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Ranch Chicken Meal Prep Recipe

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4.3 from 11 reviews

This Ranch Chicken Meal Prep recipe combines tender garlic herb-seasoned chicken breasts with crispy Parmesan roasted potatoes and roasted broccoli, making for a flavorful and balanced meal that’s perfect for preparing ahead and enjoying throughout the week.

Ingredients

Potatoes

  • 2 lbs. russet potatoes, diced into ¾” pieces
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 3 Tbsp cooking oil, divided
  • 1/2 tsp salt, divided
  • 1/4 tsp pepper

Vegetables

  • 1 lb. broccoli florets

Chicken

  • 1 lb. boneless, skinless chicken breasts (filleted into thinner pieces)
  • 1 Tbsp garlic herb seasoning

Dressing

  • 8 Tbsp ranch dressing (2 Tbsp per serving)

Instructions

  1. Preheat and prepare potatoes: Preheat your oven to 400ºF. Clean and dice the russet potatoes into ¾ inch pieces to ensure even roasting.
  2. Season potatoes: In a small bowl, combine grated Parmesan, garlic powder, paprika, and ¼ tsp salt. Place the diced potatoes in a mixing bowl, drizzle with 1 Tbsp cooking oil and the seasoned Parmesan mixture, then toss thoroughly until potatoes are evenly coated.
  3. Roast potatoes: Spread the coated potatoes in a single layer over a parchment-lined baking sheet. Roast in the preheated oven for 30 minutes or until golden brown and crispy, stirring once halfway through to promote even cooking.
  4. Prepare broccoli: Place the broccoli florets in a bowl and drizzle with 1 Tbsp cooking oil. Add a ¼ tsp salt and ¼ tsp pepper, tossing until the broccoli is evenly coated.
  5. Roast broccoli: Spread the broccoli on a separate parchment-lined baking sheet. Roast in the oven for about 20 minutes or until the edges are browned, stirring halfway through the cooking time.
  6. Prepare chicken: While the vegetables roast, fillet the chicken breasts into two thinner pieces to ensure quicker and more even cooking. Season both sides of the chicken pieces with garlic herb seasoning.
  7. Cook chicken: Heat a large skillet over medium heat and add 1 Tbsp cooking oil to coat the surface. Add the chicken breasts and cook for 5 to 6 minutes on each side or until well browned and cooked through.
  8. Rest and slice chicken: Remove the chicken from the skillet and let it rest on a cutting board for five minutes to retain juices. After resting, slice the chicken breasts into strips.
  9. Assemble meal prep containers: Divide the roasted potatoes, roasted broccoli, and sliced chicken evenly among four meal prep containers. Portion 2 Tbsp of ranch dressing into small containers for each serving. Refrigerate the meal preps until ready to enjoy.

Notes

  • Filleting the chicken helps it cook evenly and faster.
  • Using parchment paper for roasting reduces cleanup and prevents sticking.
  • Tossing vegetables halfway through roasting promotes even browning.
  • Letting the chicken rest after cooking ensures moist and tender slices.
  • Meal prep containers make this recipe excellent for lunches and quick dinners.
  • Adjust seasoning and ranch dressing amount to taste.

Find it online: https://bitezly.com/ranch-chicken-meal-prep-recipe/