Lemon herb chicken - the meal prep manual

Step 1

Wash and peel your potatoes. I used 2 lbs of after they were peeled. Cut them into a large dice and add to a large pot.

Step 2

Crush 4 cloves of garlic and add to the pot with the potatoes.

Step 3

Fill the pot with water until the potatoes are covered and place over high heat. Bring to a boil and cook until the potatoes are soft.

Step 4

Once the potatoes are easily pierced by a fork, drain away the water and add in the butter, and milk. Use a potato masher to mash the potatoes and garlic together and mix in the butter and milk. Season with salt and pepper to taste.

Step 5

In a large bowl, mix together the oil, lemon juice, Dijon mustard, onion powder, garlic powder, oregano, basil, and salt.

Step 6

Cut the chicken thighs into thin strips, about 1/4" in thickness. Trim away any excess fat. The thin strips will help it to cook faster and the marinade to reach more surface area.

Step 7

Place the chicken into the marinade and mix it around until completely coated. You don't have to marinate this, but it can help to deepen the flavors. I let mine sit for 30 minutes.

Step 8

In a skillet over medium high heat. You will want to cook this chicken in batches to prevent overcrowding so that the chicken browns properly. I have accounted for an additional 1 tbsp of oil to assist you in cooking this chicken. Add a little splash for each batch or use cooking spray to help you cook.

Step 9

Add a splash of oil to the pan and a batch of the chicken. Spread it across the bottom of the pan and try to give each piece some space. Cook for 2-3 minutes and then mix around to flip to the other side. Once the pieces have browned and cooked through, move them to a plate and continue cooking the remaining chicken until finished.

Step 10

Preheat your oven to 425 °F (218 °C).

Step 11

Wash your carrots and cut off the stems. Cut the carrots on a bias into 1-2 inch pieces.

Step 12

In a large bowl, toss the carrots with 1 tbsp of olive oil and a pinch of salt.

Step 13

Transfer the carrots to a sheet pan and bake for 10-12 minutes and flip. Bake an additional 8-10 minutes or until soft.

Step 14

This recipe makes 5 servings. Divide the ingredients evenly into your containers and top with chopped parsley for a garnish if you wish.