* 4-5 **chicken breasts** * 5 cloves Garlic * 2 tbsp Lemon juice * 1 tbsp thyme * 1 tbsp oregano * 1 tsp dried rosemary * 1 tbsp dried parsley * salt and pepper to taste
**For the potatoes**
I used 12 medium russet potatoes for 2 people and 10 meals, peeled and cut into quarters. For one person I’d use 5-6 potatoes, for 5 lunches. Adjust according to your specific needs.
* ⅓ cup olive oil * ½ tbsp thyme * ½ tbsp rosemary * 2tbsp lemon juice * 3 cloves garlic chopped * 2 cups water with chicken stock mixed in
**For the vegetables**
* 2-3 Zucchinis * 5-6 bell peppers of varying colors (or whatever your favorite is) * 2 tsp olive oil * Salt and pepper to taste
# INSTRUCTIONS
* **Preheat your oven to 375 add the salt pepper and oil to the vegetables. Spread them out evenly on a baking sheet and bake for 30 minutes.** * **After you’ve put the veggies in the oven. It’s time to move on the potatoes. Combine all the ingredients into a large pyrex dish (i ended up making these in two batches for 2 people). Try to get the potatoes as covered with the liquid as you can, but not fully submerged. Set them in the oven too. After cooking for 30-40 minutes. Remove them and move them around if necasserry. Trying to get them cooked equally so any potatoes that feel too hard, move them down into the liquid. Then put back into the oven for another 40 minutes. They’re done when they’re soft but not mushy.** * **Cook the chicken, I like to use a BBQ. But I have also made the same recipe via baking in the oven.Heat to around 400 and sear. Turn and continue too every 7-10 minutes for about 30 minutes. Your temp should range from 350-400. The internal temp of the chicken need to reach 165f, off of the BBQ.**
I use 130g chicken breast in each of 5 tupperwares. This yields about 40g protein. To be honest I sometimes just use 1 chicken breast per lunch!
300g of potato in each tupperware, and a handful of the veggies. For 50g carbs and 5g protein.
The fat from oil and chicken breast come to around 20-30g pre meal depending on how much you use.
I’ve recently started documenting my meal prep. For context I’ve been doing this a really long time. I’mm 33 i’ve been meal prepping since I was 20 haha.
2 Comments
# Chicken
* 4-5 **chicken breasts**
* 5 cloves Garlic
* 2 tbsp Lemon juice
* 1 tbsp thyme
* 1 tbsp oregano
* 1 tsp dried rosemary
* 1 tbsp dried parsley
* salt and pepper to taste
**For the potatoes**
I used 12 medium russet potatoes for 2 people and 10 meals, peeled and cut into quarters. For one person I’d use 5-6 potatoes, for 5 lunches. Adjust according to your specific needs.
* ⅓ cup olive oil
* ½ tbsp thyme
* ½ tbsp rosemary
* 2tbsp lemon juice
* 3 cloves garlic chopped
* 2 cups water with chicken stock mixed in
**For the vegetables**
* 2-3 Zucchinis
* 5-6 bell peppers of varying colors (or whatever your favorite is)
* 2 tsp olive oil
* Salt and pepper to taste
# INSTRUCTIONS
* **Preheat your oven to 375 add the salt pepper and oil to the vegetables. Spread them out evenly on a baking sheet and bake for 30 minutes.**
* **After you’ve put the veggies in the oven. It’s time to move on the potatoes. Combine all the ingredients into a large pyrex dish (i ended up making these in two batches for 2 people). Try to get the potatoes as covered with the liquid as you can, but not fully submerged. Set them in the oven too. After cooking for 30-40 minutes. Remove them and move them around if necasserry. Trying to get them cooked equally so any potatoes that feel too hard, move them down into the liquid. Then put back into the oven for another 40 minutes. They’re done when they’re soft but not mushy.**
* **Cook the chicken, I like to use a BBQ. But I have also made the same recipe via baking in the oven.Heat to around 400 and sear. Turn and continue too every 7-10 minutes for about 30 minutes. Your temp should range from 350-400. The internal temp of the chicken need to reach 165f, off of the BBQ.**
I use 130g chicken breast in each of 5 tupperwares. This yields about 40g protein. To be honest I sometimes just use 1 chicken breast per lunch!
300g of potato in each tupperware, and a handful of the veggies. For 50g carbs and 5g protein.
The fat from oil and chicken breast come to around 20-30g pre meal depending on how much you use.
I’ve recently started documenting my meal prep. For context I’ve been doing this a really long time. I’mm 33 i’ve been meal prepping since I was 20 haha.
here is the post: [https://www.bigmusclemeals.com/greek-stlye-chicken-meal-prep/](https://www.bigmusclemeals.com/greek-stlye-chicken-meal-prep/)
I’ll be posting more on the site slowly. We’ve only opened it this month so it’s all still in progress. But follow along if you’re at all curious.
YUM!