Looking for an easy meal prep that uses the same ingredients throughout the dish and provides protein, vegetables and a starch and only takes two cookie sheets and provides dinner at least two nights? Great! I was too this afternoon! This was a wonderful meal prep option for our family as we have a busy week and I wanted to ensure we had some healthy options in the fridge this week.
The chicken, potatoes and asparagus are well-seasoned using a store-bought greek seasoning, Cavender's, which I found at Caputo's. While I'm sure you could make your own, my time was limited so I opted for the simple option. The use of lemon, garlic, some olive oil and a few other seasonings make the dish flavorful, simple and easy on clean-up.
I especially like this dinner as an option since I'm counting macros. I can weigh out as needed permitting what macros I have left for that day. Plus, the ingredients are clean so you can't argue with that. I whipped up a Lemon Tahini Sauce as well to dip the chicken and potatoes in and I highly recommend you don't go without!! It is SO good.
I started by peeling a lemon with a potato peeler and chopped the rind into fine strips. These will cook with the potatoes and gives it a great pop of flavor. I also used yellow potatoes. The skins of these potatoes are very thin, so you don't have to peel the potatoes, something I absolutely hate to do. It's time consuming and there are plenty of great options out there that will save you a ton of time. Trust me, use the yellow potatoes. Or The Little Potato company has bite-sized potatoes that you could just cut in half and use as well. Your choice.
Next, in a large bowl, I seasoned up my potatoes. I used dried parsley, fresh garlic, the lemon peel, 1/2 tbsp of greek seasoning, olive oil and added in my potatoes. Mix them up well and add them to a cookie sheet with a sheet of parchment paper added down. This will ensure nothing sticks and allows for easy clean-up.
Next, I worked on the chicken. I had chicken breasts available, but I do realize I could have saved a step if I had used chicken tenderloins. Cutting them into strips is definitely not necessary but since I'm feeing a few toddlers, smaller bites tend to work better in our home. Plus then I don't have to cut everything as much into toddler-sized foods :). I sliced the chicken breasts in half and then cut into 3 strips each per chicken breast. You do you though. This is totally preference.
I added the chicken and the potatoes onto the same cookie sheet since I was cooking for multiple nights, and probably a lunch or two for me. Bulk cooking is king in this home!!
Lastly, I prepared the asparagus. A quick spray of olive oil after trimming the ends, a squeeze of lemon, a bit of seasoning and you're almost ready to go. An easy way to ensure you cut enough of the "woody" part of the asparagus off the end is to hold the asparagus stalk at one end in one hand, and the other end in the other hand and bend it until it breaks. That's typically how I trim up the rest of the bunch.
Give your asparagus a good shake to ensure the lemon, seasonings, and olive oil are well coated and put it into your oven, preheated at 400°.
So here is where you have to watch it a bit. Your asparagus will cook for about 15 minutes. That's why I put it onto a separate cookie sheet. This way I can pull it out to ensure it doesn't get too soft. Your chicken if cut into tenders will need to cook 20-25 minutes. Pull that out next and give our potatoes a good stir to ensure they are continuing to soak up the oil and crisping up. Pull these out after around 40 minutes. Tada! You're done!
Like I mentioned, I highly recommend whipping together the Lemon Tahini Sauce to dip your potatoes and chicken in. It's rich, thick, acidic and sooooo good!! We hope you enjoy as much as we did!
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