4 Packs Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, slice each horizontally to make two thinner cutlets (this yields 3–4 cutlets total).

Season and sear

In a small bowl combine 2 tbs olive oil, garlic powder, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Brush or rub this mixture evenly over both sides of the chicken cutlets.

Cook chicken

Heat a large nonstick skillet over medium-high heat. Add the seasoned chicken and cook 4–6 minutes per side until internal temperature reaches 165°F (74°C) and exterior is golden. Remove to a cutting board and let rest 5 minutes, then slice into strips roughly 1/2 inch wide.

Assemble protein

Divide the smoked ham and cheddar into 4 equal portions (1 oz ham and 1 oz cheese per container). Place sliced chicken (about 6 oz raw weight yields roughly equal cooked portions) into each of the 4 meal prep containers along with the ham and cheese.

Prep vegetables

Preheat oven to 425°F (220°C). Cut potatoes into 3/4-inch cubes, trim broccoli into bite-size florets and cut red bell pepper into 1/2-inch strips.

Season vegetables

Toss potatoes, broccoli and red pepper in a bowl with 1.5 tbs olive oil, 1 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Roast

Spread vegetables in a single layer on a parchment-lined baking sheet. Roast at 425°F (220°C) for 18–22 minutes, stirring once halfway through, until potatoes are tender and edges are golden.

Portion into containers

Divide the roasted vegetables evenly among the 4 meal prep containers alongside the protein components.

Make sauce

In a small bowl whisk together 1 cup Greek yogurt, 2 tsp lemon juice, 1 tsp Dijon mustard, 2 tbs chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning.

Add to packs

Spoon about 2 tablespoons of the sauce into a small ramekin or container and place one in each meal prep box, or divide the sauce equally among the 4 containers (about 2 tbsp each). Sprinkle a pinch of chopped parsley over each box for garnish.

If using parchment or foil, tuck a sheet between protein and vegetables to keep flavors separate during storage. Seal the 4 meal prep containers and refrigerate. These packs will keep 3–4 days refrigerated.

Reheating: Microwave sealed container (remove any foil) for 90–120 seconds or until heated through, checking after 60 seconds. Alternatively reheat chicken and vegetables in a 350°F (175°C) oven for 10–12 minutes.