If you like doing a ton of dishes then we might have to stop being friends. JK, but in all reality, the only thing I hate about cooking and meal prepping is the cleanup and the dishes, which makes having a teenage daughter an awesome thing, I just add it to her list of chores. The other night I was flipping through the Cooking Light magazine and they had a section of sheet recipes and the thought to myself "why am I not meal prepping this way? Umm hello Jo..." I pulled some lemons from the garden and went to work in the kitchen to meal prep for this upcoming week.
Lemon Chicken and Roasted Greens Recipe
- 2 tbs divided
- 1 lb of brussel sprounts
- 1 bundle of asapragus
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 lemons cut in half
- juice of one lemon
- 2 chicken breasts
- 1 tbs garlic powder
- Preheat the oven at 400 degrees.
- Season chicken breasts evenly on both sides with salt, pepper, and garlic powder (you can also use fresh garlic if you like) If your chicken breasts are pretty thick, I suggest slicing it so it's no bigger than 2 inches thick. This ensures even cooking for all the ingredients that are in the pan.
- Cut 4 lemons into halves and place to the side.
- Cut Brussel Sprouts into halves trimming off the ends. Put into a bowl and set aside and toss with olive oil and salt and pepper.
- Heat a pan (I prefer a cast iron) on medium to high heat and brown chicken breasts on each side for about 2-5 minutes depending on the size of your chicken breast. *this step is unnecessary but I brown my chicken more for appearance, baked chicken just looks bland to me**
- Put all the ingredients onto a sheet pan.
- Bake at 400 for 25 minutes.
- If you're meal prepping, then take your chicken slice it up and put it into your Tupperware. BOOM, done!