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The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Baked Chicken with Roasted Potatoes
Per Serving:
5 oz chicken (topped with salt, pepper and a little oil)
145 g potatoes (par boiled and tossed in oil, nutritional yeast, salt and pepper)
125 g veggies (cabbage, onions, carrots, kale)
1/4 c creamy mustard sauce (chickpeas, mustard, oil, nutritional yeast, salt and pepper)
Equipment needed: 1-2 sheet pans
Preheat the oven to 425, when it reaches 425 place sheet pan in the oven with the potatoes. Set a timer for 25 minutes.
When 15 minutes remain, add the veggies to the sheet pan and flip over the potatoes.
When 20 minutes remain, place the chicken on the sheet pan.
After you have plated the potatoes and veggies, slice the chicken and plate. Finish by drizzling the sauce over top of veggies and chicken. From start to finish this dinner takes less than 30 minutes. Enjoy!
When the timer goes off, pull the sheet pan from the oven. Flip over the chicken to let it get some of the juices on the top. Let the chicken rest while you plate up the potatoes and veggies.
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