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Meal Prep 1

Louisiana baked Chicken

400* FOR 30 minutes

  • 6 Chicken Breast

  • 2 tsp. fine Sea Salt

  • 2 tsp. Garlic Powder

  • 2 tsp. Paprika

  • 1 tsp. Cayenne Pepper

  • 1 tsp. Onion Powder

  • 1 tsp. Dried Oregano

  • 1 tsp. Dried Thyme

  • 1/2 tsp. Black Pepper

  • 1/2 tsp. Crushed Red Pepper

 
Louisiana%2BChicken.jpg

Directions

  1. Preheat oven to 400*

  2. Cut chicken lengthwise into chicken tender strips. 

  3. In a bowl, mix all spices together.

  4. Rub spice mix on to the chicken breast.

  5. Cook chicken for 30 minutes. Toss 1/2 through cooking.

    NOTE: This is a spicy rub-styled chicken. I would say MEDIUM. For this food prep, I keep the seasoning on the veggies and potatoes simple to compliment the chicken.

Roasted Brussels Sprouts

 

400* FOR 30 MINUTES

  • 8 cups of Brussels Sprouts, halved lengthwise

  • 1 1/2 cups of Red Onion, thinly sliced

  • 3 tbsp. Olive Oil

  • 1 tsp. Salt

  • 1 tsp. Black Pepper

  • 1 tbsp. White Balsamic Vinegar

Roasted-Brussels-Sprouts.jpg

Directions

  1. Preheat oven to 400*

  2. Cut Brussels Sprouts lengthwise.

  3. In a bowl, toss sprouts and onion with olive oil and vinegar.

  4. Add salt and pepper to taste.

  5. Cook chicken for 30 minutes.

    TIP: For extra crispy Brussels Spout leaves, I recommend broiling for 2-4 minutes at the end. Watch carefully, they will burn quickly. A char on the outer leaves is delicious.

Seasoned Sweet Potatoes

 

400* FOR 30 MINUTES

  • 3 Large Sweet Potatoes, peeled and cut into 1/2 inch pieces

  • 2 tbsp. Olive Oil or Avocado Oil

  • 1 tsp. Fine Sea Salt

  • 1 tsp. Black Pepper

  • 1 tsp. Garlic Powder

Simple+Sweet+Potatoes.jpeg

Directions

  1. Preheat oven to 400*.

  2. Cut sweet potatoes into ½ inch pieces. 

  3. Toss potatoes in olive oil. 

  4. Add all spices and mix thoroughly.

  5. Cook for 30 minutes. Toss ½ way through cooking.

*I will broil them for 2-3 minutes at the end of cooking to caramelize the outside.