Blackened Chicken Protein Plate

Instructions

Step 1. Preheat the oven to 400°F (200°C).

Step 2. In a small bowl, combine paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper.

Step 3. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.

Step 4. Toss the baby potatoes with olive oil, salt, and pepper and spread them on a baking sheet.

Step 5. Roast the potatoes for 25–30 minutes, turning halfway through cooking, until golden and tender.

Step 6. Heat a large skillet over medium-high heat and cook the chicken breasts for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 7. Let the chicken rest for 5 minutes, then slice into strips.

Step 8. Bring a saucepan of water to a boil. Carefully add the eggs and cook for 8–9 minutes for jammy centers or 10–12 minutes for fully hard-boiled eggs.

Step 9. Transfer the eggs to an ice bath for 5 minutes, then peel and halve.

Step 10. Steam the broccoli for 4–5 minutes until tender-crisp.

Step 11. Cook the corn kernels in a small saucepan for 3–4 minutes, then drain.

Step 12. Arrange the sliced chicken, roasted potatoes, broccoli, corn, carrot sticks, and eggs on serving plates.

Step 13. Sprinkle with fresh parsley and freshly ground black pepper before serving.

Storage and Reheating Tips

Store the chicken, potatoes, broccoli, corn, and eggs in separate airtight containers in the refrigerator for up to 4 days.

For meal prep, portion all ingredients into individual containers for quick grab-and-go lunches.

Reheat the chicken, potatoes, broccoli, and corn in the microwave or a skillet until warmed through.

Hard-boiled eggs are best stored unpeeled and can be kept refrigerated for up to 1 week.

Avoid freezing the eggs, as their texture may become rubbery after thawing.

For maximum freshness and nutrition, add freshly cut vegetables when serving if preparing meals in advance.