Lean Chicken Plate with Potatoes, Veggies & Eggs

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Place the beet wedges on a baking sheet, drizzle with half of the olive oil, and season with a pinch of salt and pepper. Roast for 35–40 minutes until tender.

Step 3. Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 12–15 minutes, or until fork-tender. Drain and set aside.

Step 4. In another saucepan, bring water to a boil and carefully add the eggs. Cook for 10 minutes for hard-boiled eggs.

Step 5. Transfer the eggs to an ice bath and cool completely before peeling and halving.

Step 6. Steam or boil the carrots for 6–8 minutes until tender-crisp. Drain well.

Step 7. Season the chicken breasts with garlic powder, paprika, thyme, remaining salt, and black pepper.

Step 8. Heat the remaining olive oil in a large skillet over medium-high heat.

Step 9. Cook the chicken breasts for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

Step 10. Remove the chicken from the skillet and allow it to rest for 5 minutes.

Step 11. Slice the chicken into strips.

Step 12. Arrange the potatoes, carrots, roasted beets, sliced chicken, and halved eggs on serving plates.

Step 13. Sprinkle with fresh parsley and an extra pinch of black pepper if desired.

Step 14. Serve warm and enjoy.

Storage and Reheating Tips

Store the chicken, potatoes, carrots, beets, and eggs in airtight containers in the refrigerator for up to 4 days.

Keep the eggs separate when meal prepping 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 is excellent for meal prep and can be portioned into containers for easy grab-and-go lunches.

For best flavor, add a sprinkle of fresh herbs or a squeeze of lemon just before serving.