Ranch Chicken Meal Prep

Preheat the oven to 425ºF. Pound the chicken breasts until they are an even thickness (about ¾-inch thick). Season both sides of the chicken with the garlic herb seasoning.

Heat 1 Tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the seasoned chicken and cook for about 5 minutes on each side, or until golden brown on the outside. The chicken does not need to be cooked through at this point.

While the chicken is browning, wash the potatoes and cut them into 1-inch pieces. Place the cut potatoes on a large baking sheet and drizzle with the remaining 1 Tbsp olive oil. Toss the potatoes until coated in oil, then season with salt and pepper. Sprinkle the grated Parmesan over the potatoes.

Place both the skillet with the chicken and the baking sheet with the potatoes in the preheated 425ºF oven. Bake for 15 minutes.

After 15 minutes, add the frozen broccoli to the baking sheet with the potatoes. Return both to the oven and bake for an additional 10-15 minutes, or until the chicken's internal temperature reaches 165ºF and the potatoes are tender.

Allow the chicken to rest for 5 minutes, then slice. Divide the sliced chicken, roasted potatoes, and broccoli between four meal prep containers. Refrigerate for up to four days.

To reheat, microwave each container for 1-2 minutes, or until heated through, then drizzle 1 Tbsp ranch dressing over top.