Instructions
Step 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2. Toss the baby potatoes and beet wedges with half of the olive oil, half of the salt, and half of the black pepper.
Step 3. Spread the potatoes and beets on the prepared baking sheet and roast for 35–40 minutes, turning halfway through cooking.
Step 4. Place the baby carrots on a separate section of the baking sheet during the last 20 minutes of roasting and cook until tender.
Step 5. While the vegetables roast, bring the water to a boil in a saucepan. Carefully add the eggs and cook for 9–10 minutes.
Step 6. Transfer the eggs to an ice bath and cool completely before peeling and slicing in half.
Step 7. Season the chicken breasts with garlic powder, paprika, thyme, remaining salt, and remaining black pepper.
Step 8. Heat the remaining olive oil in a skillet over medium-high heat.
Step 9. Cook the chicken breasts for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 10. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
Step 11. Arrange the roasted potatoes, carrots, beet wedges, sliced chicken, and halved eggs on serving plates.
Step 12. Sprinkle with fresh parsley and serve warm.
Storage and Reheating Tips
Store all components in airtight containers in the refrigerator for up to 4 days.
For meal prep, keep the eggs separate until serving for the best texture.
Reheat the chicken and vegetables in the microwave or oven until warmed through.
Hard-boiled eggs can be enjoyed cold or at room temperature and should not be overheated.
This meal can be prepared in advance and portioned into containers for easy grab-and-go lunches throughout the week.
Continue on the next page