Ranch Chicken Meal Prep

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  Potato, Russet, Baked, Flesh Only(907g)
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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Garlic powder(3g)
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  Paprika, Ground(1g)
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  Vegetable oil(45g)
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  1/2 Tsp Salt, Divided ($0.05)
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  1/4 tsp pepper ($0.05)
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  Broccoli(454g)
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 Tbsp garlic herb seasoning ($0.30)

Instructions

1. 1Pat the chicken breasts dry with paper towels, then butterfly each breast horizontally to create two thinner cutlets of even thickness. Season both sides generously with garlic powder, paprika, and salt.
2. 2Heat a large skillet over medium-high heat, add the vegetable oil, and swirl to coat. Once shimmering, add the chicken cutlets and cook 5–6 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F when measured at the thickest point. Transfer to a cutting board and rest for 5 minutes, then slice into strips.
3. 3While the chicken cooks, cut the russet potatoes into ¾-inch cubes. Toss the potatoes in a large bowl with 1 tablespoon of the vegetable oil, half of the grated Parmesan, the garlic powder, paprika, and a pinch of salt until evenly coated.
4. 4Heat a large skillet or griddle over medium-high heat, add the remaining vegetable oil, and swirl to coat. Working in batches if needed, spread the seasoned potatoes in a single layer and cook 12–15 minutes over medium-high heat, stirring occasionally, until golden brown and crispy on the edges.
5. 5In a separate large skillet over medium-high heat, add a light drizzle of vegetable oil. Add the broccoli florets and cook 6–8 minutes over medium-high heat, stirring occasionally, until the florets are tender-crisp with browned edges.
6. 6Divide the sliced chicken, roasted potatoes, and broccoli evenly into 4 airtight meal prep containers while hot. Sprinkle the remaining grated Parmesan over the potatoes in each container.
7. 7Allow the containers to cool to room temperature, then seal and refrigerate until ready to eat, up to 4 days.