High-Protein Chicken, Eggs & Root Vegetable Plate

Instructions

Step 1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 10–12 minutes.

Step 2. Transfer the eggs to an ice bath, cool completely, peel, and slice in half.

Step 3. Place the potatoes in a pot of salted water and bring to a boil. Cook for 12–15 minutes, or until fork-tender. Drain and toss with butter, a pinch of salt, and black pepper.

Step 4. In a separate pot, cook the beets in boiling water for 25–30 minutes until tender. Drain and set aside.

Step 5. Cook the carrots in lightly salted boiling water for 8–10 minutes until tender-crisp. Drain and keep warm.

Step 6. Pat the chicken breasts dry and season with garlic powder, paprika, salt, and black pepper.

Step 7. Heat the olive oil in a skillet or grill pan over medium-high heat.

Step 8. Cook the chicken for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

Step 9. Transfer the chicken to a cutting board and let it rest for 5 minutes.

Step 10. Slice the chicken into strips.

Step 11. Arrange the sliced chicken, hard-boiled eggs, potatoes, carrots, and beets on serving plates.

Step 12. Garnish with fresh parsley and an extra sprinkle of black pepper if desired.

Step 13. Serve warm or chilled for meal prep.

Storage and Reheating Tips

Store all components in separate airtight containers in the refrigerator for up to 4 days.

For meal prep, portion the chicken, eggs, potatoes, carrots, and beets into individual containers.

Reheat the chicken and vegetables in the microwave or a covered skillet until warmed through.

Hard-boiled eggs can be enjoyed cold or at room temperature.

Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.