

Spread the seasoned potatoes out over a parchment-lined baking sheet in a single layer.

Place Onto Baking Sheet

3

Roast the potatoes in the preheated 400ºF oven for about 30 minutes, or until golden brown and tender, stirring halfway through.

Roast Potatoes

4

Once the potatoes are in the oven, start preparing the broccoli. You can use fresh or frozen broccoli here. Place broccoli florets in a bowl (no need to thaw if using frozen). Drizzle cooking oil over top and add salt and pepper. Toss to coat.

Prepare Broccoli

5

Roast the broccoli in the preheated 400ºF oven for about 20 minutes, or until brown and crispy on the edges, stirring once halfway through.

Roast Broccoli

6

While the vegetables are in the oven, prepare the chicken breast. Fillet boneless-skinless chicken breast into two thinner pieces (this helps them cook quickly and evenly). Season the chicken on both sides with garlic herb seasoning (store-bought or homemade).

Prep Chicken 

7

Heat a skillet over medium. Once hot, add cooking oil and swirl to coat the surface. Add the seasoned chicken breast and cook for about 5-6 minutes on each side or until browned and cooked through.

Cook Chicken 

8

Remove the chicken to a clean cutting board and allow to cool for about 5 minutes before slicing.

Slice Chicken 

9

Divide the potatoes, broccoli, and sliced chicken between four containers. Fill small dressing containers with ranch dressing for each container. Refrigerate until ready to eat!

Divide Among Containers

Ready to Make it?

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