Dry-Rubbed Ranch Chicken Meal Prep Bowl
A delightful balance of juicy chicken, crispy potatoes, and vibrant broccoli, perfect for busy weekdays, seasoned with zesty ranch.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Season with ranch seasoning.
- 2 tablespoons ranch seasoning For flavoring the chicken.
For the Potatoes
- 1 pound baby gold potatoes Cut in half for roasting.
- 2 tablespoons olive oil For tossing the potatoes.
- 1/2 cup grated parmesan cheese Adds flavor to the potatoes.
For the Broccoli
- 1 cup broccoli florets Sautéed until tender.
Seasoning
- to taste salt and pepper For seasoning the potatoes and chicken.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the baby gold potatoes in half and toss them with olive oil, salt, pepper, and grated parmesan cheese on a baking sheet.
Cooking
- Roast the potatoes in the oven for about 25-30 minutes until crispy.
- While the potatoes are roasting, season the chicken breasts with ranch seasoning.
- Heat a skillet over medium-high heat and add a little olive oil.
- Pan-sear the chicken breasts for about 6-7 minutes on each side until cooked through.
- In the same skillet, add broccoli florets and sauté until tender.
Assembly
- Once everything is cooked, assemble the meal prep bowls: add a serving of chicken, roasted potatoes, and charred broccoli to each bowl.
Notes
Store in airtight containers in the refrigerator for up to four days. Heat in the microwave when ready to eat. Consider marinating the chicken for added flavor.