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Ranch Chicken Meal Prep with Crispy Parmesan Potatoes and Roasted Broccoli Recipe

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4.1 from 63 reviews

This Ranch Chicken Meal Prep recipe features crispy roasted potatoes, tender baked broccoli, and flavorful pan-seared chicken breasts seasoned with a blend of herbs and spices, all served with a creamy ranch dressing. Perfect for healthy and convenient weekly meal prep, this dish delivers a balanced mix of protein, veggies, and carbs with a comforting ranch twist.

Ingredients

Potatoes

  • 2 lbs potatoes, diced into 3/4" pieces
  • 1/3 cup grated parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp oregano
  • 1/2 tsp salt (divided)
  • 3 tbsp olive oil (divided)
  • 1/4 tsp black pepper

Broccoli

  • 1 large broccoli head, cut into florets
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Chicken

  • 1 lb skinless, boneless chicken breasts
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp olive oil

Dressing

  • 1/2 cup ranch sauce

Instructions

  1. Prep the Vegetables: Preheat your oven to 400°F (204°C) and prepare two large sheet pans. Dice the potatoes into 3/4 inch pieces and place them in a large bowl. In a small bowl, mix parmesan, garlic powder, onion powder, paprika, oregano, and 1/4 tsp salt. Add this blend and 1 tbsp olive oil to the potatoes, tossing to coat evenly.
  2. Roast Potatoes: Spread the seasoned potatoes in a single layer on one of the sheet pans. Bake in the oven for 30 minutes, flipping halfway through to ensure even browning and crispiness. If needed, roast a little longer until golden.
  3. Prepare Broccoli: While potatoes roast, toss broccoli florets in a large bowl with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread the broccoli on the second sheet pan.
  4. Roast Broccoli: Place the broccoli in the oven alongside or after the potatoes as needed, roasting for 20 minutes and stirring midway, until browned and tender.
  5. Slice Chicken: Slice each chicken breast lengthwise to make thinner pieces for quicker cooking.
  6. Season Chicken: In a small bowl, mix dried oregano, dried parsley, dried basil, garlic powder, onion powder, 1/4 tsp salt, and 1/8 tsp black pepper. Coat both sides of the chicken pieces with the seasoning blend.
  7. Cook Chicken: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-6 minutes per side, until golden brown and cooked through.
  8. Rest and Slice Chicken: Transfer chicken to a cutting board and let rest for about 5 minutes, then slice into strips.
  9. Assemble Meal Prep Containers: Divide the roasted potatoes, broccoli, and sliced chicken evenly among four meal prep containers. Place 2 tbsp ranch dressing in small containers and include them inside the meal prep box to drizzle just before serving.
  10. Storage: Refrigerate the prepared meals and consume within 3-4 days for best freshness and safety.

Notes

  • Adjust seasoning to taste, especially salt and pepper.
  • For extra crisp potatoes, soak diced potatoes in cold water for 30 minutes before seasoning and roasting.
  • You can substitute ranch sauce with a low-fat or vegan alternative as desired.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
  • Meal prep containers with vented lids work best to keep veggies crisp.

Find it online: https://recipethrive.com/ranch-chicken-meal-prep-with-crispy-parmesan-potatoes-and-roasted-broccoli-recipe/