Easy Peasy Baked Chicken.

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. πŸ™‚ 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.

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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

Directions:

  1. 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.
  2. 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).
  3. Cook at 350 for 1 hour – 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.
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