This is a quick 2 dinner meal prep that takes only about 45 minutes. There isn’t much prep time needed and most of the cooking is done in the oven so it is something that will make meal prepping easy and low key.
The dinners include
Herb-Crusted Roasted Chicken Breast with Sauteed Green Beans and Mushrooms
and Sheet Pan Feta Salmon and Broccoli
Ingredients:
For the Chicken Dinner:
2 boneless, skin-on chicken breasts
2 tbsp butter, softened
1 garlic clove, minced
1 tbsp parsley
1 tbsp rosemary
1 tsp thyme
1/2 lemon, sliced
1 tsp lemon juice
1/4 tsp pink salt
1/4 tsp black pepper
1 cup green beans
1 cup mushrooms, sliced
1 garlic clove, thinly sliced
1 tbsp avocado or olive oil
1 tbsp butter
pinch of salt and black pepper
For the Salmon Dinner:
2 8oz salmon filets, skin on or off as preferred
1 tbsp olive oil
1 tbsp butter, softened
1/2 tsp paprika
1/4 tsp salt and black pepper
1/2 lemon, sliced
1 cup small broccoli florets
1 tbsp olive oil
1/4 tsp pink salt and black pepper
pinch of red chili flakes (optional)
Preheat oven to 400 degrees.
For the chicken, combine butter, herbs, garlic and lemon juice in a small bowl. Pat the breasts dry with paper towels. I would recommend leaving the skin on because it will add a ton of flavor to the breasts. You can always remove the skin after it is done cooking. But I love to leave the skin on. Totally up to you. Rub the breasts on all sides with the herb butter and then season with salt and pepper.
Take a lined and lightly oiled sheet pan and place down the lemon slices. Lay the chicken on top of the lemon slices.
Roast for 30 minutes or until internal temp reaches 165 degrees.
Take a large lined and oiled sheet pan. Put the broccoli in the pan and toss in a tbsp of olive oil until well coated. Season with salt and pepper and toss again. Create a space in the middle of the pan for the salmon.
Rub the salmon with olive oil and butter and season with salt and pepper. Place skin side down in the middle of the pan and sprinkle the tops of the salmon with paprika.
Bake for 15-20 min to preferred doneness. I like my salmon medium but if you like it well done, cook the full 20 min. Just be careful not to overcook it or it will dry out.
While everything is roasting, heat a nonstick skillet over medium heat. Add one tbsp avocado or olive oil and allow it to heat up. Add mushrooms and green beans and cook for 8-10 minutes or until veggies begin to soften, stirring frequently. Add a tbsp of butter and the sliced garlic and cook for another 3 minutes, stirring frequently. I like my green beans a little firm but if you like your softer, sauté to your liking. Set aside and allow to cool.
When your roasting is done, remove everything from the oven and allow to cool completely before placing in your storage containers.
To store the chicken dinner: Layer the bottom of one container with the green beans and mushrooms. Dice the chicken into bite sized pieces and put on top of the veggies. Optional: drizzle a tablespoon of your fave vinaigrette over the chicken.
To store the salmon dinner: Layer the bottom of the container with the broccoli and top with salmon. Finish with 2 tbsp of crumbled feta.
To serve, simply reheat in microwave: chicken for 3 minutes and salmon for 2.5 minutes or to your liking.
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