Happy Tuesday! I have recently been contemplating starting a meal prepping business and trying this out for some friends of mine. With that in mind I do have a disclaimer: I have been vegetarian for almost 10 years. Let’s not forget that at one point in my life I did consume meat on a regular basis but I wasn’t quite as interested in cooking as I am now. Now it seems like I cook more than I go out mostly because I enjoy it and because I don’t like to consume food full of high fats and calories! Don’t get me wrong I love to go out, but I also prefer hosting and cooking a little bit more. 🙂 I had someone ask me to prepare some meals for them so this is the first of many. I baked some chicken- to my surprise it came out really good (yes I had a bite). Who knew after 10 years I can still cook chicken?! With this entire meal planning in mind it applies to my life as well. I have been working out a lot and sometimes not consuming enough calories throughout my day- so it will be beneficial to my food consumption as well. The name of the game is planning. Yes it involves time but so does anything that you can see results from.
What you’ll need:
- 6 TB Olive Oil
- 2 lemons sliced and layed out on baking sheet
- 2 garlic cloves (minced)
- sea salt
- finely ground black pepper
- dried oregano
- 2 small red potatoes, diced up in med pieces
- cherry tomatoes
- 1 Anaheim pepper, sliced (clean seeds out)
- 2-4 boneless skinless chicken breast (organic)
- baby carrots
- 1 can chicken broth
- Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.
- Combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper In a large bowl. You will be coating all the ingredients with the olive oil mixture. Start with the chicken. Next, add the potatoes to the olive-oil mixture and toss to coat. Place the chicken on top of the lemon slices with the red potatoes. I add the tomatoes, peppers and carrots without coating (they will get flavor while cooking). Pour any remaining olive-oil mixture over the chicken. Add chicken broth (1 can).
- Cook at 350 for 1 hour – 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.