95% would make again
Chicken and Salmon Meal Prep
Tasty Team
June 10, 2019
Ingredients
for 4 servings
- 1 large, boneless, skinless chicken breast
- 1 ½ cups broccoli floret (225 g)
- 1 ½ cups cauliflower florets (225 g)
- oil, for drizzling
- salt, to taste
- black pepper, to taste
- 3 tablespoons pesto
- 1 teaspoon dried oregano
- 1 salmon fillet
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 2 tablespoons fresh lemon juice
- ½ teaspoon garlic powder
Nutrition Info
- Calories 282
- Fat 17g
- Carbs 11g
- Fiber 3g
- Sugar 4g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400°F (200°C).
- Line 2 baking sheets with parchment paper.
- On the first sheet, place the chicken, broccoli, and cauliflower with space between each piece.
- Drizzle the chicken and veggies with oil, and season with salt and pepper.
- Spoon the pesto on top of the chicken and spread into a thick, even layer.
- Season the veggies with the oregano and toss them on the sheet so that everything is evenly coated.
- Bake for 8 minutes, leaving room in the oven for the second baking sheet.
- On the second baking sheet, place the salmon, yellow squash, and bell pepper with enough space between each piece.
- Drizzle the salmon and veggies with oil, and season with salt and pepper.
- Squeeze the fresh lemon juice over the salmon fillet.
- Season the veggies with garlic powder and toss them on the sheet so that everything is evenly coated.
- Add the second tray to the oven and bake both sheets for 12 minutes, until the chicken and salmon are both cooked through.
- Slice the chicken and salmon and place an assortment of protein and veggies in food storage containers. These containers can be stored in the fridge for up to 4 days.
- To serve, remove the lid from the container and microwave until desired temperature is reached.
- Enjoy!
Ingredients
for 4 servings
- 1 large, boneless, skinless chicken breast
- 1 ½ cups broccoli floret (225 g)
- 1 ½ cups cauliflower florets (225 g)
- oil, for drizzling
- salt, to taste
- black pepper, to taste
- 3 tablespoons pesto
- 1 teaspoon dried oregano
- 1 salmon fillet
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 2 tablespoons fresh lemon juice
- ½ teaspoon garlic powder
Nutrition Info
- Calories 282
- Fat 17g
- Carbs 11g
- Fiber 3g
- Sugar 4g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400°F (200°C).
- Line 2 baking sheets with parchment paper.
- On the first sheet, place the chicken, broccoli, and cauliflower with space between each piece.
- Drizzle the chicken and veggies with oil, and season with salt and pepper.
- Spoon the pesto on top of the chicken and spread into a thick, even layer.
- Season the veggies with the oregano and toss them on the sheet so that everything is evenly coated.
- Bake for 8 minutes, leaving room in the oven for the second baking sheet.
- On the second baking sheet, place the salmon, yellow squash, and bell pepper with enough space between each piece.
- Drizzle the salmon and veggies with oil, and season with salt and pepper.
- Squeeze the fresh lemon juice over the salmon fillet.
- Season the veggies with garlic powder and toss them on the sheet so that everything is evenly coated.
- Add the second tray to the oven and bake both sheets for 12 minutes, until the chicken and salmon are both cooked through.
- Slice the chicken and salmon and place an assortment of protein and veggies in food storage containers. These containers can be stored in the fridge for up to 4 days.
- To serve, remove the lid from the container and microwave until desired temperature is reached.
- Enjoy!
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