NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz salmon fillet

0.5 medium Yukon Gold potato

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the Yukon Gold potato into small 1/2-inch cubes to ensure they roast at the same rate as the proteins.

• 3

  Arrange the chicken breast, salmon fillet, and potato cubes on the prepared sheet pan in a single layer.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper.

• 5

  Drizzle the herb oil over the chicken, salmon, and potatoes, tossing the potatoes slightly to coat all sides.

• 6

  Roast in the oven for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the salmon flakes easily with a fork.

• 7

  While the sheet pan is roasting, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green.

• 8

  Assemble your meal prep container or plate by layering the cooked brown rice, steamed broccoli, roasted potatoes, chicken, and salmon.