chicken breast recipes for meal prep

Ingredients

• 6 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb baby potatoes, halved
• 1 cup broccoli florets

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chicken breasts, olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
3. Toss to coat the chicken evenly.
4. Spread halved potatoes and broccoli florets in a single layer on a large sheet pan.
5. Arrange chicken breasts amongst the potatoes and broccoli.
6. Bake for 25-30 minutes, or until chicken is cooked through and vegetables are tender. Internal temperature of chicken should reach 165°F (74°C).
7. Let cool slightly before portioning for meal prep.

Notes

• For best results, cut chicken into individual portions before cooling. This makes grabbing a meal for lunch much easier.
• This recipe is easily scalable – adjust the number of chicken breasts and vegetables to suit your needs.
• Store cooked chicken and vegetables in airtight containers in the refrigerator for up to 4 days.
• To reheat, bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.